What to do in between meals?

What do you do when you are Oaxaca? Well there are fabulous restaurants here, so it's more like how do we fill the time in between meals...
So far we discovered two great new restaurants.

Marco Polo, a seafood restaurant, that has wood fired brick ovens in a garden setting. Your food goes in these ovens and when done straight to your table. Relaxed atmosphere, high quality, great cocktails and very friendly staff.

Casa Oaxaca, a little more upscale, but again great food! We went for some of the local specialties and it was superb. I loved their tamales, I had a combo, one in corn husk with lamb and the other in banana leaf with venison, very tasty!
They also had a fabulous salad, the dressing was a with flor de jamaica (hibiscus flowers) and a touch of chile, a beautiful combination that I'll try to recreate at home.

Nice selection of chiles at the market.

And of course we went to the markets here. I bought a nice bag of chipotles (got some for you too Mevrouw Cupcake), some cascabel chiles, chapulines (grasshoppers) and chocolate.
We got 2 kilos of mayordomo chocolate and 1 kilo from a local vendor that had his own mixtures that was great, we went for the not so sweet one, he also had one with almonds and another with cinnamon.
Different kinds of chocolate and moles at the market.

Yesterday we visited the the former Zapotec capital Monte Alban. The site is totally different from Teotihuacan but very impressive too. Way more people than our last visit, it's good to see that the tourists have found this part of the world again after the trouble in 2006.

It's located on top of a mountain overlooking two valleys, I am still amazed at what moves people to build places like this at these impossible locations.

The day before yesterday we visited the museum which houses the gold found at Monte Alban. Nice building, nice collection. J. isn't too much into museums and we saw it before so it was a quick visit.

And than there is always food in between. Mezcal ice cream at the Zocalo, hot chocolate with a sweet bread for dunking at the market, fabulous coffee (iced or hot), fresh potato chips near the Zocalo and the list goes on, too much food for the short period we are here. Oh well we can always come back!

Comments

Mumsy said…
Oh....I'm so jealous!!! Mexico calls to me all the time. I've never been.

Have so much fun!

(And thanks for all your nice comments. :)
April 13, 2008 at 1:10 AM
Mari said…
Look at all those chilies!!! I could definitely eat some mole and drink some strawberry margaritas right now...you lucky devil!
April 15, 2008 at 2:43 PM
Post a Comment

Popular posts from this blog

Linzer Sablés

Image
Made it back safely after a fabulous cruise! Our luggage decided to stay away a day longer but apart from that everything was great. This week's Tuesday With Dorie recipe was picked by me! The first guy who joined the group finally got his pick :-) I choose the Linzer Sablés, so far I've enjoyed the European style recipes more than the American, maybe because I'm European and my tastebuds are more used to those treats? Anyway, I love the way they look with the jam peeking out of the little hole. I made mine with raspberry jam which I passed through a sieve, after heating it up, to get rid of the seeds. They were very easy to make and the taste of the cookies comes close to " speculaas ", must be the cloves. I'm pleased with my choice, it's not my favorite recipe but I would make it again. Here is the recipe: When I was a kid, the main street in our neighborhood boasted a bakery every two blocks. We always had freshly made bread from the baker closest to o...
Read more

TWD: Pecan Honey Sticky Buns

Image
This weeks Tuesdays with Dorie recipe was picked by Madam Chow of Madam Chow's Kitchen . When I read the recipe and saw that it uses the same brioche dough as we made for the Brioche Raisin Snails I was thrilled and scared at the same time, the dough is fabulous, but if you don't have a Kitchen Aid but just a cheap hand mixer it's quite a challenge. I decided to make the dough this time by hand because I think my mixer wouldn't survive another round with the brioche dough. The dough came together by hand a lot easier than I expected, I had to use some elbow grease but I would do it again this way. You need only half of the brioche recipe, I used the other half for more Brioche Raisin Snails because my brother keeps asking me to bake some more. I made seven buns, the rest I froze for a later date. We all thought that these buns were nice but way too sweet for our taste. When I make the remaining ones I won't use the pecan honey glaze but drizzle over the glaze that...
Read more

TWD: Brioche Raisin Snails

Image
This weeks recipe for Tuesdays with Dorie , the group has grown to over 80 bakers, was picked by Peabody of Culinairy Concoctions by Peabody , thanks!! Brioche is something I always wanted to try and this recipe had some nice additions, like flambeing and making pastry cream. The first day I made the dough and I can tell you without a stand mixer that is quite a task! I have a lot of respect for all my fellow bakers who did this one without a Kitchen Aid! So with a lot of elbow grease and some work done by my hand mixer the dough came together nicely. After that I tackled the raisins, well the flambeing wasn't the hard part, no that was which dark rum to use from our liquor cabinet, Captain Morgan Spiced Dark Rum, Bacardi Spice or Bacardi 8 after a long thought I decided on the Captain Morgan. The flambeing went smooth and the alcohol in the rum burned of in beautiful red flames. The pastry cream came together very easy too and I had to restrain myself from eating too much of it! ...
Read more