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.
MEZCAL tasting in Matatlan, OAXACA | Food and Travel Channel | Mexico
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Chasing a Plate is in Oaxaca!
Oaxaca is the land of mezcal. Matatlan, the area where many of the palenques (distilleries) are located produce around 95-98% of the world's mezcal.
We join Experience Mezcal on a tour into the heart of mezcal country. Together with our guide Dari we head into the Oaxacan countryside. Our first stop is at an artisanal palenque up in the hills. We sample mezcals which are made from a single type of agave plant including espadin, tobala and karwinski.
We then head to a pulqueria and try pulque. We sample the aguamiel (the sap from the agave plant). Pulque results after the aguamiel is left to ferment. The Oaxacan pulque is light, bubbly and sweet. We manage to take a couple of litres of aguamile, collected that morning, home with us!
We stop for a traditional Oaxacan lunch of chile de rilleno, memelitas and atole before heading off to another palenque for a second tasting. On the way back into town we are able to learn how the agave hearts are roasted when we stop at a palenque which is preparing its fire pit in which to roast its agave. Before heading back to town we stop at the town of El Tule to see its famous, old and very wide tree.
An amazing day learning how mezcal is made, witnessing the production process and tasting amazing mezcal!
A mezcal tour with Experience Mezcal is a must do when in Oaxaca. 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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|TRAVEL VLOG 079 |
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The Original Taco Bell Tacos - MEXICAN STREET FOOD Tour in Los Angeles, California!
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Thanks to Jeffrey Merrihue ( and Austin Burgess (
Along with Jeffrey and Austin - two food extreme friends, we set off on a day of Mexican food and fun feasting in greater LA.
Gilberto’s Taquiza - For the first stop on this Mexican street food tour, we drove all the way to West Covina, California, about 45 minutes from Central Los Angeles, to a little spot known as Gilberto’s Taquiza. Jeffrey made sure to call Gilberto himself to reserve some of the meat dripping dynamite sticks to make sure we had some. The dynamite sticks are essentially stewed lamb, cooked until fall apart tender and dripping with oil. In order to make them he dunked a tortilla into the hot oil, sizzled it on the hot plate, filled it with the fall apart tender meat, and rolled it up into a taquito. The result was spectacular. Everything else was delicious too, but the dynamite sticks were crazily good.
Total price - $35 for everything
Birrieria Guadalajara - Next we drove a little further towards Riverside, California, to eat birria, a special Mexican goat stew. Again, this is another Mexican food that just melts in your mouth, meat cooked until fall apart tender. It was spectacular and all the staff were very friendly as well.
Total price - $32 for everything
Mitla Cafe - Right across the street from Birrieria Guadalajara you will find Mitla Cafe, home to the original crunchy American taco. An American taco is a crunchy shell, ground beef, iceberg lettuce, yellow cheese, and tame salsa. As the true story goes, Glen Bell was selling food across the street and used to come to Mitla Cafe to eat their amazing crunchy tacos. Eventually he got the owner to show him how to make the crunchy tacos, and he later started the entire taco bell empire. The downside is that he never admitted that he got the idea and recipe from Mitla Cafe. It’s nice to see Mitla Cafe is still doing very well, and their crunchy American tacos are fantastic.
Price - $13.95
Taco Bell - Yes, just for comparison purposes, we had to go to the nearly Taco Bell. It had been years since I had last eaten taco bell. I have to admit the crunchy tacos were decent, but the crunchwrap supreme doritos locos thing we order, nope. That just didn’t do it for me.
Mariscos Jalisco - Finally to end this Mexican street food tour of LA, we headed to Mariscos Jalisco, a legendary seafood truck serving their famous shrimp tostadas and the Poseidon. They were delicious in every dimension, and it was the perfect ending to this full day of amazing Mexican food in LA.
Total price - $13 for everything
Thank you for watching this LA food video!
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MEXICAN FOOD, MEXICAN TACOS AND BURRITOS, MEXICAN STREET FOOD, TORTILLAS, STREET FOOD
MEXICAN FOOD, MEXICAN TACOS AND BURRITOS, STREET FOOD IN LONDON, MEXICAN STREET FOOD, TORTILLAS, STREET FOOD, A burrito (English: /bəˈriːtoʊ/, Spanish: [buˈrito] (About this soundlisten))[1] is a dish in Mexican[2] and Tex-Mex cuisine[3] that consists of a flour tortilla with various other ingredients.[4] It is wrapped into a closed-ended cylinder that can be picked up, in contrast to a taco, where the tortilla is simply folded around the fillings. The tortilla is sometimes lightly grilled or steamed to soften it, make it more pliable, and allow it to adhere to itself when wrapped. A wet burrito, however, is covered in sauce and is therefore generally eaten with silverware.
In Mexico, meat and refried beans are frequently the only fillings. In the United States, however, burrito fillings may include a large combination of ingredients such as Spanish rice or plain rice, boiled beans or refried beans, lettuce, salsa, meat, guacamole, cheese, sour cream and various vegetables. Burrito sizes vary greatly and some can be very large. Burritos are a traditional food of Ciudad Juárez, a city bordering El Paso, Texas in the northern Mexican state of Chihuahua, where people buy them at restaurants and roadside stands. Northern Mexican border towns like Villa Ahumada have an established reputation for serving burritos. Authentic Mexican burritos are usually small and thin, with flour tortillas containing only one or two of several ingredients: either some form of meat or fish, potato, rice, beans, asadero cheese, chile rajas, or chile relleno.[16] Other ingredients may include: barbacoa, mole, refried beans and cheese (a bean and cheese burrito), or deshebrada (shredded slow-cooked flank steak). The deshebrada burrito has a variation with chile colorado (mild to moderately hot) and one with salsa verde (very hot). The Mexican burrito may be a northern variation of the traditional taco de Canasta, which is eaten for breakfast, lunch, and dinner.[17]
Although burritos are one of the most popular examples of Mexican cuisine outside of Mexico, they are only popular in the northern part of Mexico. However, they are beginning to appear in some nontraditional venues in other parts of Mexico. Wheat flour tortillas (used in burritos) are now often seen throughout much of Mexico (possibly due to these areas being less than optimal for growing maize or corn), despite at one time being particular to northwestern Mexico, the Southwestern US Mexican-American community, and Pueblo Indian tribes.
Burritos are commonly called tacos de harina (wheat flour tacos) in central and southern Mexico, and burritas (the feminine variation with 'a') in northern-style restaurants outside of northern Mexico proper. A long and thin fried burrito called a chivichanga, which is similar to a chimichanga, is prepared in the state of Sonora and vicinity.[18]
A variation of the burrito found in the Mexican state of Sonora is known as the burro percherón. Los Angeles
Los Angeles also has several unique local burrito varieties. The first is the most traditional and is exemplified by the versions at Mexican-American restaurants such as Al & Bea's, Lupe's #2, and Burrito King.[46][47] These restaurants have often been in existence for decades, and they offer a distinctly Americanized menu compared with the typical taqueria. The burrito of L.A. itself can take multiple forms, but is almost always dominated by some combination of: refried beans, meat (often stewed beef or chili), and cheese (usually cheddar), with rice and other ingredients typical of Mission burritos offered as add-ons, if at all.[48]
The most basic version of this burrito consists of only beans and cheese; beyond this, there are the green chile and red chile burritos, which may simply mean the addition of chiles or a meatless chile sauce to the plain beans (as at Al & Bea's), or meat and/or cheese as well.[49] Rice, again, is rarely included, which, along with the choice of chiles, is one of the style's most defining traits.[47] The menu will then usually go on to list multiple other combinations, such as beef and bean, all-beef, a special with further ingredients, etc. If the restaurant also offers hamburgers and sandwiches, it may sell a burrito version of these, such as a hot dog burrito.[50]
Wind at the Margins of the State: Autonomy and Renewable Energy in Southern Mexico
Anthropologists Cymene Howe and Dominic Boyer speak on the local politics of wind farming in Mexico. Recorded April 29, 2014.
In Oaxaca's Isthmus of Tehuantepec, state and private interests have created the densest development of wind power anywhere in the world. This presentation examines how a governmentally supported, ecologically timely project, the Mareña Renovables wind park, failed in the face of unprecedented local resistance. We argue that while transitions to renewable energy have the ethical potential to leverage a global climatological good, when they are seen to contravene local claims for rights, autonomy, environmental knowledge and ecological stewardship, such projects can generate instead the conditions for contention and collapse.
Dominic Boyer is Professor in the Department of Anthropology and Director of the Center for Energy and Environmental Research in the Human Sciences (CENHS) at Rice University.
Cymene Howe is Associate Professor in the Department of Anthropology and a member for the Faculty Steering Committee for CENHS at Rice University.
Presented by the Center for International Studies with co-sponsorship from the Center for Latin American Studies, the Program on the Global Environment, and the Environment, Agriculture and Food Working Group as part of the 2013-14 Global Energies series. Learn more at
7 Places in Mexico Gringos Can't Pronounce - We can help!
Most gringos can't pronounce the names of these 7 places in Mexico. Are you one of them?
In this video, we'll show you how to correctly say the names of these popular Mexican places and we're also going to share with you some interesting facts about each of them.
Can you guess which city Jim calls Ciudad Cangrejo? ????
Here's a hint...it was in The Shawshank Redemption.
✅You'll learn how to say:
-Guadalajara
-Guanajuato
-Monterrey
-Oaxaca
-Puerto Vallarta
-Quintana Roo
-Zihuatanejo
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La Revolución de los Alcatraces / Eufrosina's Revolution / Trailer
Estreno, 6 de diciembre 2013 en Cineteca Nacional.
Más información abajo / More info below:
LA REVOLUCIÓN DE LOS ALCATRACES/ EUFROSINA'S REVOLUTION
México, 2012 / DCP / Color, Documental / 96 min.
Dirección/Director: Luciana Kaplan
Producción/Producer: Henner Hofmann, Liliana Pardo, Karla Bukantz
Productor Ejecutivo / Executive Producer: Diego Delgado
Guión/Screenplay: Luciana Kaplan, Diego Delgado
Fotografía/Cinematography: Gabriel Hernández
Fotografía adicional/Additional Photography: John Grillo, Diego Delgado y Diego García
Edición/Editing: Yibran Asuad
Diseño de Sonido/Sound Design: Adolfo Hernández Santiesteban
Sonido / Sound: Santiago Arroyo
Música original/ Original music: Daniel Hidalgo Valdés
Producción Musical / Music Production: Daniel Hidalgo Valdés
Diseño Gráfico y Créditos /Graphic Design and Credits: Sabina Santana
Compañía productoras/Production Companies: Centro de Capacitación Cinematográfica, A.C., Foprocine
Con el apoyo de / With the support of: Fondo Nacional para la Cultura y las Artes, Totora Films, Planet Audio
Locación / Location: Oaxaca
Log line:
The personal journey and social awakening of Eufrosina, a young indigenous woman from Mexico, fighting against gender inequality as well as the seducing offering of political power.
Sinopsis / Synopsis
Largometraje documental acerca de Eufrosina Cruz Mendoza, nativa de Santa María Quiegolani, una comunidad indígena situada en las Sierra Sur de Oaxaca. Después de negarle el derecho de ser Presidenta Municipal de su comunidad, sólo por el hecho de ser mujer, Eufrosina comienza una lucha personal para conseguir la igualdad de género en las comunidades indígenas, cuestionando los Usos y Costumbres y convirtiéndose en referente de la mucha de las mujeres en el estado de Oaxaca. La película es el retrato del viaje de Eufrosina y su despertar social, el cual cambia radicalmente al aceptar un puesto en la Cámara de Diputados de su estado.
A film about Eufrosina Cruz Mendoza, a native of Santa María Quiegolani, a small indigenous community nestled in the Southern Mountain Range in Oaxaca, Mexico. Eufrosina ran for town mayor of her community in 2007, but her victory was taken away just because she was a woman. That leads her on a personal crusade for gender equality in Oaxaca's indigenous communities, questioning the current system and becoming an icon of social and gender indigenous fight in her State. This film is a portrait of Eufrosina's personal journey and social awakening, that dramatically changes as she accepts a position at the Oaxacan Chamber of Deputies.
Festivales y Premios / Festivals and Awards
Premios José Rovirosa, José Rovirosa´s Awards México Sept. 2012. MENCIÓN HONORÍFICA / HONORARY MENTION
Festival Internacional de Cine Documental de la Ciudad de México DOCSDF, Nov. 2012
Festival Internacional de Cine de Morelia, México Nov. 2012 MENCIÓN HONORÍFICA A DOCUMENTAL REALIZADO POR UNA MUJER / HONORARY MENTION FOR WOMEN DOCUMENTARY FILMMAKER
Baja Film Festival, México Nov. 2012 MEJOR LARGOMETRAJE DOCUMENTAL /BEST FEATURE DOCUMENTARY
Festival Ambulante, México Feb 2013.
Oaxaca pronounced as Wahaka, Hindi translation meaning - of that place
Oaxaca pronounced as Wahaka, Hindi translation meaning - of that place
Our food system hurts: living with migrant farmworkers | Seth Holmes | TEDxYakimaSalon
Unequal policies force people to leave their homes and risk their lives to harvest our food. Unequal hierarchies in our food system determine who benefits and who gets sick. Unequal narratives justify this harmful system. As global citizens, eaters, and neighbors, we have the opportunity to challenge these inequalities.
Dr. Seth M. Holmes, author of Fresh Fruit, Broken Bodies, is a professor, physician and cultural anthropologist whose work focuses on social hierarchies, health inequalities, and the ways in which inequalities are naturalized and normalized in society and in health care.
This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at