Tarde 6 en Oaxaca: Salsa y Tostada


Aurea made an extremely spicy salsa by first dry toasting chiles de arbol and garlic, which she then blended with cooked tomatillos, salt, and a splash of water.


The licuadora (blender) is an indispensable machine and most kitchens have at least two. One is usually reserved for spicy concoctions and the other for fruit.


Ataulfo mango, shredded jicama & carrot, and lettuce.  Dressing was available, but I found the mangos were so buttery and juicy that the served as a natural dressing substitute.


Sides: Lime-marinated onions with habenero chiles, carrots and chayote squash al vapor (steamed), and chepiche. Chepiche is an herb commonly used on top of tacos or tostadas and tastes a little like cilantro, but grassier.


Delicious tomato-garlic-onion based soup with chickpeas and nopal (cactus).


Tostada with salchicha Oaxaceña, quesillo, avocado, tomatoes, and chepiche, chapulines (mini grasshoppers fried with garlic & salt) and the spicy salsa rojo.  This tostada was so refreshing and paired very well with our chilled cerveza— one of my favorite lunches.  I just love the crujiente (crunch) component of tostadas.

This type of tortilla is called a tostada, hence the whole entrée is a tostada.  Salchicha Oaxacéna is pre-cooked and not as aggressively spiced as chorizo.

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