La Casa De Los Sabores Cooking School in Oaxaca, Mexico
Free Online Articles Directory
Why Submit Articles?
Top Authors
Top Articles
FAQ
AB Answers
0 && $.browser.msie ) {
var ie_version = parseInt($.browser.version);
if(ie_version Hello Guest
Login
Register
Hello
My Home
Sign Out
Email
Password
Remember me?
Lost Password?
Home Page > Travel > Exotic Locations > La Casa De Los Sabores Cooking School in Oaxaca, Mexico
La Casa De Los Sabores Cooking School in Oaxaca, Mexico
Posted: Jun 08, 2008 | Views: 277
|
]]>
La Casa De Los Sabores Cooking School in Oaxaca, Mexico
By: Alvin Starkman
About the Author
Alvin Starkman received his Masters in Social Anthropology in 1978. After teaching for a few years he attended Osgoode Hall Law School in Toronto, thereafter embarking upon a career as a litigator until 2004. Alvin now resides in Oaxaca, where he writes, leads small group tours to the villages, markets, ruins and other sites, is a consultant to film production companies, and operates Casa Machaya Oaxaca Bed & Breakfast. ( http://www.oaxacadream.com ) .
(ArticlesBase SC #442553)
Article Source: http://www.articlesbase.com/ – La Casa De Los Sabores Cooking School in Oaxaca, Mexico
If visitors to Oaxacan cooking school La Casa de los Sabores came away with nothing more than great recipes and a gastronomic meal rich in unique herb- and spice-accented flavor combinations that are the hallmark of Oaxacan cuisine, they would leave fully satisfied. But a visit with owner and chef extraordinaire Pilar Cabrera also inspires and sates travelers with a sensual day-long immersion into sights, sounds, smells and, yes, tastes and time-tested recipes of southern Mexico.
As always, a recent culinary odyssey with Pili, as she is known, began at La Casa de los Sabores first thing in the morning – at 9:30 a.m. Over the next few hours, she introduced me and the others in the class to the wisdom and experience of her great matriarchal culinary tradition. Pili learned the basics and the subtleties, including the mysteries of the famed seven moles, from her grandmother, who learned from her grandmother before her. She is a Oaxaca-born master of southern Mexico cookery as well as international epicurean trends, capable of sharing the secrets of preparing the most multifarious meal with novice and expert alike – in English and in Spanish.
Our day began with Pili’s informal talk about the menu and the foods she was going to introduce us to in one of Oaxaca’s colorful markets. The extra attention to the key ingredients of Oaxacan cuisine kept us spellbound. “What we will achieve today with the chilis,” she told us, “is hot and tropical … with the Chile de agua, you will see we use it not only for flavor but color as well, and I will teach you how we keep this beautiful, brilliant green.”
Once prepared with this knowledge, we all embarked on a shopping trip to the well-known marketplace, Mercado de La Merced, armed with multihued bolsas – market bags – to carry the compras – purchases. Pili had readied a partial shopping list, but, she advised us, she always adds “surprises,” such as fresh foodstuffs which peasant women from the mountains sometimes bring down.
“When you have a chance to find something real special or unusual, you buy and incorporate into the comida,” she explained. “Today, for instance, we look for mushrooms, because they grow so beautifully in the rainy season. Also, we will see what kind of fresh fruit we can use for the dessert.”
Her insights into the unique stores and small factories enriched the short walk to the market. A rich bouquet drew us into a mill that was making chocolate from scratch. As Pilar told us about the ingredients – cacao, cinnamon, almonds and sugar – the owner welcomed us with, “do you want to taste?”
The lesson began in earnest when Pilar began methodically searching through the indoor and outdoor portions of the marketplace and exchanging pesos for its plethora of fresh produce.
“Look at that lady sitting there, what she has in those bowls,” she said. “She just brought those raspberries and blackberries from the Sierra Juarez. We can use them for the dessert. Notice how fresh and beautiful. The mushrooms beside them, see the size, how big and the bright orange color … this is the time of year, but not for our recipe today … Over here, we don’t buy the big green tomatillos. I prefer the little ones grown locally because they are not acidy like the others, and they have much more flavor, perfect for the salsa we are preparing today.”
She encouraged us to smell the herbs as she explained their use in particular Oaxacan dishes. “Today we use this hierba santa for the mole,” she said as she was examining samples of the fragrant leaf until she’d found the best and freshest for storage in one of our bolsas. “But we also use it to wrap fish and make tamales.”
Lynet who had been in Puerto Escondido on the Oaxacan coast for six months, expressed the wish of many as she lamented, “I wish I’d been in this class at the beginning of our trip.”
Our enthusiasm and our appetites grew once we returned to Doña Pili’s well-equipped, spacious kitchen. Its wide counters, food preparation island and eight-burner gas stove opening onto the lush courtyard dining area made this cocina into an ideal classroom.
While we were reviewing printed recipe sheets for the dishes we were about to prepare, she displayed our purchases in baskets filled with the components of each recipe to help us learn why we bought what. Then we spent the next two hours preparing a sumptuous four-course meal.
Mary, her sous-chef, did preparatory work such as halving limes, slicing chilies and preparing chicken stock and poultry for the mole, freeing Pili to teach us the rituals and secrets of Oaxacan culinary seduction. Sparks from Pilar’s hearth of experience ignited even the most learned in the class as she pointed, touched, and passed around each item we purchased, telling us how it would be incorporated into the meal.
Once the actual cooking began, she put her bilingualism to good use, giving instructions and asking questions in one language, then repeating it in the other, as required by some of her visitors. “Necesito otro ayudante para quesillo, I need another helper for the cheese.” Pilar might as well be a Maestra de Español, a Spanish teacher to boot.
Everyone learned each task and participated in the preparation of virtually all menu items. And as the group peeled, diced and sautéd, Pili’s gems of information flowed on.
We learned much more than how to achieve flavor. Pilar taught us techniques on how to attain desired tones and textures: “A lot of people ask me about cleaning mushrooms,” she said at one point, demonstrating the correct technique. “Now watch to see how we clean and seed this kind of chili,” she pointed out while preparing chile guajillo for the mole. “Once we start cooking these chile de agua, we need to remember to always check them and turn them constantly.”
“Look for the hot part of the comal … now this is when you know when to turn it over,” she said while demonstrating the art and science of making tortillas.
Every once in a while a new recipe rolled off the tip of her tongue as we worked … other dishes we could prepare with this particular mole; different fillings for the quesadillas such as potato, chorizo or huitlacoche, the exotic corn mold … the texture we would want for the corn masa if we were making tamales rather than tortillas.
Soon, aprons removed, we were ready to feast. But first – “now before we sit down, remember in the market I told you there were two types of gusano worm? Here they are, so who wants to try?” she asked. “Now know about mezcal. Taste this one Alvin brought, and tell us how it seems to you. Here’s another kind. What do you think is different about this one?”
We sat down at a table exquisitely set with local hand-made linens, dishes and stemware. Bottles of Mexican and Chilean red wine were already breathing. The fine music of Oaxacan songstress Lila Downs serenaded us in the background.
Pilar reminded us that her grandmother and other relatives usually prepare their comidas with meat and all vegetables mixed together in the mole, a plate of rice on the side, and a bowl of broth. But our meal, like all the recipes she prepares with visitors at La Casa de los Sabores, would be her modern take on all the elements and flavor combinations of the best that contemporary Oaxacan cookery has to offer.
It was a celebration of every ingredient. We began with wild mushroom, onion, tomato, chili and cheese stuffing in the quesadillas de champiñones (mushroom quesadillas), complemented perfectly by smoky salsa verde asada (green sauce from the grill) served in its molcajete. Then it was time to calm our palates with bright yellow crema de flor de calabaza (cream of squash blossom soup), garnished with a drizzle of real cream, toasted calabaza seeds and indeed fresh squash blossoms. The main course or plato fuerte was mole amarillo – tender slices of chicken breast atop a sea of aromatic deep saffron-colored mole, accompanied by a medley of crunchy-fresh steamed vegetables. To conclude, arroz con leche (rice pudding), speared with a length of wild vanilla bean and crowned with berries that had been picked only the day before.
I left convinced that the grandest chefs at the most trendy Manhattan beaneries would be hard-pressed to compete with this petite Oaxaqueña’s ability to marry the region’s complex cooking with post-modern attention to color, texture and flare. For Pilar Cabrera, it comes naturally. For the rest of us, it comes with a visit to her home.
La Casa de los Sabores Cooking School is located at Libres 205, in downtown Oaxaca. Maximum class size is 8, with private lessons available upon request. You can register for Pilar’s classes by calling (951) 516-5704 or e-mailing her at: bbsabores@prodigy.net.mx
Retrieved from “http://www.articlesbase.com/exotic-locations-articles/la-casa-de-los-sabores-cooking-school-in-oaxaca-mexico-442553.html”
(ArticlesBase SC #442553)
Alvin Starkman -
About the Author:
Alvin Starkman received his Masters in Social Anthropology in 1978. After teaching for a few years he attended Osgoode Hall Law School in Toronto, thereafter embarking upon a career as a litigator until 2004. Alvin now resides in Oaxaca, where he writes, leads small group tours to the villages, markets, ruins and other sites, is a consultant to film production companies, and operates Casa Machaya Oaxaca Bed & Breakfast. ( http://www.oaxacadream.com ) .
]]>
Rate this Article
vote(s)
0 vote(s)
Feedback
RSS
Print
Email
Re-Publish
Article Tags:
oaxaca, bed, breakfast, oaxaca bed and breakfast, accommodations, lodging, inn, hotel, hotels, oaxaca hotel, oaxaca mexico hotels, downtown, cooking, school, lessons, oaxaca bed breakfast, mole, chapulines, mitla, children, seniors, vacation oaxaca
Latest Exotic Locations Articles
More from Alvin Starkman
How to Make a Grilled Sandwich with a Hotel Room Iron
Learn how to make a Grilled Sandwich with a Hotel Room Iron, as shown in this video by Chef John of Foodwishes. (04:17)
Dan Hernandez on cooking Rock Cod – Baja style
Learn how to cook rock cod from Dan Hernandez at the Rosarito Beach Hotel and resort in Baja, Mexico. (04:06)
Learn about travel Tips to Oaxaca Mexico in this Baby-Boomer traveling video by Seasoned Traveler. (02:20)
Travel to the ancient Oaxaca Sites of Mexico in this Baby-Boomer traveling video by Seasoned Traveler. (08:59)
A walk in the mountains of Mendoza has plenty of alternatives to build your own quiet or exciting adventure, whether for couples, families or friends. Rafting, kayaking, hydrospeed for thrill seekers and the rides combined for relaxation, contemplation and an encounter with nature, only a few hours away from Mendoza’s Hotels.
By:
Alexander Lekkerl
Travel>
Exotic Locationsl
Dec 02, 2010
Kerala an Attractive Tourist Destination in India
A Kerala tour is a popular tourist tour as the state of Kerala is the state that is famously known as gods own country.
By:
sadafl
Travel>
Exotic Locationsl
Dec 02, 2010
Enjoy Delightful Holiday in Kerala with Kerala Tour Package
Kerala has some of the finest tourism attractions that include the famous hill stations of Munnar, breathtakingly beautiful backwaters of Kumarakom and Alleppey, serene and magnetizing beaches and on top the exotic wildlife parks and sanctuaries.
By:
Mohd Hasanl
Travel>
Exotic Locationsl
Dec 02, 2010
Nepal – A Destination for Trekkers and Adventure Seekers
Nepal is land of mountains. It holds eighth of the fourteen highest mountain peaks of the world. Nepal is the home of many mountains and therefore, a perfect trekking spot in the world.
By:
Michael Hussyl
Travel>
Exotic Locationsl
Dec 02, 2010
Experiencing the Lure and Lore of South India Tours
The geography of India is divided into four regions – the north, south, west and the east of the country.
By:
sara andresanl
Travel>
Exotic Locationsl
Dec 02, 2010
Impressions of North Korea: A Chinese Tourist’s Photo Diary
This is a three-part North Korea trip diary with wonderfully detailed photos and accounts. The post was originally published by an unnamed Chinese national, who had the fortune of visiting North Korea as a tourist back in 2005. It has since been reposted on a number of Chinese websites and forums.
By:
Ministry of Toful
Travel>
Exotic Locationsl
Dec 01, 2010
Bali has various nick names like: The Last Paradise, Island of Love, and Island of Gods. The majority of Balinese are Hindu rich with traditions; customs, art and culture are unique and beautiful. You will agree when we give again a nick name: “Bali, the island of thousand temples”.
By:
Komang Setiabudil
Travel>
Exotic Locationsl
Dec 01, 2010
THUMBOORMOZHI – India’s second largest Butterfly Garden (Thumboormozhi Dam Garden)
Thumboormozhi butterfly garden, a calm quiet garden with a small children’s park. Thumboormozhi dam is a check dam built across the Chalakudy River and water is diverted for irrigation purpose. The stage I of the scheme comprising a weir at Thumboormozhi across Chalakudy River and a part of the canal system was commissioned in 1957 and stage II was commissioned in 1966.
By:
EreErel
Travel>
Exotic Locationsl
Dec 01, 2010
Oaxaca, Cuna y destino de la Civilización Americana: Book Review
This book review examines the convincing case made by author Juan Arturo López Ramos, for Zapotec and not Olmec culture as constituting the cradle of Mesoamerican civilization, standing the central valleys of Oaxaca, Mexico, alongside the five great Old World civilizations.
By:
Alvin Starkmanl
News and Society>
Culturel
Oct 18, 2010
Acquainted with the Night: Documentary Film Review
This is a review of feature documentary “Acquainted with the Night” (Markham Streets Films, 2010). The film takes the viewer to seven countries to help to understand night – time traditions, examining how humanity explores, embraces and attempts to protect the night. Using excellent cinematography and editorial juxtaposition, the movie looks at the universality of: curiosity and the quest to learn; ritual celebration; fear and adaptation; and the concern for the night’s adverse impact.
By:
Alvin Starkmanl
Arts & Entertainment>
Moviesl
Oct 18, 2010
Antique hunting in central and southern Mexico can be highly rewarding within the context of a visit to the region. Selection and quality are impressive in San Miguel de Allende, Lagunilla in Mexico City, Los Sapos in Puebla, and by picking in the countryside in the central valleys of Oaxaca.
By:
Alvin Starkmanl
Travel>
Travel Tipsl
Oct 12, 2010
Tattoo Artists in Oaxaca, Mexico: Lawyer, Fine Arts Graduate Make Strange Bedfellows with Tatuadores
Tattoos and tattoo artists have finally arrived in Oaxaca, Mexico, big time. Some tatuadores, as they’re known, including those with career options such as pursuing law or more traditional art, actually opt for the alternate lifestyle and vocation. The Oaxaca Tattoo Fest, 2010, was a celebration of the coming of age of tattoos in Mexico. For Americans and Canadians wanting a reasonably priced tattoo or two, Oaxaca is an attractive destination, any time of year.
By:
Alvin Starkmanl
Travel>
Travel Tipsl
Aug 28, 2010
Drilling a well in Mexico is always a challenge. But digging a well in Oaxaca, through rock, using only a chisel and mallet, presents challenges for even Mexicans. Credibility of the diviner, the use of rings, flow rate and biological analysis are but a few of the considerations.
By:
Alvin Starkmanl
Home Improvement>
Landscapingl
Jul 20, 2010
Children’s Cooking Classes Arrive at Casa de los Sabores, Oaxaca, Mexico
With the arrival of cooking classes for children in Oaxaca, Mexico, families traveling to the city for vacation have another option for keeping the kids occupied for a morning. Chef Pilar Cabrera has inaugurated cooking lessons for youthful kitchen aficionados at her Casa de los Sabores Cooking School. Lessons emphasize kitchen safety and hygiene, nutrition and composting & recycling.
By:
Alvin Starkmanl
Travel>
Travel Tipsl
May 20, 2010
Oaxaca Culinary Tour Success Suggests More Gastronomic Opportunities for Visitors to Southern Mexico
The Oaxaca Culinary Tour provided participants with an opportunity to experience what other tours struggle to accomplish: combining dining in the best restaurants Oaxaca has to offer, with cooking classes with premier chefs, and most importantly getting out into the villages to learn, participate and imbibe with the locals; experiencing additional dimensions of culture is the best way to understand the culinary diversity and greatness of Oaxaca. The event’s success assures future culinary tours.
By:
Alvin Starkmanl
Food and Beverage>
Restaurant Reviewsl
May 15, 2010
Production of Pulque in Matatlán, Oaxaca: A Case Study of One Family’s Traditions
Production of pulque in Mexico is a mystery to most, even aficionados of tequila and mezcal. Its colorful history and means of production are explored within the context of a case study of a family from Matatlán, Oaxaca. Learn about aguamiel, fermentation, the pulquero variety of agave, and more.
By:
Alvin Starkmanl
Food and Beverage>
Wines and Spiritsl
May 07, 2010
Submit
Your Articles Here
It’s Free and easy
Sign Up Today
Author Navigation
My Home
Publish Article
View/Edit Articles
View/Edit Q&A
Edit your Account
Manage Authors
Statistics Page
Personal RSS Builder
My Home
Edit your Account
Update Profile
View/Edit Q&A
Publish Article
Author Box
Alvin Starkman has 64 articles online
Articles Categories
All Categories
Advertising
Arts & Entertainment
Automotive
Beauty
Business
Careers
Computers
Education
Finance
Food and Beverage
Health
Hobbies
Home and Family
Home Improvement
Internet
Law
Marketing
News and Society
Relationships
Self Improvement
Shopping
Spirituality
Sports and Fitness
Technology
Travel
Writing
Camping
Cruising
Destinations
Exotic Locations
Flights
Hotels
Travel Tips
Vacation Rentals
]]>
Need Help?
Contact Us
FAQ
Submit Articles
Editorial Guidelines
Blog
Site Links
Recent Articles
Top Authors
Top Articles
Find Articles
Site Map
Webmasters
RSS Builder
RSS
Link to Us
Business Info
Advertising
Use of this web site constitutes acceptance of the Terms Of Use and Privacy Policy | User published content is licensed under a Creative Commons License.
Copyright © 2005-2010 Free Articles by ArticlesBase.com, All rights reserved.
Alvin Starkman received his Masters in Social Anthropology in 1978. After teaching for a few years he attended Osgoode Hall Law School in Toronto, thereafter embarking upon a career as a litigator until 2004. Alvin now resides in Oaxaca, where he writes, leads small group tours to the villages, markets, ruins and other sites, is a consultant to film production companies, and operates Casa Machaya Oaxaca Bed & Breakfast. ( http://www.oaxacadream.com ) .
Estela Salas Silva and her Mexican Home Cooking School offers a course well beyond what is usually understood to be Mexican food.
This video was for my spanish project in spanish class. Me, Justin LaPoint, and John McGlenn, are the two guys in the video. Enjoy.