Corn is the most important food in the state of Oaxaca, Mexico. The base of the Sierra Madres is populated with small rural villages where most households grow their own corn rations for the year. This corn, a diet staple, will be used for everyday tortillas and sopes as well as a thickener for special occasion moles (sauces) that the cuisine of Oaxaca is famous for. In our Street Food class this week we made tortillas on a traditional comal, paired it with spicy salsa from our mortar and pestle and Oaxacan string cheese (quesillo) and washed it down with our hibiscus margaritas!! There is no better way to get to know a culture than through its food. For more information about our cooking classes:
There is something so satisfying about entering the world of canning. There was the procurement of the cans- picking the size and brand and then ordering them online. My partner in crime, Emilie, got an impressive mango picker from our local hardware store and the hunt for the ideal mangoes began!!
Here is the recipe for Jane and Emilie’s Mango Madness Chutney. A perfect pairing with cheese and crackers, on top of your favorite pork dish or vanilla ice cream!!
10 kilos champagne mangoes cubed
7 cloves of garlic minced
3 inches fresh ginger minced
3 Serrano chiles minced
1 cup white vinegar
1.5 cups raisins
4 tbs. cumin
8 tbs. Chinese Five spice
Place all ingredients in a large stock pot and simmer for 1.5 hours or until desired consistency is reached.