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Latest oaxaca Stories

Neighborhood by Neighborhood, Bite by Bite

Building Blocks: Quesillo, Oaxaca’s Dairy Queen

Oaxaca |
By María Ítaka
Oaxaca -- The line between legend and actual history is often blurred by time, particularly when it comes to the origins of beloved foods. Such is the case of Oaxaca’s most popular cheese, quesillo, a type of string cheese that’s a member of the pasta filata (“spun paste” in Italian) family, similar to mozzarella. Read more
Oaxaca -- The line between legend and actual history is often blurred by time, particularly when it comes to the origins of beloved foods. Such is the case of Oaxaca’s most popular cheese, quesillo, a type of string cheese that’s a member of the pasta filata (“spun paste” in Italian) family, similar to mozzarella.

The most widespread origin story is that in 1885, Leobarda Castellanos, a 14-year-old girl in charge of preparing the cheese at her family’s business, got distracted and let the milk coagulate past the exact point for making cheese. To avoid being punished, she tipped hot water over the milk, accidentally creating a gummy product that unexpectedly became very popular among the clients of the Castellanos family in the Oaxacan village of Reyes Etla, the official birthplace of quesillo. Read more
June 24, 2020

Ancestral: Weekend Cravings

Oaxaca |
By María Ítaka
Oaxaca Amidst the uncertainty and turmoil caused by the coronavirus crisis, it’s easy for the days to blend together. Yet for many Oaxacans, the weekends are still distinct, mainly because of the pleasurable fin de semana (weekend) meals that allow family and friends to gather, reset and reenergize for the coming week. Read more
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