![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ag09E5K7KBMzXBMFXJC_Q6L-KQtEBdnWMxoORAq-TwgOR_EV49f7o4NvpyFLCKO4r47eNF_P7w6rilPuaYDYP-00GL1S07v4ywdJfCv5Z7WxoJsFyVR1n3sm0YAY7so_RM8-Vz2z3bk/s320/Market+.jpg)
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.
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Here is the lady I buy my tamales from each week.
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And here is the cheese vendor I see each week. Only two kinds of cheese, but she also has fresh butter and honey.
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