Sabor de Oaxaca - Page 3

Tasting our way through Southern Mexico's cultural and culinary capital

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One of a zillion street dance and food celebrations in Oaxaca's capital
GUARDIAN PHOTO BY DAVID SCHNUR

If you're looking for a true gourmet Oaxacan experience, though, the gorgeous Mission-style Casa Oaxaca, with its upstairs dining patio overlooking the kaleidoscopic downtown street hustle, is where you'll find some of the most forward-thinking menu items that still pack an authentic local punch. Salsa is mixed and ground to tasted tableside in traditional molcajete mortar. Start with the exquisite, crunchy jicama taquitos filled with fried grasshoppers, cuitlacoche (corn smut), and quesillo cheese. Then, as the candlelight and atmosphere take hold, move on to absurdly tender venison bathed in ethereal mole amarillo and juicy slices of duck breast covered in nutty, deep orange mole almendrado.

Finally, for desert, slip back out into the captivating streets and share the refreshing carrot-apple-pecan ice cream flavor Beso Oaxaqueño, as the hypnotic local marimba music known as son istmeño drifts from the zócalo.

Comments

I'm on my way.
To the Mission, for now.

Posted by Guest on Apr. 19, 2013 @ 3:57 pm

Human flesh tastes like roasted banana.
So I hear......

The cultivation of amaranth was forbidden by the Spanish throughout Meso and South America because the locals mixed the seeds with sacrificial human blood to make tasty little ceremonial cakes.....

Posted by TrollKiller on Apr. 20, 2013 @ 10:43 am

Assestins xaikalitag PamAxomavog http://usillumaror.com - iziananatt optidasoate http://gussannghor.com Assausadhedge

Posted by Zikinellelfkjyu on Jul. 20, 2013 @ 11:10 am

Assestins xaikalitag PamAxomavog http://usillumaror.com - iziananatt optidasoate http://gussannghor.com Assausadhedge

Posted by Zikinellelfkjyu on Jul. 20, 2013 @ 11:10 am

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