Tarde 10 en Oaxaca: Guisado de Filete de Rés


We visited the Liconsa Clinic to learn how their their fortified milk product is distributed to low income women and children.  Since they lack the technology to create milk powder,  this clinic receives powdered milk from Ireland, New Zealand, the US, and Spain, which they then reconstitute on site. The milk powder is heavily fortified so that those who have limited food budgets are able to receive the majority of their essential nutrients in 1 glass of milk.  Multiple comparative studies have found that children who drink this milk grow taller and stronger than impoverished children who don't.  


For lunch, Aurea made a delicious guisado de filete de rés (beef fillet stew) that was cooked in a tomato base with onion, garlic, red bell pepper, and chipotles.  The chipotles provided a kick and smokey background flavor.


Mango ataulfo eliminates the need for salad dressing because of its juicy nature and creamy texture, which goes very well with the bland but crunchy iceburg.

Plátanos machos fritos (fried plantains) are very common here.  I really like it when Aurea serves them on rice with a spicy stew because their natural sweetness is a welcome break from lots of spice.

An extraordinary flower out front of the Liconsa clinic.

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