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

Thursday, March 10, 2016

Oaxaca Sabe - Sabina Sabe

I made it back in time to catch the last days of Oaxaca Sabe, another fantastic week of wonderful opportunities to get a taste from some of Oaxaca's best restaurants.  I ate at Pilar Cabrrera's La Olla yesterday, but enjoyed the meal and the conversation so much I forgot to take pictures. 
Today, as we visited Sabina Sabe, I had it together.... and what a fine meal is was.  Here's what I had.
Beef Carpaccio with dehydrated chorizo, mushrooms, arugula and chintextle dressing.
Carpaccio de res con chorizo deshidratdo, championes, arugula y aderezo de chintextle
Chintextle is made from pasillas chiles and dried shrimp.  This dish was so tasty, the meat melted in your mouth.
Lechona horneado con reduccion de balsamico, papas al oregano y pure de camote
Baked sucking pig with balsamic vinegar, oregano and potatoes.  Absolutely fantastic!!
Nicuatole de mamey con cueritos de ate y polvoron de nenguanito
Nicuatole of mamey with garnishes and crushed nenguanito (cookies).  Nicuatole is unique to Oaxaca, a gelatinous dessert made from ground maize and sugar.  All the flavors worked very well together.
With a beer and wine... and great service by David.  It was also a pleasure meet the chef. 
All for $250 MP - $14 US... Insane!  We are so lucky.  MaƱana another......