Oaxacan Life: Part Six--- Food, Glorious Oaxacan Food!

 OMG, what can I say, but this pueblo's reputation of having some of the best food ANYWHERE in Mexico seems justly deserved. I could not possibly capture ALL of the wonderful meals I have eaten here in the past several months, but I can at least give you a mouth-watering, visually tantalizing, random sample! I cannot even remember what a lot of them are... but will do my best to recall at least some of these exquisite dishes. Feast your eyes and eat your heart out!!!!


One of my favorites in this town is Levadura de Olla: reasonably priced with outdoor seating (as with most restaurants in Oaxaca, actually), it has a decent variety of vegetarian fare. I have been here twice--both times were exceedingly delicious. Below you have a sampling of dishes I have shared with my friends:


Mixed vegetables, lightly steamed, in an avocado sauce: as delicious as it is colorful!


A wonderful dining establishment with food as elegant as its name!


Homemade tortilla chips with a seasoned tomato salad.


Tasty tamales wrapped in banana leaves and steamed.



Another version of cheesy tamales, with two kinds of mole sauce--divine...to die for! 

Some of everything: a fish dish on the left; veggie medley on the right; tamales with mole sauce on the bottom. 

Dining with two friends: Elvira, on the left--a native Oaxacan; Tanya, on the right, an expat like myself--American (from Florida). 


A mixture of fresh mushrooms in a delicately seasoned broth.


The two of them shared this guava cheesecake for dessert... I myself held out for the dessert you will soon see at the end of this blog post.... 


A display on a side table of different varieties of corn used in the dishes here. 


Various grains and legumes, quite literally stone-ground with mortar and pestle. I doubt the restaurant actually uses this method, but it makes for a lovely display of what indigenous people would have done. 



Oaxaca is home to a nice variety of ethnic cuisines. Here, you see my friend Georgina, whom I ate with at our local Moroccan restaurant, El Morocco. It was a little pricey but quite tasty, and had a good variety of vegetarian choices. She, like I, photographs all the food she eats in Oaxaca! 

Our wonderful fare on a classic Moroccan dining table! 


Falafel patties and kabobs with dipping sauce of some sort.


A magical interior, as lovely as the food!

Another fantastic restaurant, situated on a terrace with a great view of the town: Agavero Cocina & Bebidas. I went here with my expat friend Ellen one time; on another occasion, with my friend Georgina (just here visiting for a short stint). 


Fish tacos with a classic Oaxacan sauce. 


Guacamole, surrounded by crunchy, deep-fried...wait for it... GRASSHOPPERS!! Known as "chapulines" in Spanish, they are a favorite of Oaxacans and considered a delicacy. NO THANK YOU very much! I ate the guac and avoided them, which was fine with Georgina (a Mexican American) who ate them with relish. "Mmm, crunchy and delicious!" she proclaimed, licking her lips, while MY stomach lurched! 



Georgina's mixed drink...not sure what it was, but it was unquestionably pretty!


The cebollas--onions--on display... there are quite a variety here in Oaxaca, plentiful in so many savory dishes. I have tried many kinds myself, all quite tasty (and so good for you!) 


Back at mi casa, my favorite morning drink: orange and mango lassi! (Yes, I have preserved this new tradition of mine from my cherished 6 months in India.)





Maple syrup is a precious and rare commodity, imported exclusively for the expats. Mexicans have no use for this treasure; hence, this small bottle of about 8 oz. cost a whopping 180 pesos, or a little more than $9.00! 

By contrast, the "naranjas"--juicing oranges--are plentiful and cheap. I start each morning (after my tea) with a fresh-squeezed glass...soooo sweet and delicious! 


And speaking of sweet and delicious, what you see below is my all time favorite Oaxacan dessert: the marquesita. (Yes, this is why I did not partake of the guava cheesecake that night!)  On what looks like a giant waffle maker, a batter is poured. The lid comes down, the batter cooks... what results is a flat, thin waffle. One picks from a choice of filling(s)-- mine is always the same: Nutella, a divine, French creation of creamy chocolate and hazelnuts! It is rolled up inside while still hot...as it cools, the rolled cone hardens into a crispy delight. Decadent and truly delicious! (my treat ONLY on the weekend, mind you... I have SOME self-restraint!!!) 


One of the many marquisita makers who can be seen all around the streets of El Centro in the evenings. 


This cute chef is only 12 years old, but quite the expert! As you can see, I am enjoying my treat with great relish!!!


Decadent and delicious, I reserve this treat for the weekend ONLY. Honest!!! 
















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