Eating Oaxaca

Oaxaca, they say, is the culinary capital of Mexico. I was eager to put this to the test.

I am still digesting Mexico City tacos when we arrive and check into our hotel. But my pal Mike rouses me from a brief respite on my bed that could’ve easily turned into an evening in, and we are soon walking the beautiful historic streets of the old center of Oaxaca city. More

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Tlayuda

It was a Saturday afternoon, I had a bit of a cold. So I settled into my bed to watch cooking shows on PBS. One of my favorites is “Mexico One Plate at a Time,” with Rick Bayless spotlighting a different region of Mexican cooking each season. This season, he’s in Oaxaca, which is a part of Mexico I’ve never had the privilege to visit.

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I often get inspired to cook by things I see Rick talking about on his show — last season he was in Baja, and I found myself trying out air-dried machaca beef, shrimp tacos folded in fried cheese and even an avante garde foamy sea urchin ceviche. And now, lying in bed, I watched as  Rick, visiting a sustainable farm in the Oaxacan mountains, dug into something called a tlayuda. More