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, September 23, 2015

Oaxaca Sabe - Oaxaca knows..... food!... Day 3


The fun and feasting continues as we continue to take advantage of all the many wonderful gastronomic offerings of Oaxaca Sabe.  Today, it was La Olla, home of friend for many years, Chef Pilar Cabrera.
We had a choice of two menus and sister blogger Shannon got the other one, which looked pretty damn good!  Here is her posting.  I got the other half of the menu and.... hmmm... I'm not sure whose was better.  Mine was really sublime.  Sopa de frijol con chorizo (a perfect combination of beans, cheese, chorizo and crispy tortilla strips)

Costilla de cerdo con salsa de chicatana (Pork ribs with a sublime sauce made from these.  Definitely check out the link.)  Meat perfectly cooked, melt in your mouth and so tasty with vegetables buried in the sauce.

Mousse de maracuyá con crocante de coco. (Light and tangy with a perfectly smooth texture.)
It just keeps getting better and better.  Everyday, a new taste treat.  I could get used to this.  Again, not only was the meal absolutely exceptional, but the price was embarrassingly low... under $15 US.
Wonderful setting and once again, an excellent wait staff.  Muchas gracias, Pilar.
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