February 4, 2022
El Hidalguense: Homegrown Barbacoa
Mexico CityBarbacoa – pit-roasted lamb or goat – is a Mexico City weekend essential. Stands pop up all over the city on Saturdays and Sunday selling the soft-as-butter meat on a warm tortilla, topped with a sprinkling of cilantro and raw onion and one of the many smoky salsas that generally accompany this dish. Even more,…
February 5, 2020
Oaxaca: State of the Stomach 2020
Oaxaca | By María Ítaka
OaxacaEditor’s note: We are very happy to be able to add Oaxaca to the growing list of cities CB is covering. Our coverage of that city’s deep and fascinating culinary scene begins today, with our report on Oaxaca’s State of the Stomach. Every Sunday, a vendor named Domitila heads out from a village called Etla…
February 5, 2020
Earth, Corn & Fire: Tasting the Roots of Oaxacan Cuisine
Oaxaca | By Culinary Backstreets
OaxacaQuick bite: On this food tour in Oaxaca, we’ll get an edible crash course on the ingredients and techniques that are a bedrock of traditional Oaxacan cooking and meet some of the people in the kitchen protecting those traditions. We like to think of Oaxaca as the heartland of Mexican cooking. All those things that…