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Time for Oaxaca Plannning

By Jane Butel  March 7, 2024

Beautiful food, beautiful architecture, beautiful flowers and beautiful people and on and on..... Be sure to sign on for our great trip to Oaxaca, now a UNESCO world site.  The trip is set for June 11 - June 17, 2024.

I will guide you to the highlights of this wonderful culture, valued from time immemorial.  Long before the Romans, the ancients developed Monte Alban, one of the Ancient wonders of the world, complete with aqueducts and medical teaching.  Also amazing geometric light control.  We  will have a guided tour.

We will participate in three very different cooking classes where we will explore dishes from their famous culinary culture.  You will not only learn how to create their specialties, but also the hints and tips for perfection.

And--I always advise you to plan on bringing an extra suitcase for the treasures you are sure to want to take home.  From natural dyed wool rugs and hangings, to jewelry, to art objects, pottery and more.

We will have no more than 15 on the tour and will be escorted in our own air conditioned coach by delightful English speaking drivers to the villages, classes and famous sites.

Oaxaca is known for its generous use of bright colors in their painted art objects, weaving, and pottery. 

We will have a group welcome and farewell grand dinner at restaurants famous for their local specialties. 

Plus, you will have ample time for your own exploration of the local delights and shopping.

Plus, feel free to call (505-243-2622) or email (jane.butels@gmail.com) me with any questions or concerns.  I have loved Oaxaca since my very first visit as a child, visiting my Aunt and Uncle who lived there and loved Oaxaca.

You may register online with payments or get a discount for full payment by clicking here. 

Here's a couple of favorite Oxacan recipes--


These  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.


  1. Prepare refried beans by melting 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.   Heat  the meat and cook together.  Taste and add salt if desired.


  1. To create the Memelitas, add a thick layer of the refried beans, top with a few spoonfuls of the  meat, then sprinkle with the cabbage or lettuce, cheese and garnish with crema.  Serve with Salsa on the side.


(Three Milk Cake)

This very popular cake has many versions. No one is exactly sure about the origin. It can be served many ways, with whipped cream and fresh fruit or a meringue. 


1-1/2 cups all-purpose flour

1 teaspoon baking power

1/2 cup unsalted butter

1-1/2 cups white sugar (divided)

5 eggs

1-1/2 teaspoons vanilla extract (divided)

1 cup milk

1/2 of a 14-ounce can sweetened condensed milk

1/2 of a 12-ounce can evaporated milk

1/3 cup coconut liqueur, Frangelico, Brandy or Chambord or Oaxacan coconut            flavored mescal (my favorite)

1-1/2 cups heavy (whipping) cream

Fresh strawberries, raspberries or other berries

1. Preheat oven to 350° F degrees. Grease and flour a 2-inch-deep round baking pan.

2. Sift flour and baking powder together and set aside. Cream the butter very thoroughly, until fluffy, then add 1 cup of the sugar and beat until light and fluffy using medium to high speed of electric mixer. Add the eggs and 1/2 teaspoon of the vanilla. Beat well using high speed of mixer. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended on lowest speed of mixer. Pour batter into prepared pan. Bang cake batter in pan against the counter to remove bubbles in batter. Bake for 30 minutes, or until firm when pressed.

3. When cake has finished baking, cool 15 minutes then remove from pan. Let cool completely. When cake is cooled, cut in half horizontally with a long bladed knife.

4. Combine the milk, evaporated milk and condensed milk with the coconut liqueur, Frangelico, Brandy or Chambord in a large mixing bowl or blender and blend well.

5. Lift the top half of the cake off and set aside. Place the bottom half of the cake on a large serving dish with a rim. Pierce it several times, then slowly pour enough of the milk mixture onto the bottom half of the cake until well saturated. Replace the top half of the cake onto the bottom half, pierce it and carefully pour the remainder of the milk mixture over the top. Pour slowly so that the milk mixture has time to soak into the cake.

6. Soak and chill the cake for at least 2 hours (preferably overnight) in refrigerator. Using a whisk or an electric mixer on medium-high speed of electric mixer; whip the cream until foamy, then gradually add ½ cup of sugar and the remaining 1 teaspoon of vanilla and beat on highest speed until stiff. Frost the top and sides of the cake. Garnish with fresh fruit.

Note: A 3 egg white meringue could be substituted for the whipped cream. Reduce sugar to 1/4 cup.




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