The here and now... and what and why

Complacency is a trap. At least that’s what I was thinking when I up and left the comfort of a Yankee prep school gig, where I taught music, amongst other things, for 28 years. There was also that life long career as a composer, musician and artist.

First, it was a year in St. Thomas, USVI, working as a reporter and shooting photography and then, a year in San Agustin Etla, Oaxaca, Mexico.
Time passed.
More time passed and a year back in the Athens of America followed by a hasty return to Oaxaca where it is all happening.
A couple of years in San Sebastian Etla and now, just down the road in San Pablo Etla. Life is good.

Click on an image to see it larger.
For additional photography please visit my flickr page.
You can find my music on Jango (World & latin - Worldbeat) and at iTunes and most online stores.
¡Soy consciente de todas las tradiciones del Internet!
If you are coming to Oaxaca, please contact me for tours or advice.

Santo Domingo

Santo Domingo
The view from Corazon del Pueblo

The hereafter re me

My photo
Oaxaca, Oaxaca, Mexico
Musician, photographer, videographer, reporter, ex-officio teacher, now attempting to be a world traveler

Monday, February 25, 2008

Empañadas at La Guerita

Serena recently wrote in about Itanoni, which specializes in tortillas and many regional corn dishes. They pride themselves on using many different local varieties of corn and the dishes that are prepared daily are determined by what is fresh and available. Still, as I talked with others, we felt that the tortillas I was blessed in getting were extra special.
Speaking of extra special and readily available, there is always La Guerita in the Mercado Merced. This small stall is famous for its empañadas and is generally very busy. Just grab a pad and write down what you want. Today, we had three different combinations.
Quesillo, Oaxaca's fantastic string cheese, is in all and we had it combined with squash blossoms and corn fungus, (flor de calabasas y huitlacoche) and mushrooms (champiñones.) Their tortillas are lighter in texture and are stuffed with the ingredients, placed on the comal for a short time and then the comal is lifted and they are baked on the coals until hot and crispy.
Choose your salsas and add a glass of fresh juice from the stall directly across from La Guerita, where there are a myriad of choices from orange, beet, carrot, pinapple, alfalfa, etc.
Hungry yet?

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