Cooking with Abigail Mendoza

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09112013IMG_327509112013IMG_335809112013IMG_336109112013IMG_338309112013IMG_342709112013IMG_350309112013IMG_3513I’m finally sharing some of my culinary travel photos.  Yearly, I travel to o“El Saber Del Sabor” I had the opportunity to cook with the amazing traditional cocinera Abigail Mendoza in Teotitlan del Valle, Oaxaca.

I was determined to set aside a day to cook with Abigail. My talented chef friend Tanya Orozco was lovely enough to arrange a private cooking session with her in her beautiful restaurant Tlamanalli. We prepared a beautiful pre-hispanic Sopa De Flor De Calabaza con Chepil. This was a magical culinary experience and on your next to visit to Oaxaca you must visit her restaurant !

 


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Oaxaca Festival Saber del Sabor 2014

Finally ! sharing my last pics of Beautiful Oaxaca, this captures are going to transport you to the pre-Hispanic roots from the dish Caldo de Piedra that I discovered in 2006. From the Mercados The Arbol Tule to the Diversity of the many ethnic groups. Photos of the Inauguration of the Festival of El Saber del Sabor where all regions share their dish of different Moles and Mexican Chefs get together to cook with the local ingredients.

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Ceviche Mexicano

Prepare el famoso ceviche Peruano con leche de tigre y al explicarles a los clientes que la versión que yo tengo que es la Nao de China, que llegaba a Acapulco. Cuando llegaron personas de China .Filipinas y Japón. Cuando los Japoneses trajeron sus preparaciones a las costas de México, las cocineras locales empezaron a mezclarlo con sus ingredientes, especialmente salsas.
Luego llegaron los limones y así comenzaron a darse las variantes.
En cualquier caso, el ingrediente principal de cualquier ceviche es la frescura y eso experimente con Octavio de Ceviche Project donde fuimos a escojer el Pescado recién llegado de Australia .

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