My culture class took a field trip to the Jardín Etnobotánico de Oaxaca, designed by famous artist, Francisco Toledo. To create this beautiful oasis, plants were brought in from all over Oaxaca to represent the botanical diversity of this state. During the garden's formation, archaeologists uncovered structures dating back to the time of Santo Domingo's construction (Oaxaca's central church). One of these structures was a bathing and washing pit located by a soapberry tree.
After this field trip, I came home to a delicious lunch of mole de olla, a creation of Aurea's. It had chile pasilla mexicano, which provided the base with a slightly smokey flavor.
Ejotes, chayote, y papas criollos al vapor (steamed).
As always, this mole was a labor of love.
Aurea blended tomate verdes (unripe tomatoes) with her other mole ingredients and also added some cumin. This was one of my favorite dishes she prepared during my stay in Oaxaca.
These platanos machos fritos (fried plantains) with a squeeze of lime were a delicious naturally sweet end to the meal.
Lovely! Gracias! - Monet
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