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

Wednesday, March 16, 2016

Oaxaca Sabe - Restaurante Catedral y Asador Vasco Plaza Parque

What an excellent week this has been.... even though I missed most of it.  Still, I managed to make it to four restaurants and hence, free entry into last night's closing celebration.  It was an eating extravaganza if there ever was one, but no photos ... too many people and too much to eat. 

However, getting there is half the fun or so they say.  A few days ago I (we) had a wonderful breakfast at El Asador Vasco Plaza Parque up in colonia Reforma.  Huevos Cesar, basically eggs with hashed browns with veggies.  It tasted as good as it looks.  Mmmmm...
There was juice and yogurt with fruit, but .... I ate it.  There was a very nice mermelada de fresa.
Our final meal was at the Restaurante Catedral.  I started with this wonderful soup, potaje de crustaceos, chile poblano y grilled calamares... Delicious!
Then a dish I would not normally have, but now that I have, I would definitely have again... and again.  Glazed pork belly with mushrooms and sweet potato.
Wow!  Too good... please sir, I'll have another.  And finally, a tartin de choconoxtle (cactus fruit).
What a wonderful series of meals.  I can't wait until the next Oaxaca Sabe, which should be in about six months.  Be there or be square!

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