#Oaxacan tamales are in banana leaves!!

[frances-baby-houseman]

This chicken tamale was incredible. And Alice shared it with me! She’s becoming such a fun an adventurous eater. We saw people at the street market walking around with tamales and I was like, I HAVE TO HAVE ONE! So we found them and I got a little hot sauce but only a tiny bit bc I wanted Alice to be able to enjoy it. And she ate probably half of the tamale and even tried the hot sauce! I wish I’d bought more to keep in the condo. They were incredible and like $1.75.

[olympusgenius]

Have you ever wondered how the exiles may influence in MC's mind everyday? I imagine is like a reality show mixing Big Brother, RuPaul's Drag Race and Inside Out, but there's not a final prize except the chance to see their beloved ones.

Imagine them entering to MC's mind like in RPDR...including introduction's phrase

Yoshitsune entering first faning himself like a little diva: "is hot here or it's just me? And where's Oniwaka? ONIWAKA!

Eurynome like a girlboss: "Babies...Mama has come to slay~!!

Susanoo looking serious but relaxed: "Ammy, Sis, no tea, no shade but...your wolf version is better!!

Shaytan descending in a godly light: "Halleloo! just to clarify...I'm an unapologetic bitch because Papa don't preach!"

Cthulu walking enveloped in a blanket: "I just want a comfy bed, IS THAT HARD TO ASK?!

Freyr coming armored: "SOOOOIE,PIGGY,PIGGY,PIGGY!!

Nuwa in a school uniform: "Onii-chan, can I tell you a little secret?...FUCK YOU, SISCON!!"

Quetzalcoatl enters with a food cart: "RICOS TAMALES OAXAQUEÑOS~! Y HAY CAMOTES~!"

*Translation: "tasty oaxacan tamales~! And sweet potato too! " tamal oaxaqueño is another version of tamal made in Oaxaca enveloped in banana leaves instead of corn husks, and camote is a local dessert and a slang for dick*

Tiamat comes in and sees her roomies taking off her sunglasses: "Now the basic bitches gather here?"

Varuna Kamadeva enters dancing Bollywood: "Varuna at day, Kamadeva at night...but you may call me...yours"

Lugh bringing beer and whiskey: "as my grandpappy used to say...LET'S START THIS PARTY!!"

Aynurakkur enters reading a manga: "uh~ is this the Comiket?" Goes out but comes back "just kidding!"

Veles writing a poem: "roses are red, violets are blue...those are the flowers at Perun's tomb"

Seth comes in looking angry with a lettuce in hand: "I clearly said...NO DRESSING IN MY SALAD!!" kicks lettuce to camera.

Kinmamon looking kawaii holding an umbrella: "I'm allergic to the Sun"

Heyoka comes in screaming leaving the rest confused until they coughs and takes out a pair of cheerleading pom poms : "1, 2, 3, 4, Wakan Tanka is not a Top, 5, 6, 7, 8, he'll never find a date!"

Asura comes in making JoJo Poses: Smokey! This is how a true JoJo Pose looks, WRYYYYYYYY!!"

Faust enters with tired bitch face: "you really think Wendesday Addams is cool? Bitch, please...that bastard copied my style"-looks at Shaytan and smiles -"hello, Lucifer"

Jamukha gets in covered in blood and holding a casserole: "OK, IT'S TIME FOR DINNER~!!"

Yurlungur/Rainbow Snake comes in twirling and looking fabulous: "🎵They see me rollin', they hate it🎶...well, serves them"

Ahriman enters counting the fabrics in their attire: " 1,2,3,....it wasn't supposed it was seven veils?"

At least for now until reveal the rest of exiles in game

[bhglivebetter]

Tamales Oaxaqueños Oaxacan-Style Tamales Recipe This authentic homemade tamales recipe stuffed with a spicy chicken filling with 2 types of chiles comes from the Mexican region Oaxaca. 11 ounces lard divided, 1 clove garlic minced, 1 ancho chile pepper - stems seeds and veins removed, 1 mulato chile pepper - stems seeds and veins removed, 3 fresh tomatillos husks removed, 36 banana leaves softened, 1 pound shredded cooked chicken, 9 cups masa harina, 1 pinch freshly ground black pepper or to taste, salt to taste, 1 pinch crushed dried oregano, 1 cup warm chicken broth divided

[roomchailimited]

Oaxaca’s Culinary and Cultural Delights: Mexico’s Southern Gem

Nestled in the foothills of the Sierra Madre, Oaxaca (pronounced wah-HAH-kah) is a vibrant city in southern Mexico that enchants visitors with its rich traditions, colonial architecture, and tantalizing cuisine. Known as the gastronomic heart of Mexico, Oaxaca also serves as a hub of indigenous culture and artistry. Whether you’re a foodie, history enthusiast, or art lover, this city offers something special for everyone.

Exploring Oaxaca’s Culinary Heritage

Oaxaca is often referred to as the “Land of the Seven Moles,” a nod to its diverse and flavorful sauces that define Oaxacan cuisine.

Traditional Markets

Visit Mercado Benito Juárez and Mercado 20 de Noviembre to experience authentic flavors. Sample freshly made tlayudas, tamales wrapped in banana leaves, and chapulines (crispy grasshoppers).

Don’t miss tasting hot chocolate made with hand-ground cacao and cinnamon—a cherished Oaxacan tradition.

Mole Magic

Try mole negro, a rich sauce made with over 30 ingredients, including chocolate, chilies, and spices. Pair it with chicken or enchiladas for a classic dish.

Join a local cooking class to learn the secrets of crafting these complex flavors.

Mezcal Tastings

Oaxaca is the birthplace of mezcal, a smoky spirit made from agave. Visit mezcalerías to sample varieties and learn about the artisanal production process.

Cultural Treasures in Oaxaca

Oaxaca is a UNESCO World Heritage Site, thanks to its well-preserved colonial architecture and vibrant cultural traditions.

Zócalo and Santo Domingo Church

The city’s main square, or Zócalo, is a lively hub surrounded by cafes and street performers.

Visit the stunning Templo de Santo Domingo de Guzmán, a baroque masterpiece with an attached museum showcasing Oaxaca’s history.

Textiles and Crafts

Explore local workshops in nearby villages like Teotitlán del Valle, known for handwoven rugs dyed with natural colors.

Browse artisan markets for pottery, alebrijes (colorful carved animals), and embroidered garments.

Day Trips from Oaxaca

The region surrounding Oaxaca City is equally rich in history and natural beauty.

Monte Albán

Discover the ancient Zapotec ruins of Monte Albán, perched on a hilltop with panoramic views of the valley.

Marvel at the impressive pyramids, ball courts, and intricate carvings that reveal the sophistication of this ancient civilization.

Hierve el Agua

A natural wonder resembling petrified waterfalls, Hierve el Agua is perfect for hiking and swimming in mineral-rich pools.

Mitla and Mezcal Villages

Explore the Mitla archaeological site, an ancient Mixtec ceremonial center known for its intricate geometric stonework.

Tour nearby mezcal-producing villages for a deeper dive into this iconic Oaxacan spirit.

Oaxaca’s Festivals and Traditions

Guelaguetza Festival

Held in July, this indigenous cultural festival showcases traditional dances, music, and costumes from Oaxaca’s diverse regions.

Day of the Dead (Día de los Muertos)

Experience the city’s vibrant celebrations in late October and early November, featuring ornate altars, marigold decorations, and lively parades.

Practical Travel Tips

When to Visit

October to April offers pleasant weather and coincides with major festivals.

What to Pack

Comfortable walking shoes, lightweight clothing, and a reusable water bottle.

Getting Around

The city is walkable, but taxis and colectivos (shared vans) are convenient for trips to surrounding areas.

Travel Assistance

To make the most of your Oaxacan adventure, consider consulting experienced travel agencies like Roomchai Limited, which can help plan personalized itineraries, including guided market tours, mezcal tastings, and visits to archaeological sites.

Conclusion

Oaxaca’s charm lies in its perfect blend of tradition and modernity. From its flavorful cuisine to its stunning ruins and vibrant festivals, this southern gem offers an unforgettable experience that will leave you yearning for more. So, pack your bags and let Oaxaca’s culinary and cultural delights captivate your senses.

[imagine-organization-xiii]

happy cinco de mayo, mod! what are the org members favorite traditional mexican foods?

same to you, darling! For those who don’t know, you can find the importance of May 5th and the Battle of Puebla here!

Find my resources here, here, and here. 

oOoOo

Xemnas - Pozole - according to anthropologists, this pre-hispanic soup was used as a part of ritual sacrifices. There are chicken, pork, and veggie versions readily available, but traditional pozole is made from hominy corn with plenty of herbs and spices, stewed for hours and topped with radish, onion, lettuce, lime, and chili.

Xigbar - Cochinita Pibil - traditionally, this involves roasting a whole suckling pig, though many stick to using the pork shoulder! Cochinita pibil involves marinating meat in acidic citrus juice, seasoning it with annatto seed, and roasting the meat while it is wrapped in banana peels. They are served in tortillas and are topped with red onion, lettuce, and lime.

Xaldin - Chilaquiles - a traditional breakfast dish that features fried corn tortillas cut into quarters and covered with green or red salsa, as well as scrambled or fried eggs, cream, and cheese, and usually served with refried beans.

Vexen - Menudo - is a traditional Mexican soup made from the stomach of a cow (tripe) in broth with a red chili pepper base. Hominy, lime, onions, and oregano are all used to season the sauce. Culturally, it is a dish prepared by the entire family and is used for social interactions, such as after wedding receptions.

Lexaeus - Chile Colorado - Colorado (’blushed’ or ‘red’) describes the sauce of this tender beef stew with a base of tomatoes, red chiles, veggies, herbs, and spices. It is usually served with tortillas and rice.

Zexion - Empanadas - pastry turnovers or meat pies filled with savory ingredients like beef, chicken, or pork (as well as onions, garlic, and peppers) and are either fried or baked! They are made in a variety of ways, and are a common street food since they can be eaten ‘on the go.’

Saix - Picadillo - a dish similar to hash, made with ground beef, tomatoes, raisins, olives, and a variety of other ingredients that vary by region. The name comes from the Spanish word picar, which means ‘to mince.’

Axel - Chiles en Nogada - traditionally made in September as a celebration of Mexican Independence Day. The dish consists of whole poblano peppers stuffed with picadillo - a mixture of pork, chopped fruit, and spices - smothered in a walnut cream sauce and sprinkled with pomegranate seeds.

Demyx - Tacos al Pastor - one of the most popular varieties of tacos, creating tacos al pastor means ‘in the style of the shepherd.’ Thin strips of pork are sliced off of a spit and placed on a corn tortilla with onions, coriander leaves, and pineapple.

Luxord - Mole Poblano - pronounced ‘mol-eh,’ mole is a rich sauce used in a variety of ways in Mexican cooking. Mole Poblano is a rusty red sauce typically served over turkey or chicken.

Marluxia - Cemita Milanese de Pollo - a generous portion of crispy fried chicken over a sesame seed bun, as well as generous amounts of shredded Oaxacan cheese, avocado, and escabeche de verdura (pickled veggies with a spicy heat from chiles in adobo.)

Larxene - Tamales - first developed for the Aztec, Mayan, and Inca tribes who needed foods to take with them into battle, tamales are small pockets of corn dough stuffed with a sweet or savory filling, wrapped in corn husks, then steamed.

Roxas - Eloté - a common street food in Mexico, eloté is corn on the cob that is traditionally boiled and served on a stick, covered in salt, chili powder, lime, butter, mayo, and sour cream.

Xion - Enchiladas - dating back to Mayan times when people in the Valley of Mexico would eat corn tortillas wrapped around small fish. Today, people use corn or flour tortillas, and fill the enchiladas with cheese, seafood, chicken, beef, veggies, or all of the above!

[oaxacankitchenmarkets]

Winter Cooking Classes! Oaxacan Secrets Instructor: Zaida Soriano oaxacankitchenmarkets@gmail.com www.oaxacankitchenmarkets.com One session • January 24 Wednesday • 6:30 pm – 9:00 pm Palo Alto HS Rm. 103 • $60 Diverse regional wonders. Zaida Soriano, owner of The Oaxacan Kitchen Markets, Inc. will help you master authentic tools and ingredients to make Corn Tortillas a Mano, Tostadas, Memelas, Molotes con Chorizo and Potatoes, salsas and guacamole, and Agua de Agua de Tamarindo. Please bring containers for leftovers. Gluten free! Oaxaca-Land of the Seven Moles Instructor: Zaida Soriano oaxacankitchenmarkets@gmail.com www.oaxacankitchenmarkets.com One session • February 21 Wednesday • 6:30 pm – 9:00 pm Palo Alto HS Rm. 103 • $60 Oaxaca is known as the Land of the Seven Moles because of the seven versions of mole sauce. Tonight we will learn two of these amazing sauces: Mole Amarillo and Mole Verde. We will also make Empanadas, quesadillas, rice and black beans, and refreshing Agua de Horchata! Please bring containers for leftovers. Gluten free! Tamale Party Instructor: Zaida Soriano oaxacankitchenmarkets@gmail.com www.oaxacankitchenmarkets.com One session • February 28 (NOTE THE DATE CHANGE) Wednesday • 6:30 pm – 9:00 pm Palo Alto HS Rm. 103 • $60 You will learn the special art of authentic tamale-making in this hands-on class. Master such tamales as: Vegan Tamale with Seasonal Vegetables, Chicken Mole Amarillo Tamales, and Vegetarian Black Bean and Mole Coloradito Tamales wrapped in banana leaves. We’ll also make Salsa de arbol and a refreshing drink Agua de Jamaica. Please bring containers for leftovers. Gluten free! Mole Negro Instructor: Zaida Soriano oaxacankitchenmarkets@gmail.com www.oaxacankitchenmarkets.com One session • March 21 Wednesday • 6:30 pm – 9:00 pm Palo Alto HS Rm. 103 • $60 The Oaxacan mole is a set of gastronomy moles from the state Oaxaca, Mexico. The mole is a type of sauce that combines chiles and spices, thickened with corn, and various meat dishes and vegetables are added. In this hands-on class, Chef Zaida will impart her culinary wisdom as she guides you through a delicious authentic and t

[mirnagarcia-blog1]

http://hilahcooking.com/

                                         #3-HILAH COOKING                                   “TAMALES DE RAJAS CON QUESO-POBLANO-CHEESE                                                     TAMALE RECIPE”

Like every single week, we are active once again and ready to learn and try some new recipes of our dear; Hilah.

As we have been talking, Hilah is a well-know “chef”, Youtuber and creator of several content in social media. One of the things that makes Hilah special, is the humongous variety of food that she works with on her channel and recipes. You can find things as simple as some rice to quite more elaborated recipes, such as typical dishes of certain countries, and that´s exactly the type of video we are about to comment about.

On Hilah´s video “Vegetarian tamales de rajas con queso”, she is trying to recreate one of Mexico´s most popular food; tamales. Mexican tamales are packets of corn dough with a savory or sweet filling and typically wrapped in corn husks or banana leaves. The packets are steamed and eaten, traditionally served with a mexican kind of drink with the name of atole.  As with most Mexican foods, each region of Mexico has it's own specialties. Specialty versions abound, but Hilah decided to focus on one of the favorites, as this tamal is one of the most popular when it comer to tastiness. 

In addition to this Mexican food, Hilah decided to make them vegetarian, this means that there is not going to be meat involved and that the ingredients that she will use, will be the most natural as possible. Also, Hilah added a portion of special salsa in order to go along with the corn dough.

Hilah is a quite practical girl, so she tries to explain everything in a way that everybody can understand, withouth mentioning that she rarely buy prepared product. She explains that you need to do everything from scratch, not only because things taste better, but because you actually lear how to cook things and how to give things your own touch.

The instructions for doing Tamales de raja con queso are the following: 

Begin soaking dried corn husks in hot water.

Get a large pot, put a penny in the bottom and a steamer basket or tray.

Mix masa harina with 2 cups of broth. Add more if necessary to get it fully dampened. Let sit 5-15 minutes.

Meanwhile, beat the butter, oil, and salt together on medium speed until smooth; about 3 minutes. Add 3 cups of dry masa a bit at a time until it’s incorporated. Add more broth if necessary. Beat until smooth and soft, about the appearance and texture of hummus. Test it by dropping a small spoonful into a glass of water. The ball should float when the masa has the right amount of air whipped into it. Cover and set aside while you roast the peppers. Place them under the broiler or over a gas stove until blistered all over. Transfer to a bowl and cover. Let cool. This steaming allows you to remove the skin better. Peel and cut them into strips.

Cut the cheese into strips.( pound Monterey Jack, Oaxacan, Asadero or Manchego cheese)

Add water to the large pot, just up to the bottom of the steamer rack. Layer soaked husks (can be the ugly ones) all over the bottom and up the sides. Turn the heat to low and put a lid on the pot.

Open a soaked husk, place the smoothest side up, pointy side closest to you. Spread a heaping tablespoon of masa over the center of the wide end of the husk. (see video for demo)

Spread a tablespoon of salsa over that, then a couple strips of poblano and cheese.

Fold the right side over, left side over, bottom up. Tie with a strip of husk if necessary.

When all tamales are made, place then in the pot. Cover and increase heat to medium. You should hear the penny jingling. If it stops, you need to add more hot water. Pour it in along the side of the pot, not on top of the the tamales.

Let them steam for 60-80 minutes, until firm. To check doneness, pull one out and let it cool a few minutes. If after that, it unwraps easily without sticking, the tamales are done!

Personal OPINION

It is astonishing that Hilah can carry out almost every single type of recipe, no matter where does it comes from or how easy or complicated they might seem, Hilah accepts the challenge!

As a Mexican, I felt quite satisfied watching Hilah cooking a dish of my own country quite well. Most of the time, people thing that making tamales is not a big deal, but they are all wrong, this isn´t as easy as it seem, they are not just dough. Actually, making the corn dough is one of the most “complicated” steps, because if it isn´t prepared well from the very beginning, you will have a sticky kind of tamal or even a flat one.

I like the fact that uploading this kind of videos, let people know new things about other countries gastronomy and tastes. For example, Hilah mentioned that she and hetr family eating tamales is a  Christmas Eve tradition in her family and in many Texas families. Hilah and her family habituate to had them with rice and refried beans, something that might seem not the way we eat tamales here in Mexico, but it´s okay, people get to know new cultures and later reinvent the way things are, creating new posibilities. That is what kitchen is about, to not just follor steps in order to achive something, but also to play and try things to addecuate them to personal tastes.

If you want to know more about Hilah´s trajectory, work and recipes, you can check her web page in which she upload recipes, information of her books and even a Podcast, or go check her Youtube channel for more recipes like this.

LINK TO HILAH´S PAGE:

http://hilahcooking.com/

LINK TO HILAH´S YOUTUBE CHANNEL:

https://www.youtube.com/channel/UCciOWSHoC_UFmInZBlVHSuA

                                                                                                          Mirna García