First things first

Of course, we had a wonderful time in Teotitlan del Valle at the danza de las plumas, but before I left, I had this spectacular breakfast at our favorite restaurant in Etla.  Enchiladas with mole negro and a side of cecina, nice spiced pork.

Then a few hours later it was this fine empanada with mole amarillo and chicken.  The massa was so light and fluffy, it made for a slightly more delicate shell, but the whole thing was super tasty.

This woman was doing a good business.  It was wonderful to sit right in front of her and watch her cook.  It seemed effortless.  She formed the massa, pressed it, laid it on the comal, filled and folded it and made memelitas at the same time.

She had real cook's hands, turning all the items that were cooking with her bare hands.  I cook that way, too.