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, November 5, 2014

Empanadas - San Antonino style

Empanadas are everywhere, filled with everything from fruit to nuts to meat to vegetables.  And they are very different from village to village.  The ones I get in Etla tend to be a bit more liquidy, but still very tasty.  However, the ones in San Antonino are even better and the texture and taste of the filling is just out of this world.
The secret is in the masa prep made with cilantro, caldo de puerco..... and lots of other things.  A little pork is added.
 Onto the comal.
 And on to a bed of fresh lettuce.
 And talk about mouth watering.....


Anonymous said...

Hi Chris ! Casually, just before open your blog to see your wonderfull hard work, I was looking a documentery of that famous chef Ferran Adria,in his laboratory/restaurant I only spent ten minutes looking at this because I was talking with my self If I would like to go there and taste his famous cousine , but the kitchen was so gray all inox, full of young chefs all wearing the same clothes, all very serious, and working fast, much concentration, that I answer my self : No !, ( well only once for cultural aprentisage ) even it has been the best chef in years I dint like ( in the documentary) how they were preparing the meals I am going to eat, many tecnician and less soul and the good vivration that it is transmited to the food by the chef o coninera. ..... So I was in that reflection when I stoped and glimsed at your recent pictures of those beatutifull breads where the love is floatin on this. It is possible to feel , all the colors of the tamales, and now this series of empanadas, and the smile of the cookers and the fire and smoke of the stoves, completly the opposite. I really prefer one of those quesadillas, and a little piece of that artistic bread. ...

Christopher Stowens said...

You are so right. We all know it take a secret ingredient to make food taste really good.... and that ingredient is love. That love is very evident in the bread, tamales and empanadas. You could even taste it.

Unknown said...

Mr. Stowens,
I always get hungry when you post pictures of food. Really!! looks so tasty! By the way, I enjoy reading your posts. Thank You.