Oaxaca is such a culinary and culturally rich city and area. With our tour you will be able to participate in three hands on cooking classes as well as tour local markets--each known for culinary specialties plus tour the world famous Monte Alban. We also go to charming villages famous for different and beautiful pottery and another famed for the colorful and whimsical, brilliantly painted wood carvings.
We will also have delicious and very special dinners. The last night of our tour we will be treated to a very special chef's table of a multi-course dinner where one of Mexico's most famed chefs will be with us to explain each dish and wine pairing.
And of course, there will be plenty of free time to visit galleries, museums, shops and whatever appeals to you. This all inclusive tour includes everything but air fare. You will be picked up and taken back to the airport as well as being escorted to the various sites, classes and dinners.
Don't miss out! You can pay in three convenient payments and join us March 12 in Oaxaca. The tour is one week long until March 18.
This weekend, all of our red chile powders and crushed chiles are available with free shipping. So order before midnight January 20 to take advantage of this very special offer.
Here are two of my very favorite dishes from Oaxaca--
LEGUMBRES EN PIPIAN, OAXACA STYLE
(Vegetables in Oaxacan Pumpkin Seed Sauce)
Steamed vegetables, usually green ones are frequently served with Green Pipian Sauce, a delightfully spiced sauce thickened with ground, green pumpkin seeds. Sometimes the vegetables are cooked with epazote or avocado leaf to lend a slightly anise flavor or a small amount of ground anise can be used if desired when steaming the vegetables.
Yield: 6 servings
1 teaspoon salt
1 pound small green zucchini, thinly sliced or nopales, cut in thin strips
12 small red potatoes, halved and cooked until tender
2 cups fresh spinach or swiss chard
Pipian sauce, recipe follows
2 Tablespoons sesame seeds, toasted until lightly brown
Few sprigs fresh cilantro, optional
1. In a vegetable steamer or in a small amount of salted boiling water, add the zucchini or nopales and potatoes and cook until tender, about 6 to 10 minutes. Add spinach and steam another two minutes.
2. Then toss each vegetable in about a Tablespoon of pipian sauce, or enough to cover, and compose the vegetable dish by arranging each vegetable in a section or circle on the platter in an artistic arrangement and center with a bowl of pipian sauce. Serve with toasted sesame seed and cilantro garnish.
Yield: 4 1/2 cups (approximately)
1 teaspoon dried or 2 dried chipotle chiles
Water to cover
1/2 teaspoon cider vinegar
1 cup green pumpkin seeds or pipian
1/2 cup chopped fresh cilantro
1 cup sliced scallions, including the greens
1/2 cup cooked or canned tomatillos, drained and chopped, or salsa
2 cups chicken broth
1. For preparing the chipotles, if a microwave oven is available; combine chipotles, vinegar and water in a quart glass measuring cup. Cover and simmer on HIGH power 5 minutes. Or, combine the chipotle chiles, vinegar and water in a small saucepan and simmer 30 minutes, or until flesh and skin are soft. Set aside.
2. Toast the pumpkin seeds in a hot skillet until they start to brown, taking care not to let them burn.
3. Combine the chile, toasted seeds, cilantro, scallions, and tomatillos in a blender along with 2 cups of chicken broth and puree until smooth. Keeps well in the refrigerator for two weeks or three months frozen in a sealed container.
See the entire archive of Southwest Recipes and more suggestions for cooking with chiles.
Subtle and complex in flavor, this chicken is elegant enough to serve company. Don’t be
daunted by the long list of ingredients; the dish can be made in only about an hour. It’s absolutely
wonderful in warmed fresh corn tortillas with at topping of guacamole and sour cream; you
might also serve it over rice or with a side dish of stewed beans.
Yield: 6 servings
1 (3 lb) broiler-fryer chicken, cut for frying or chicken breast or thighs
About 3 cups chicken broth
2 Tablespoons juice from pickled jalapeno chiles
1 cup ground almonds
1 large onion, quartered
6 to 8 leaves dark green lettuce (romaine, leaf lettuce or outer leaves of iceberg lettuce)
1/2 cup fresh cilantro leaves
1 cup flat-leaf parsley springs
1 large clove garlic
6 fresh or pickled jalapeno chiles, stemmed
1/3 cup virgin olive oil
Salt to taste, if desired
12 corn tortillas, warmed, or 3 to 4 cups hot cooked rice
Guacamole, if desired
2 cups sour cream, if desired
- Place chicken in a single layer in a large pot. Pour in broth and jalapeno juice. Bring to a boil, then reduce heat, cover and simmer 35 to 45 minutes or until tender. Cool in cooking broth. Lift chicken from broth (reserve broth); discard skin and bones and tear meat in chunks.
- If you need to grind the almonds, grind them in a blender, using a pulsing action. Then preheat the olive oil in a large, deep skillet. When oil is hot, add the ground almonds and sauté until lightly tanned, about 3 to 5 minutes. Set aside.
- Then, to prepare the sauce, in a food processor or blender, add a cup of the reserved broth, then process onion, lettuce, cilantro, parsley, garlic, and jalapenos until quite smooth. Add additional chicken broth, a few tablespoons at a time, until mixture has the consistency of whipping cream. Set aside.
- Add pureed sauce to the toasted almonds and heat and cook until the sauce is somewhat thickened. Taste and adjust flavors. Then add the chicken and simmer together 10 to 15 minutes or until flavors are blended and sauce is hot.
- Serve in warmed tortillas or over rice, topped with guacamole and sour cream, if desired.
Note: For a slightly lower fat and calorie version, reduce the olive oil to 2 Tablespoon and thealmonds to 2/3 cup – any less really affects the flavor and texture.