Tlayuda, a signature Oaxacan antojito!

Tlayuda is a signature Oaxacan antojito (snacks made of corn dough).  Tlayuda (or clayuda) is a large well-cooked tortilla spread with asiento, black bean paste, quesillo, sliced avocados, shredded lettuce or cabbage, tomato and decorated with a beautiful big radish and then toasted on a comal or grill.  Asiento is the small pieces rendered pork that have settled in the bottom of the pot after cooking chicharron (pork rind double fried until crisp).  Quesillo is Oaxacan string cheese.   It is a long ribbon of cheese that is wrapped into a ball.

I was at the Friday market in Ocotlan which is about a 45 minute drive from Oaxaca City.  I just could not resist ordering a Tlayuda with the works from these two ladies. Their table was filled with tempting food but the Tlayuda was what I was after.  It hit the spot.

At one of the entries of the market, women were lined up with bags filled with Tlayudas.  A much finer ground corn meal is used in making the Tlayudas than what we find in our corn tortillas.

A stack of the Tlayudas for sell in the Benito Juarez market right in the heart of the historic center of Oaxaca City.

At one of my favorite restaurants in Oaxaca, Origen on Calle Hidalgo 820.  Before ordering, our waiter brought was a basket of beautiful Tlayudas along with a spicey, creamy pepper spread.  Tlayudas certainly are addictive!

Happy Halloween !

When Len and I were in Rome at the Hotel de Russie just off the Piazza de Popolo, the lobby had the most wonderful carved pumpkin display.  Don't you just love his hair and his funny mouth?

A very clever arrangement.

Great eyes!

Happy Halloween!

Dia de Los Muertos

In the August/September 2013 issue of AFAR Magazine, there was this photo of a costumed girl in Oaxaca, Mexico carrying the traditional marigolds during a Dia de los Muertos children's parade that I thought was just spectacular.  I just had to share.
Next year, expect to see my photos!

An Oxacan Adventure !

I spent a magical week in Oaxaca with a great group of people.  My "Oaxacan Adventure" is just some of my favorite images from the city and the surrounding areas.  Enjoy.

 
 
 

    An Oaxacan Adventure by
    |
    Make Your Own Book
 

 

Twenty-five years ago Len and I were married on October 15, 1988.  I made a photo book for him which includes some of our favorite memories.  Love you Len!  Here's to another  twenty-five years and many more.

Untitled by Robin | Make Your Own Book

La Comida, a new Mexican Restaurant in Denver

The Source, at 3350  Brighton Boulevard in Denver recently opened in the RiNo (River North) district.  The building was formerly a 19th century foundry that has been converted into a space featuring two restaurants and smaller store fronts selling artisan products - meats, cheeses, breads and pastries, wine and other spirits, coffee, imported gourmet items and local produce.

 

My husband and I tried the upscale taqueria, Comida (meaning mid-day meal in Spanish).  The menu features small plates representing street food found around Mexico.  The spaces are divided by using aluminium 2 x 4's and creating an industrial feel.  It really work well in that it defines the space but also allows one could see beyond the restaurant into the public areas and other store fronts.  Weather permitting, the front windows are large glass and metal garage doors that can be opened.

I tried the Agua de Jamaica Margarita.  A combination of agua de Jamaica (fresh hibiscus water), tequila, agave, orange, lemon and lime.  It was refreshing but a bit too much ice and not enough drink.

The guacamole was very tasty with a bit a heat served with some perfectly freshly fried corn tortillas.  An aficionado of guacamole, I found the lime juice a tad over powering.

Your order is served family style.  The open face tacos above were Stellas Pork Carnitas (slow cooked pork shoulder with smoked Gouda and sweet potato mash - I had them hold the pineapple habanero salsa - not a fan of pineapple) and Camarones a la Diablo (spicy shrimp over jalapeno grits with pico de gallo salsa, avocado, lime, house crema and cotija).
The Griddled Tacos on the top of the plate were two Bacon and Jalapeno, a Stella Pork Carnita and a Roasted Chicken.  The pork Carnita, Camarones and Bacon were the most flavorful.

Len had one last small plate, the Chorizo and Onion Gordita.  A delicious combination of chorizo and red onion escabeche with roasted garlic mash and salsa verde.  The chorizo was perfectly seasoned and not greasy at all.
The service was fast and it is only minutes from downtown.  Next time I plan on trying one of their quesadillas and the Raja Gordita. 
Buen Provecho!

La Comida
#303-296-2747
Open daily - 11am - 10pm.

Tunas and I am not talking about fish!

Since I have been on a roll lately about figs, I thought I would feature Tunas!

The tuna is the small pear shaped fruit which grow on the ends of the paddles (nopales) of the Prickly Pear cactus.  The Spanish invaders called them "Figs of Indies".  They grow in a variety of colors from bright red, pink, magenta to limey-yellow.  They are found through out Mexico, especially in Jalisco and the central states.  The small acorn shaped red Tuna found in Oaxaca is used to make tuna nieve (cactus fruit sorbet or ice).
One day I was in Europa, a narrow and long store in San Miguel de Allende that sells liquor, wine and gourmet food items.  There were two young, pretty gals wearing sashes over their short dresses that read "Liquor de Tuna" and they were handing out samples.  I had to laugh at many of the gringos that curled up their nose of the thought of drinking tuna (fish) liquor!
Ah, viva Mexico.

A street vendor in San Miguel de Allende unloading his tunas for sale.

Several tunas are sweet and can be eaten in many different forms:  simply peeled and eaten seeds and all. A refreshing drink is made called Agua fresca de tuna. There are so many different ways to prepare the tunas and each region has their own special recipe.  Colonche is a beverage made from fermented tunas.  In the state Michoacan, the tunas are skinned and seeds removed before being added raw to a mole de olla.  The skin and seeds are removed for a table salsa and for a desert in Hidalgo.  In San Luis Potosi, the tunas are used as a relish in salads and in broths and moles in Queretaro.

The tunas can be boiled down to make a dense fruit butter called queso de tuna (prickly pear cheese) and cooked to make a taffy like candy called melcocha.  The tuna agria, also known as xoconostle, is acid and somewhat sour is used to lend tartness in some stewed dishes.
If you remember my post on Caramelized Fig Ice Cream (October 18, 2013), you can make the same sauce by substituting the figs with the tunas.
Take care in skinning the tunas, their thorns are as treacherous as the cactus pads.  Cut off both ends and then cut the skin off like would would with an orange.  Cut them into quarters and remove the seeds.  Add them to the caramelized sugar mixture and cook for 15 minutes, stirring often until cooked through.  The tunas will remain crisp-tender.  They will keep for about a week in the syrup.
Serve over vanilla ice cream.  Take note, the flavors are intense so use sparingly.  
 
Buen Provecho!

FYI - The tunas are available in U.S. grocery stores.