Today we are going to learn how to cook Mexican food.
We are in Teotitlan which is about half an hour outside of Oaxaca and we are with Reyna
Mendoza at her cooking school El Sabor Zapoteco and we are going to visit the market and get
cooking.
Fresh double cream Oaxacan string cheese.
Done at the market, we've picked up some ingredients for a soup, a mole, a dessert and I think
there was a cactus dish in there somewhere.
We're actually in Teotitlan which is a Zapotec little town outside of Oaxaca.
The Zapotec people are the largest indigenous group in Oaxaca so we are cooking Zapotecan
food today.
So excited!
So you always start with dessert before your main meal so we had hot chocolate and the
traditional way is to make the hot chocolate with water and we had some Mexican sweet breads
which we dipped into the hot chocolate, it was delicious.
Time to cook!
At the moment there's lots of prep going on, so there's prep for dessert, we've been prepping
the herbs, we're about to prep the corn, so interesting all of this.
And this beautiful wood stove in the middle of the room where we can roast the corn.
We've got our corn dessert here our postre and we were able to decorate our own puddings
with cochineal, I think I did a pretty good job.
Art work complete, let the prep continue.
I'm just grinding the corn but I don't really think I have the knack for it, as there are
still huge bits in here.
It's getting smaller.
Beyond learning to cook, look where we're learning to cook, it's just beautiful, these
grounds, it just feels really authentic here.
It's really, really nice.
Most of the prep and cooking is done we have got a sageza which is like a mole, Oaxaca
is known for having 7 famous moles but Reyna says in fact there's like a hundred, so this
is just a type of mole that we're having.
We're also having a soup and it's got lots of herbs and squash blossom and chicken in
it, or chicken stock and then we're having some nopales or cactus in a chilli sauce with
fresh cheese sprinkled on top and then we have our gorgeous desserts to finish and I
did spot some mezcal as well.
Looking very fetching in this pinny.
Beautiful.
They do these great mini beers here in Mexico and we just learnt it's so they don't get
warm because you drink them really quick.
It's 210 mls so I look like a giant.
It's so cute.
Mexico's crazy we've just arrived back in Oaxaca to this!
It's Gueleguetza which is a celebration of Oaxaca's indigenous cultures.
We've had a great day trying all that awesome indigenous food, it's perfect, so fitting.
We'll put details below of where we were today.
Thank you so much El Sabor Zapoteco we had a fabulous time.
Thank you for watching. We hope we've inspired you to eat and explore like a traveler, not
a tourist.
Adios!