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Behind-the-Scenes Oaxaca: Episode 9
Friday, 24 May 2013 00:00



What's better than a show about 2 of the major culinary staples Oaxaca is known for....Chocolate and Mole.


Known as the land of 7 moles, locals are proud of the sauce that has become so popular worldwide, and yet so mysterious at the same time. Perhaps none of the moles possess as great a mystery as the mole negro.


With something like 34 different ingredients, all meticulously prepared and added at different times and intervals throughout the entire half-day process, what you are left with is as complex and delicious a sauce as you will ever have the privilege of tasting. Thanks to Susana Trilling, chef/owner/teacher at Seasons of my Heart Cooking School, mentoring us through the process we got to experience just such a privilege. The sauce is simply great, if done right, and it takes a looooong time to make, so the reward for getting through it has to have a little to do with it I'm sure.


We also got to see how they made chocolate from scratch. It was used in the hot chocolates that started our day off, then used as an ingredient in the mole negro we made and and finally in the chocolate cakes that were our dessert at the end of our long day.

Behind-the-Scenes Oaxaca: Episode 8
Tuesday, 14 May 2013 00:00



Don't call it tequila, and don't refer to it as "the other tequila." Mescal has been around for at least a couple hundred years, but has only truly started to gain notoriety in the last few decades. There is a saying in Oaxaca, “Para todo mal, mezcal, para todo bien, también” (For everything wrong, mezcal; for everything right, too.)


Join us as we travel to the "Mezcal Capital" of Santiago Matatlán, Oaxaca. Roughly 20 minutes outside Oaxaca city you'll notice the barren, semi desert, landscape start to take shape in the form of agave fields, which start to become more frequent, as do the palenques or mescal distilleries.


While the beverage is starting to become more recognized worldwide, the process in which it is made remains steeped in tradition. And though many varieties exist, most would categorize the spirit as a mix between a tequila and a good scotch with a strong smokey flavor, and as you'll see, we got to experience just how that smoke finds its way into the process.

Behind-the-Scenes Oaxaca: Episode 7
Saturday, 04 May 2013 00:00



Bring your wallet, a bag or two, and an empty stomach. To take a trip to Oaxaca is part and parcel to visit the open air marketplaces. Let your senses run wild as we wander around two of Oaxaca city's most popular markets, The Mercado Benito Juarez and the adjoining Mercado 20 de Noviembre (or more commonly known as Mercado de la Comida).


Whether you fancy a tlydas, queso fresco, an assortment of fresh spiced chocolate, pan de yema ( a type of sweet egg bread), fish, poultry, or beef; if it's a particular, sweet, taco, mole, or the famous chipulines ( fried grasshoppers) that you crave or wish to try, you can find it here.


Coming to the market is a dance, literally and figuratively. Here you'll find plenty of musicians playing aloud, that when mixed with the hollering vendors, conversation, and laughter truly creates a symphony of sound and culture.

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