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

Saturday, May 14, 2011

The best

OK, I have just finished sorting and picking out the shots for the printers.  They are all tweaked and resized and my butt is sore from three days in front of the computers.  There are lots of great images, but so many of food, it is hard not to get hungry just looking at them.

Here was breakfast for the day after fiesta - simply the best.  It can not get any better.
 
Carnitas and chilaquiles cooked by the fabulous (and famous) Mendoza sisters.
 
I have never tasted better.... evah.

Where are they now?

Must. Get. Food. Right. Now.
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2 comments:

La Cubanófila said...

Etla, here you come!

May 15, 2011 at 12:08 AM
Princess Abigail said...

When I lived in Merida, we used to eat Pollo con chocolate almost every day ... I have the fondest memories of that delicious dish. Was that a Yucatan dish, or do they make it in Oaxaca too? And if so.. what are the chances of one of the magic stowen photographic captures of the dish???!!!

May 17, 2011 at 12:10 AM

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