Here I am in the Zocolo of Oaxaca City last May 2009.
We spent a lovely 2 weeks there in spite
of the Swine Flu.
The restaurants and shops suffered economically
as the country shut down to control a possibe epidemic.
Regardless of that, we still went and were glad we did.
Oaxaca City is an old and beautiful colonial city.
Full of charm around every corner and needless to say
we love all of Mexico. No matter where we go we are
welcomed with Mexican charm and hospitality.
Viva Mexico!
The Zocolo Mime tries to charm me....he did!
Inside one of the many food markets....
We took a few cooking classes while in Oaxaca this time
and here are two of the recipes we made...yum
I have made these at home several times!
Huachinago a la Veracruzana
(Red Snapper a la Veracruz)
serves 6
6 pieces of red snapper-about 6oz each, cut in transverse slices
1/2 med onion sliced
1 Tblspoon olive oil
5 med size roasted tomatoes
2 cloves garlic
1 small piece onion
3 ground bay leaves
1 chopped sprig parsley
6 yellow chilies
1 carrot cut in quarters and sliced
5 chopped green olives
5 chopped capers
salt and pepper to taste
1/2 to 1 Habanero chili depending on your taste buds
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1. Wash the fish, season with salt and pepper and let sit for 25 minutes
2. Roast the tomatoes on a comal over low heat and begin cook the
washed and sliced carrot in 1 cup of water with a bit of salt.
http://mexicanfood.about.com/od/resources/a/comal.htm
3. After the tomatoes are roasted and cool, cut in half and squeeze out the seeds.
In a blender, blend the roasted tomatoes garlic, the piece of onion, habanero
and 1/2 cup water.
4. Chop the oilves and caper and cut the onion into slices. Fry the onion in a frying pan with the olive oil. When the onion begins to yellow add the blended tomatoes and allow to boil/simmer
over low heat for 10 minutes. Then add the olives, capers, ground Bay leaves,
parsley and yellow chilies.
5. Add a little salt and then add the fish. Cook for 5-10 minutes in a covered pot.
Serve with Arroz Negro
Arroz Negro-serves 6
1 cup long grain white rice
2 1/2 tablespoons oil-I use olive oil
1 Tbl chopped onions
3 cloves garlic chopped
1 1/2 cups liquid from black beans boiled with epazote, garlic,onion and salt
6 Epazote leaves
http://en.wikipedia.org/wiki/Dysphania_ambrosioides
( I found the flavor to be quite similar to Fennel-a possible substitute?)
1/2 tsp salt
6 whole Serrano chilies-leave whole do NOT cut up
1. soak rice for 5 minutes in warm water, rinse well and drain.
2. Heat oil in a frying pan-saute rice sturring constantly until transparent
and until grains separate -about 5 minutes. Drain any excess oli from pan.
Add the oniion and garlic and stir for 2 minutes.
3. Add the bean liquid and when mixture comes to a boil, add salt, chilies,
and Epazote. Cover the rice and cook over low heat until rice is tender and
all liquid has been asorbed. About 15 minutes.
Serve with the Veracruzan Red Snapper. If you like you can mold the rice
for a fancier presentation. Enjoy!!!
6 whole Serrano chilies-leave whole do NOT cut up
1. soak rice for 5 minutes in warm water, rinse well and drain.
2. Heat oil in a frying pan-saute rice sturring constantly until transparent
and until grains separate -about 5 minutes. Drain any excess oli from pan.
Add the oniion and garlic and stir for 2 minutes.
3. Add the bean liquid and when mixture comes to a boil, add salt, chilies,
and Epazote. Cover the rice and cook over low heat until rice is tender and
all liquid has been asorbed. About 15 minutes.
Serve with the Veracruzan Red Snapper. If you like you can mold the rice
for a fancier presentation. Enjoy!!!
