Less Sugar / Less Salt / Can It Be ???
Yesterday I treated Pablo to lunch at a regionally popular restaurant featuring authentic Oaxaquenan food. Any place that lists chapulines is authentic. Cafe de La Olla and eggs oaxaca style. Wh...
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Another meal I learned is cucarachas del rio (river lobster) head off, shelled. Cooked in an olla. With the meat of a young coconut. Outrageous. Bitter ice cold tuba on a hot day tuba is the fermented sap of the coconut palm. With a touch of canela (cinnamon) with a thick layer of cacahuates (peanuts) floating on top.
Any receta this side of the Rio Bravo is worth trying out. Even Palomitas with grated queso cotija (popcorn topped with grated dry cotija cheese). A friend tried to teach me his Zapoteco language of Oaxaca I couldn't make it past the word "broom" phonetically sounded like XCOBA. He "painted" with tiny needle size reeds thousands of which were glued to a board. Around 8 or so colors. He made a huge 12 x 20 Quetzal for me.
Any receta this side of the Rio Bravo is worth trying out. Even Palomitas with grated queso cotija (popcorn topped with grated dry cotija cheese). A friend tried to teach me his Zapoteco language of Oaxaca I couldn't make it past the word "broom" phonetically sounded like XCOBA. He "painted" with tiny needle size reeds thousands of which were glued to a board. Around 8 or so colors. He made a huge 12 x 20 Quetzal for me.
