Oaxaca Mexico is often touted as one of the most beautiful as well as one of the most historic cities in the whole world.  Dating several hundreds of years earlier than Rome, the area is loaded with history.  In the large valley which is dotted with villages specializing in various art forms which are brilliantly colored and highly collectibles over-looked by a super ancient old village and burial ground.  This will be my last tour and I truly hope you can make it!  My last tour has been rescheduled to  August 18-24,2026.           

Oaxaca is also well known for its delicious foods, which are often vegetarian, as the area lacked many large animals.

The first Christian cathedral in the Americas, was built in Oaxaca and is now a beautiful museum.

In our week-long tour, August 18-24, we feature three hands-on classes of different specialties. For one, Oaxaca is known as the "land of the moles".

We will also enjoy two traditional and delicious multi-course dinners in beautiful dining rooms.

Email me with any questions at jane.butels@gmail.com.  I hope you can this tour--it is totally wonderful!

Here's a favorite Oaxacan appetizer.

MEMOLITAS

hese  appetizers are typical of Oaxaca and are pre-Columbian.  They are very similar to the Clayuda—only more festive with a variety of possible toppings.  They are also similar to a tostado except the Memelitas usually are made from fresh masa—not a previously made or commercial tortilla.

Yield : 8  memelitas

½ recipe corn tortilla

½ recipe refried beans made with black beans

1 Tablespoon bacon drippings or lard

¼ cup chopped onion

1 medium  tomato, chopped and divided

1 clove garlic chopped

1 green chile, parched and peeled and chopped

1 ½ cups cooked chicken, beef or pork, shredded

¾ cup finely shredded Cabbage or Romaine

Queso Blanco or Feta cheese

Crema, optional

Salsa of your choice

1. Prepare the tortilla masa and bake thick (1/8 to ¼ inch) thick tortillas that are about 4 inches round.  Set aside.
2. Prepare refried beans.  Then melt bacon drippings in a small skillet, add the onion and cook until clear, then add the green chile, tomato and garlic and cook until a thick sauce is created.  Add the meat and cook together.  Taste and add salt if desired.
3. To create the Memelitas, add a thick layer of the refried beans, top with a few spoonfuls of the flavored meat, then sprinkle with lettuce, cheese and garnish with crema.  Serve with Salsa on the side.

CORN TORTILLAS

The Mayans of ancient Mexico worshiped the god of corn and believed that man was created from corn dough, or masa, meaning that eating food made from corn was a special or even sacred experience.  These tortillas are to be served warm as bread, or fried to become the basis for tacos, tostados, or other dishes.  They can be frozen for up to six months.

Yield:  12 (6-inch) tortillas

2-1/2 cups masa from white, yellow or blue corn

1 teaspoon salt

About 1-1/4 cups hot water

1. In a medium-size bowl, combine masa and salt, and make a well in the center of the mixture. Mix in ½ cup of the water.  Continue adding water a little at a time, mixing well, until a firm dough is formed.  Finish mixing with your hands; this will give the best dough.  It should be firm and springy to the touch, not dry, crumbly, or sticky.

2. To test, roll a small ball of dough and flatten it between your hands. If cracks form, add more warm water; if it is too moist and sticks to your palms, add more masa.  For the best-quality tortillas, the dough should be easily handled.

3. Preheat a comal or well-seasoned skillet until it is very hot. Pull off one ball of dough at a time about the size of an egg.  Keep remaining dough covered with plastic wrap.  Roll each ball until round, then place it between sheets of waxed paper or plastic wrap.  Flatten in a tortilla press or with a rolling pin or the bottom of a cast-iron pan.  Trim the edges, if you wish, to get a round shape.

4. Place the tortillas, one at a time, on the hot ungreased surface and cook 1 or 2 minutes on each side, or until they have brown specks and become “dry” on the surface. Stack them as they cook, and wrap in a warm towel or napkin.