As the time goes by, I keep discovering things, keep expanding my comfort zone and there have been very few disappointments.Wednesdays are market days in Etla, the cheese capital of Oaxaca. The produce is always so fresh, plentiful and inexpensive. Like all markets, you can get anything you need from used tools to clothing to special medicines.
Along with the fresh produce, there are many women selling blandas, (tortillas) tlayudas, (crisp baked tortillas) and lots of prepared foods.
All the food looks so tasty, but how to choose?
Well, after a few less then satisfying experiences, I developed what I call the “abuela theory” or “the grandmother theory.” I figured, just like my grandmothers, a woman who had cooked for her family for a lot of years must be a pretty good cook.
And the theory has worked out very well. The woman from whom I get chiles rellenos (poblano chiles stuffed with diced chicken) has been selling her food in the market for over forty years. She started there with her mother.
Her chiles are just perfect and I know my rellenos well. Hers are light and the stuffing is rich and plentiful. The best! I have not sampled everything she sells. The pig’s feet in the photo are not my thing. Maybe with a beer or mescal…Here is the lady I buy my tamales from each week.
She has been making and selling her wares for twenty years. Making tamales is hard work and time consuming. Hers are always light and exceptionally flavorful. Moles can vary greatly in quality and her mole negro tamales are always right on. My favorites are the ones she makes from pork, squash flowers and hierba santa. I am making my mouth water.And here is the cheese vendor I see each week. Only two kinds of cheese, but she also has fresh butter and honey.
So that’s my take out food. Time to eat.
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