oaxacan food

Oaxacan pan de muerto (bread of the dead) at El Valle Oaxaqueño on Vermont Ave in LA, with bones (huesos) in a circle on top.

In some places, only made around Día de Muertos, but can be found daily in Oaxacan bakeries along with the other pan dulce.

An egg bread with a texture similar to challah, these particular loaves are about 7 inches around, much larger than other versions.

Day 224 - Oaxacan Red Bean / Haricot Rouge Oaxacan

I’m back for the challenge :)

After my recent burn-out, I’m changing the rules a bit. From now on I will do the challenge on working days mainly, the week-end should stay free. If I go on holidays, no sculpting, photographing, post-processing madness in advance.
AND after 300 different fruit and veggies I’ll go to sculpting fruit and veggies, but not necessarily only new ones. :)

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MUNCHIES Guide to Oaxaca: Part One

In the first episode of MUNCHIES Guide to Oaxaca, host Daniel Hernandez dives right into the belly of Oaxacan food by starting his visit at the Mercado 20 de Noviembre, one of the old-school markets in the historic center of Oaxaca City. Here, he samples local fare like tejate, chilacayote, tasajo, and chapulines, Oaxaca’s famous toasted grasshoppers. Since everyone needs a recharge, Daniel then visits a classic Oaxaca City cantina called El Chato, and has the house special, a Mexican lager in a salted, lime-crusted glass. Later that night, he dines with chef Alejandro Ruiz at the temple of contemporary Oaxaca cuisine, Casa Oaxaca.

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Oaxacan cuisine is a regional cuisine of Mexico, centered on the city of Oaxaca, the capital of the state of the same namelocated in southern Mexico. Like the rest of Mexican cuisine, Oaxacan food is based on staples such as corn, beans and chili peppers, but there is a great variety of other ingredients and food preparations due to the influence of the state’s varied geography and indigenous cultures. Well known features of the cuisine include ingredients such as chocolate (often drunk in a hot preparation with spices and other flavorings), Oaxaca cheesemezcal and grasshoppers (chapulines) with dishes such as tlayudas, Oaxacan style tamales and seven notable varieties of mole sauce.