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

Tuesday, September 22, 2015

Oaxaca Sabe - Oaxaca knows..... food!

Chef Celia Florian of Las Quince Letras.  Oaxaca has an incredibly rich and varied cuisine and it is on display every single day.  In the last few years, the cooks and chefs here have gotten lots of justifiable international attention. And with that attention has come a burgeoning of ways to celebrate, so there are ferias almost every other week,  This week is is Oaxaca Sabe, a chance to sample meals from twenty different restaurants, all for a mere pittance.... under $15 US!!!!!. Check out the menus at the link.  Guaranteed to make your mouth water.  And if you go to four restaurants you get in free to the final grand celebration.  I think we may have that covered.
And it turned out that sister blogger Shannon and I were probably the very first people to get in the door... well, we're gringos, so we got there early.  The meal we had at Las Quince Letras was incredible!
Ensalada tibia de frijoles, queso asado y vinagreta de chilcoxtle
Sopa de tortilla de tomate de milpa
Chile en nogada
Camarones flameados en mezcal con mole negro de chicatana
Mousse de guanábana con salsa de tuna
Helado de maracuya con buñuelos con miel de piloncillo

It began with this wonderful soup.
I had the chile en nogada and it was exceptional.  Chef Celia Florian lightened the sauce by using queso fresco instead of heavy cream and I thought is was much better and certainly less rich and heavy.
And the meal ended with wonderful light dessert. 
It was just a perfect meal.  Off to try another restaurant today.  Which one?  It is yet to be decided.

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