Casa de los Sabores Cooking School in Oaxaca extends the options for food lovers
Alvin Starkman MA, LL.B.
Internationally Oaxaca acclaimed chef Pilar Cabrera (NY Times, Bon Appetit) has expanded the list as a cooking school called the center of Oaxaca, Casa de los Sabores (Flavors of Home). Since June 2009, indigenous Zapotec Chef Mendoza Reyna joins the team of Pilar, which offers a new dimension to the already stellar selection of options available to gourmets intrigued, those with an interest in Mexican cuisine and chefs from around the world looking to add to their existing menus.
A Teotitlán Valley native, Reyna provides knowledge, skills and experience to the House of Flavors. She specializes in preparing dishes Zapotec.
Reyna has worked with chefs from the likes of Rick Bayless and Ricardo Muñoz. Consequently, his pedigree is impeccable, the combination of techniques culinary aspects of science, with lifelong experience in the kitchens of his mother and modest other family matriarchs of gourmet. And today, members of the Oaxaca Bed and Breakfast Association ( http://www.oaxacabedandbreakfast.org ) had the opportunity to learn for themselves.
Pilar invited his colleagues from the Association to attend their school of cooking, so that owners and managers of small hotels and bed & breakfast guest houses in Oaxaca would be able to experience for themselves what Reyna can be added to holiday visitors to the city and central valleys. And for four hours at the grill, chopped and full, and finally gave the fruits of our work in this demonstration.
As we prepare a full meal, we have focused on the preparation of three different types of Zapotec style tamales. The full menu consisted of:
1) Tamales yellow mole with chicken, wrapped in sheets of large stalk of corn;
2) The black mole tamales with chicken in banana leaf;
3) The black mole tamales with cheese, banana leaf;
4) black bean tamales, flavored with avocado leaves, wrapped in corn husks;
5) and dried tomatillo sauce Oaxaca Chile
6) Lettuce organic, locally grown tomato, avocado and chives, cilantro and Chile Poblano dressing;
7) Mango sorbet served with walnut cookies.
And, of course, once the preparation of the dishes above, and throughout Food, rounds were necessary "health" while drinking … Corona beer and the people of mezcal.
Rather than providing an opportunity for we learn about Reyna and his ability to teach and experience for ourselves the delicious flavor combinations and ingredients in the kitchen Zapotec, was one of those rare opportunities for members of the Oaxaca Bed & Breakfast Association of telling stories, laugh and enjoy a day out of the office.
Classes two traditional recipes from Oaxaca, Pilar, and Zapotec with Reyna kitchen can be booked by contacting Pillar through its website, http://www.casadelossabores.com .
About the Author
Alvin Starkman received his Masters in Social Anthropology in 1978. After teaching for a few years he attended Osgoode Hall Law School in Toronto, thereafter embarking upon a career as a litigator until 2004. Alvin now resides in Oaxaca, where he writes, leads small group tours to the villages, markets, ruins and other sites, is a consultant to film production companies, and operates Casa Machaya Oaxaca Bed & Breakfast. ( http://www.oaxacadream.com ) .
Alebrijes de Oaxaca. Talla en madera
