Season One, Summer 2007
Celebrating the Oaxacan Guelaguetza
The Guelaguetza is an annual celebration that takes place in Oaxaca, Mexico at the end of July. The festival originates in Zapotec culture, honoring Centeotl, Goddess of the Corn, but also incorporates Catholic elements, exemplifying the rich syncretism of Mexican culture. Enjoy these three recipes and celebrate the earth's bounty!
COOKING SHOW
Oaxacan food can be as heavy or as light as you want it to be. This salad is reminiscent of the gorgeous colors and fresh produce of the colonial city, vibrant green watercress and avocado meet the dizzying pink hibiscus flowers.
COOKING SHOW
Cooking with Mexican chiles brings a whole new world of flavors into the kitchen. I encourage everyone to discover their favorite chile, and add them to your list of pantry staples. This is a very simple sauce to make, bringing out the earthy, warm flavors of Oaxacan cooking through chile Ancho, cloves, and garlic. Serve this with a mole crumble, you can find the recipe here. Dried Mexican chiles are popping up in many conventional supermarkets.
COOKING SHOW
Dark chocolate and anise make a heavenly combination. We added corn flour to give the crust a nice crunch. Champurrado is a Mexican drink made with chocolate, anise, and masa harina, which is typically sold at tamale stands in Mexico. We combined these same flavors into something elegant and rich.
COOKING SHOW
Other episodes from this season
- Manly Morsels
- Nizar Qabbani Feast of Memories
- Picnic Under the Sea
- The 41st Annual Montreux Jazz Festival
- Barley: Summer's Most Cooling Grain
- Celebrating the Oaxacan Guelaguetza
- Coconuts: Taste Yourself Away
- Nat Pwe: Burmese Spirits and Flavors
- Making Condiments from Scratch!
- Dinner on the Deck
