Cooking Mexican at a OAXACA COOKING CLASS & visiting TEOTITLAN MARKET | Teotitlan, Oaxaca, Mexico
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Chasing a Plate is in Teotitlan, Oaxaca, Mexico! And we're experiencing a Oaxaca cooking class!
Today we join Reyna Mendoza at her cooking school El Sabor Zapoteco in Teotitlan, a small Zapotec town outside of Oaxaca to learn how to cook some traditional Zapotecan dishes.
At Teotitlan market, we pick up some ingredients for a soup, a mole, a dessert and a cactus dish. Teotitlan is a Zapotec town outside of Oaxaca. The Zapotec people are the largest indigenous group in Oaxaca so we are cooking Zapotecan food today.
You always start with dessert before your main meal so we had hot chocolate and the traditional way is to make the hot chocolate with water. We had some Mexican sweet breads which we dipped into the hot chocolate, it was delicious.
Time to cook! We roast corn on the comal and grind corn and chillis on the metate. Beyond learning to cook, look where we're learning to cook, it's just beautiful, these grounds are really authentic. It's really, really nice.
After most of the prep and cooking is done we have have a menu of sageza which is like a mole, Oaxaca is known for having 7 famous moles but Reyna says in fact there's like a hundred, so this is just a type of mole that we're having. We're also having a soup and it's got lots of herbs and squash blossom and chicken in it, or chicken stock and then we're having some nopales or cactus in a chilli sauce with fresh cheese sprinkled on top and then we have our gorgeous desserts to finish and we spot some mezcal as well.
What an amazing day learning how to cook traditional Mexican food at a Oxaca cooking class with El Sabor Zapoteco i Teotilan.
We hope we've inspired you to eat and explore like a traveler, not a tourist.
To book your cooking class at El Sabor Zapoteco check out their website here:
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We’re Thomas and Sheena, travel and food fiends. We want to help you eat and explore like a traveller, not a tourist! We started full time travel in October 2016 visiting Thailand, Vietnam, Taiwan, Philippines, Malaysia and Singapore. We’ve just been in South America and now the rest of the world awaits! There is no end in sight for our travel. If you like what we're doing we'd love you to subscribe and join the ride.
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EXTREME Mexican Street Food in Oaxaca | INSANE Mexican Street Food Tour in Oaxaca, Mexico
Mexican Street Food in Oaxaca, Mexico, is some of the BEST street food in the world! Check out for 3 months free w/ 1 year pack and 49% OFF! Today we are traveling to Oaxaca to go on a MASSIVE street food tour in Oaxaca and try some AMAZING street food in Mexico!
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We're going DEEP to try it all in this video, trying out spicy salsas in the local market and traveling to taste a lot of Mexican specialties! Just watching the cooking in the market will blow you away, there is so much to taste and try around every corner.
We visited the tlacolula Sunday street food market outside of Oaxaca to try some local, authentic Mexican foods and found a big street with tons of different vendors all lined up serving a huge variety of different foods to taste.
Here is a list of the foods we found at the market outside of Oaxaca, Mexico:
1) MESSY Carnitas tacos - served with a selection of 3 different spicy salsas and with two corn tortillas to keep all the JUICY pork meat inside! Super delicious!
2) BIG stuffed and folded over tortilla known as the tlayuda, a true Oaxacan food specialty! It was served with Oaxacan string cheese, salsa, guacamole, and spicy chorizo sausage
3) Delicious Mexican BBQ - Here we found the meat lane, serving up a ton of different different cuts of meat, from thinly sliced beef and pork to the amazing and spicy chorizo sausage, it was all super delicious!
4) Cow foot soup also known as caldo de pata, made with a rich tomato broth full of spices and served with nice jelly like cow feet, this was definitely a must try dish in Oaxaca!
5) Super plump pork sandwich bun. This was made from pork head meat and was super delicious when drizzled in the slightly spicy salsa verde! Very tasty and worth trying!
These are just some of the foods you can try in Oaxaca, Mexico. You could travel here and spend years trying new foods, it really is that delicious!
ABOUT THE FOOD RANGER
My name is Trevor James and I'm a hungry traveler and Mandarin learner that's currently living in Chengdu, Szechuan, China, eating up as much delicious street food as I can . I enjoy tasting and documenting as many dishes as I can and I'm going to make videos for YOU along the way! Over the next few years, I'm going to travel around the world and document as much food as I can for you! I love delicious food! This channel will show you real Chinese food and real local food, not that stuff they serve in the Buzzfeed challenge.
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Travel and Explore Oaxaca | Oaxaca Travel Videos - Ep. 032
Travel and Explore Oaxaca City and surrounded areas. Visit this state of Mexico, follow a traditional cooking class and explore Oaxaca food, visit Hierve el Agua and of course Arbol del Tule. This Southern Mexican state is called Mexicos darling and we know why. The food, the people and nature are indescribable beautiful.
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Hierve el Agua & Arbol del Tule in El Tule - Oaxaca, Mexico
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Seasons of My Heart Cooking Class in Oaxaca: Memelas | Fresh P
MEMELAS
INGREDIENTS
For the masa:
2 pounds prepared masa for tortillas or 3½ cups masa harina for tortillas
½ teaspoon salt
For the bean sauce:
9 avocado leaves (hoja de aguacate), fresh or dried, or 1 teaspoon ground aniseed
9 chiles de árbol, stemmed, seeded, and deveined, or dried Chinese or Thai chiles
2 ½ cup cooked beans in their juice
For the salsa con pasta de chile chintestle:
7 large tomatillos (5½ ounces)
2 teaspoons Seasons of My Heart Chintestle Paste*
*Chintestle Paste can be made by roasting and rehydrating and blending one ancho chile, 1 clove garlic and a pinch of salt.
To assemble de memelas:
12 teaspoons asiento or bacon drippings (optional)
2½ cups black bean paste
¾ cup queso fresco or queso cotijo, crumbled or grated
¾-1 cup salsa de pasta de chintestle (mild)
1½ cups topping of your choice: ensalada de nopales, huitlacoche or nanacate mushrooms.
METHOD
For the masa:
If using fresh masa, break up the masa in a mixing bowl with your fingers. Knead the masa with the salt and add ½ cup warm water if needed to make a soft, even dough.
If you are using masa harina, mix the masa harina with 2¼ cups warm water to make a soft but not dry dough. Cover with a damp cloth. Allow the dough to rest 15 minutes. Add ½ cup warm water. Knead for 1 minute to make a soft, even dough. When your dough is the proper consistency you can smash it into a disk without it cracking.
Divide the dough into 12 balls and cover them with a damp cloth. Press a masa ball out on a press between 2 sheets of plastic. If you don’t have a tortilla press, spread the balls out with your fingertips or the heel of your hand. Remove the top sheet of plastic from the tortilla. Lay it gently on top of the tortilla and invert the tortilla with the plastic on both sides. Peel off the plastic on top and invert the tortilla onto your hand. Remove the remaining piece of plastic. Lay the tortilla on a 10-inch dry comal, griddle, or in a cast-iron frying pan, and cook it for 2 to 3 minutes on each side. Remove from the comal, invert it, and crimp the edges of the tortilla to make a lip around the edge. You must do this while the tortilla is still hot and pliable. You can also make concentric circles, smaller inside the tortilla. Allow it to cool and continue with the remaining tortillas. Cover the finished tortillas with a cloth to keep warm.
To make the bean sauce:
Toast the avocado leaves and the chiles de árbol on a 10-inch dry comal, griddle or cast-iron frying pan, 3 to 5 minutes, over low heat until they start to brown and give off their aromas. Crumble both sides of the leaves into a blender, discard the stems. Add the chiles. Grind for a few seconds and then add the beans and the bean liquid. Puree well. Add salt to taste. Set aside.
For the salsa de pasta de chintestle (mild):
On a hot comal or griddle roast the tomatillos until they change color and are soft. In a blender place the 2 teaspoons of Seasons of my Heart Chintestle Paste, or the toasted, rehydrated ancho chili, garlic and salt. Add the roasted tomatillos and blend well. Add water as needed to make it fluid. Salt to taste.
To assemble the memelas:
If necessary, reheat the prepared tortillas on the comal. Spread 1 tablespoon of the asiento (if using) on each tortilla. Add 2 tablespoons of bean paste and spread evenly. Sprinkle the cheese over the bean paste and warm them on the comal. To serve, spoon on the topping and salsa of your choice.
Adapted from an excerpted from ¨Seasons of My Heart, A Culinary Journey Through Oaxaca, Mexico¨ (Ballantine Books, November 1999, ISBN 0-345-42596-0)
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OAXACA MARKET & trying Oaxaca food - Ocotlan de Morelos | Food and Travel Channel | Oaxaca, Mexico
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Chasing a Plate is in Oaxaca, Mexico! Every Friday, the town of Ocotlan de Morelos holds its tianguis or open aired market where people come in from the rural areas and surrounding countryside to sell their wares. We catch a bus from Oaxaca (details below) direct to Ocotlan market (20 pesos/$1USD) to check it out.
Ocotlan market is famous for a few different kinds of foods. Empanada de amarillo oaxaca which is a giant tortilla that is folded in half and filled with amarillo mole, nieves or ices, barbacoa chivo and tejate, a pre-Hispanic drink made from corn, cacao and the pip of the mamey fruit. We manage to sample all of Octolan market's specialties!
Tejate: 7 peso/$0.40USD
Empanada de amarillo: 25 peso/$1.30USD
Nieves: 20 peso/$1USD
Barbacoa chivo meal: 100 peso/$5USD
Where to catch the bus: (the pin for the station is incorrect on this map. Instead of turning left to head down to the pin, turn right and head up the road).
What an amazing day at Ocotlan Market Mexico!
We hope we've inspired you to eat and explore like a traveler, not a tourist.
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We’re Thomas and Sheena, travel and food fiends. We want to help you eat and explore like a traveller, not a tourist! We started full time travel in October 2016 visiting Thailand, Vietnam, Taiwan, Philippines, Malaysia and Singapore. We’ve just been in South America and now the rest of the world awaits! There is no end in sight for our travel. If you like what we're doing we'd love you to subscribe and join the ride.
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|TRAVEL VLOG 078 |
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Mexico: The City of Oaxaca.
The City of Oaxaca is a UNESCO heritage site known for its historic artist's colony set in the rugged Sierra Madre Mountains of Mexico. It is also an ideal base from which we explore the archaeological sites of Monte Albán and Mitla and the extraordinary petrified beauty of Hierve el Agua. Ancestors of the Zápotecs and Mixtecs can be traced back nearly 11,000 years and following the Spanish conquest in the 16th century, Dominican missionaries founded fabulous churches, monasteries, and convents. Many buildings still exist and the baroque architecture of the Cathedral, the Church of Santo Domingo, and the Convent of Santa Catalina (now a hotel), have all been beautifully restored. A walk through the city reveals a shopper's paradise of gold filigree and silver handcrafted jewelry, black pottery and hand-woven crafts. For more information visit ontopoftheworld.net and check out episode 64 in the international category.
OAXACA FOOD! TOP 5 dishes you must eat in Oaxaca | Food and Travel Channel | Oaxaca, Mexico
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Chasing a Plate is in Oaxaca, Mexico! We have spent 2 weeks eating as much as possible in Oaxaca. Here are our Top 5 Oaxacan Foods and suggestions for where to sample them...
1. Oaxacan Tamales: especially the mole negro kind! Our favourites were from Geno at La Merced Market.
Traditionally tamales are a masa or a type of corn dough which is steamed in a corn husk and filled with all types of fillings. In Oaxaca the masa is steamed in a banana leaf, this one is filled with mole negro. Mole is a really rich sauce which is prevalent here in Oaxaca and in other states like Puebla in Mexico, it's filled with nuts, chocolate, spices, a whole range of things. This one is mole negro so it's black, so it's got the chocolate in it and it's also got pollo which is chicken. It's really rich from the saucy mole and the chicken is really tender because it's steamed. You can find tamales usually in the morning or late at night on the street or at markets like this one.
2. Memelitas covered in frijoles, asiento (pork lard), Oaxaca cheese and salsa. Our favourite stand Memelas de Gio is only open from about 9:00am until 1:00pm at the latest. The address is: Ávila Camacho 203A, Obrera, 68115 Oaxaca, Oax.
Memelitas are a thicker tortilla, grilled on the comal to which you can add frijoles which are beans, verde or roja sauce, green or red salsa and then Oaxacan string cheese. Super crispy tortilla, really salty string cheese and that verde sauce, really spicy.
3. Nieves (ices), specifically the flavour combo of leche quemada (burnt milk) and tuna (prickly pear cactus). You can find nieves all over the city but Benito Juarez market have a few stands as well as the area in front of Basilica de Buetra Señora de la Soledad.
So leche quemada is burnt milk and tuna is the prickly pear cactus and this combination is famous in Oaxaca The leche quemada is really savoury it almost tastes like you've licked a BBQ because it's so burnt but not in a horrible way and then you've got the really sweet, refreshing cactus to complement it.
4. Tlayudas known as the Mexican pizza. You can find tlayudas at fondas (small family run restaurants) in the markets or on the street late at night. We liked the ones at Comedor Chabelita at 20 de Noviembre market as well as the more traditional ones at Libres Tlayudas located at Calle de Los Libres 212, RUTA INDEPENDENCIA, Centro, 6800, Oaxaca
Also known as the Oaxacan pizza it's basically a really crisp tortilla which has been baked and then it's covered with pork lard, frijoles which is refried beans, vegetables, so we've got cabbage, avocado, tomato and I've also added cecina which is a slice of pork. Traditionally you just get a tlayuda and it's folded in half and it's just got the beans and the pork lard and sometimes a bit of cabbage and then the meat on top but this is a little bit more modern with the veges added. It's also got quesillo, the cheese, Oaxacan cheese.
5. Mole! Oaxaca is famous for its 7 moles. We love mole negro (the dark mole containing chocolate) as well as mole amarillo which you can sample stuffed inside an empanada at the Ocotlan Market (see the link to our Oaxacan Travel Guide above for more details).
After 2 weeks in Oaxaca, those are our top 5 must eats by no means have we covered all the food here but those are our 5 picks that you must try when you're here.
We hope we've inspired you to eat and explore like a traveler, not a tourist. Remember, details below on the food.
Let us know YOUR favourites in the comments below!
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We’re Thomas and Sheena, travel and food fiends. We want to help you eat and explore like a traveller, not a tourist! We started full time travel in October 2016 visiting Thailand, Vietnam, Taiwan, Philippines, Malaysia and Singapore. We’ve just been in South America and now the rest of the world awaits! There is no end in sight for our travel. If you like what we're doing we'd love you to subscribe and join the ride.
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|TRAVEL VLOG 083 |
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Southern Exposure - Huatulco Cooking Class
Get a culinary and cultural experience during your stay in #Huatulco with a cooking class by Chiles & Chocolate. Contact us to schedule your class along with other amazing tours along the Oaxaca coast!
Oaxaca Tours Video
Oaxaca Tours Video - With a beautiful colonial core of lovely, tree-shaded streets and highly creative artistic, culinary and craft scenes, Oaxaca is one of Mexicos most captivating cities. Artists and artisans alike are inspired by the areas deep-rooted indigenous traditions and by its bright, clear southern light. Oaxaca has top-class museums, charming inns, fascinating markets, a clutch of good language schools and its own exhilarating version of Mexican cuisine. The easygoing pace frequently breaks out into the fireworks of a fiesta, and theres some brightly colored event unfolding in the streets or the Zócalo (Oaxacas lovely central square) almost every day.
Set at the nexus of three valleys flanked by high mountains, the city is surrounded by fascinating archaeological sites and colorfully traditional villages and small towns with bustling weekly markets. The valley and mountain landscapes provide abundant opportunities for hiking, biking and horseback riding, and good active-tourism operators and successful rural tourism programs make it easy to enjoy these experiences.
Wonderful Oaxaca Tours Video...
Exploring the Cuisine of Oaxaca
For recipes, visit ciaprochef.com/WCA
In the southern highlands of Mexico, lies the vibrant state of Oaxaca, home to some of Mexico's best regional cooking. The Oaxacan kitchen owes much to its Zapotec roots, and today its cuisine reflects the merging of indigenous techniques and ingredients with Spanish colonial traditions. Rick Bayless takes us on this culinary tour of Oaxaca.
Wahaca Cooking Class in Huatulco, Mexico
This video is about Wahaca Cooking Class in Huatulco, Mexico
Frida's Kitchen, Ocotlán De Morelos - Mexico's Essential Eats
Explore the market in Ocotlán De Morelos with Amy Shuster and visit Frida’s Kitchen.
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Any visitor to Mexico should visit the cultural centre of Oaxaca in the South of Mexico. The city is a fine representation of the cultural diversity of Mexico, and is a regional landmark because of its ties to the heritage of many of the indigenous people and their vibrant cultures. Every culture (including Hispanic) brings its own offering and flavour to a city which is widely admired, respected, and sometimes worshipped by both its residents and visitors.
Oaxaca gets its name from the entire Southern region in which it lies, given by one of the many ancient cultural groups that existed in the area during the time of la conquista. When the Spanish first landed they were astounded by the great structures that the indigenous people had made out of the green stone that is found in the foothills of the Sierra Madre, the very mountain range with which Oaxaca has protected itself for thousands of years. Since Oaxaca’s ancient conception, its people have used the city as a place to share wares, food and laughter.
Nestled within the centre of Oaxaca lies the Ocotlán Market, a colourful, hustle and bustle filled with local delicacies, fresh produce, arts and crafts. Ocotlán Market has existed for as long as the original colonial square has been in existence. While the old Spanish square would have been the sight of public hangings as well as the wholesale of local farm crops, the modern rendition of the market is a lot friendlier. Locals flock to the market to get their hands on ingredients like apples, onions, cornflour and even live animals like chickens and guinea pigs, all destined for the cooking pot.
The market is also one of the most attractive locations for tourists. Apart from being able to see how the locals interact, in what may be confused as one enormous family gathering, the wandering tourist can sample local delicacies like enfrijoladas. Enfrijoladas can be summed up as the Mexican version of an Italian lasagne. Corn tortillas are rolled up around a mole and bean filling before they are placed in an ovenproof dish. Topped with cheese the enfrijoladas are grilled until tender, juicy and filled with the heady flavoured mole. Visiting Ocotlán Market will also have the tourist sampling other local favourites like the local estofado stew or the Spanish picadillo.
If you happen by Ocotlán Market then make sure you visit the restaurant named after Frida Kahlo de Rivera. If you are only a little familiar with Mexican history and art, Frida is the celebrated artist who is famous for her self-portraits in which she emphasised her raw emotion very openly on canvas, a contradiction to the way in which women were so commonly depicted in the 1930’s. Because her work was celebrated she became an icon for the indigenous American cultures, feminists and even communists. (And yes, Frida is the Mexican woman with the dominant eyebrows that you’ll come across in many renditions of her original paintings). Take a look at Frida’s biography here:
Ocotlán Market is not just about food, it’s also about people. And where there is meal being shared between friends it’s often what epitomises happiness. Follow FoodieHub’s YouTube channel to see our food critics travel the globe in search of new flavours, new foods and new family.
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2013 GCP Federico Oaxaca
Heritage Christian School (HCS) 2013 Grads learning alongside of students from Frederico Froebel High School, Oaxaca, Mexico, who visited Kelowna in February. Students from HCS travel to southern Mexico on a six-week educational odyssey,
The intensive nature of the Global Citizenship Program (GCP) uses the adventure of international travel to increase the learning potential in various academic, cultural, and discipleship courses.
In addition to profound personal growth with academic and cultural development, students serve underprivileged children in Mexico, which often inspires a life-long commitment to volunteerism and missions.
OAXACA, Mexico - Shopping in the Etla Foods Market
Jeff Corwin from the Food Network takes a tour of the market in the Oaxaca area village of Etla. His tour guide is Susanna Trilling, who runs Seasons of My Heart cooking school in Oaxaca. Learn more about Oaxaca culture and folk art at my web site, VivaOaxacaFolkArt.com
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Oaxaca Is Here (San Mateo CA Food Series)
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As defined an apex predator, also known as an alpha predator or top predator, is a predator residing at the top of a food chain upon which no other creatures prey. I’d like to eatlikeanapex. Nom #streetfoodvlogs #foodvlogs #mexicanfood
Oaxaca Is Here (San Mateo CA Food Series). I was invited to Jayli’s Cocina in San Mateo CA for my third time and every time I come back they drop another stunner of a meal at me. This time in a form of a Mexican Pizza but traditionally known as Tlayuda, a hand made dish in Oaxacan cuisine. In other news, it was love at first bite! Viva Oaxaca! Oaxaca is here! I hope you enjoy the video. If you haven’t yet please subscribe to my channel and to be updated when I upload new videos just push the bell to be notified. Give it a thumbs up if you like the video and feel free to leave a comment. I’m open to any feedback, compliments or whatever you’d like to say. Thanks for taking the time to watch!
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Mexican Countryside Scenery.....In Guerrero, Oaxaca And Puebla
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Oaxaca City, Oaxaca Mexico
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My trip to Oaxaca, Mexico!
My final project for a study abroad program about culture and community health in Oaxaca, Mexico.
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