Tarde 23: Sopa, Ensalada, y Flan

We started lunch with a delicious soup of consomé de pollo (homemade chicken broth), elote granado (corn kernels), calabacín (zucchini), y chayote.

Ivette was making us lunch and since it was so hot out today, we had a larger serving of salad and less rés deshebrada (shredded beef).  The avocado and fresh lime juice was the perfect finishing touch.

After finishing our main course, Ivette surprised us with a slice of flan because she loves to bake (though hates to cook).  She and Aurea make a good pair because Ivette likes doing household cleaning and Aurea loves to cook and hates to clean.

The brown is the burnt sugar base that provides a bitter flavor to offset the sweet custard.

 Flan con caramel

Our class took a trip to the nearby town San Antonino to see some of the Guelaguetza dances. The Guelaguetza is a 2 week-long festival specific to Oaxaca that happens at the end of July, and is a celebration of cultural variety and community.