After arriving in Oaxaca, my host mámá Aurea made me a breakfast of huevos fritos con salsa.
This salsa was made with tomato, ajo y chile habenero asado (tomato, garlic, and chili dry roasted in a skillet). These were ground in a 40 year old mortero de piedra (stone mortar) with a little salt and water added afterwards.
It's typical to eat tortillas de maize tostado (corn tortillas toasted over direct flame) with eggs. To make the huevos friotos, Aurea heated up oil until it was very hot, added the eggs and let them puff up like nubes (clouds). Instead of topping the skillet with a lid to finish cooking the tops, she spooned hot oil over the eggs, and removed them from heat soon after for yemas tiernas (runny yolks).
Fruit served with breakfast was papaya, which is in season along with pineapple, mango, bananas, and guavas. The papaya was perfectly ripe and such a vibrant orange.
Quesillo is the special cheese of Oaxaca, with a texture similar to mozzarella string cheese and a Monterey Jack flavor. I liked the combination of the rubbery quesillo, crispy tortilla, and moist salsa mixed with some egg. Delicioso!
el comedor
This is the dining room where we eat all our meals.
Ivonne, Alex (8 years old), Aurea
Aurea's daughter Ivonne lives with her husband Hugo on the second floor with their son Alex. Aurea loves to cook and Alex likes to help.
Comments
Post a Comment