The most important tradition in Ocotlan is the weekly Friday market day which is known in the indigenous language as the TIANGUIS. The Ocotlan tianguis is one of the oldest and largest in the Central Valleys region of Oaxaca and a wonderful experience when visiting Oaxaca. Click Here to Find out More.
One of the most popular spots is the famous Frida Market
Ocotlán de Morelos is a town and municipality in the state of Oaxaca, about 35 km south of the center of the city of Oaxaca along Highway 175. It is part of the Ocotlán District in the south of the Valles Centrales Region. The area was a significant population center at the time of the Spanish Conquest, and for that reason an important Dominican monastery was established here in the 16th century.
Enjoy Chef Marta, two minute recipe for guava shells with cream cheese. Chef Marta is the former owner of the Maryland restaurant Havana Road.
Puerto Rican desserts are the mouthwatering marriage of tropical Caribbean ingredients like pineapple, guava, and coconut with the classic staples of vanilla, caramel, sugar, milk, and bread. Uncomplicated and straight to the point, desserts from Puerto Rico are humble and not the least bit showy. It’s as if they’ve all agreed upon one important question: how can we make the most divine desserts, without too much hassle? Check out Alltherooms blog for their list of 7 Heavenly Puerto Rican Pastries.
Or Check out this Video on Puerto Rican Pastries from PeroLike:
Photo by Amberly Ellis (ReglaSoul)
Former Multi-Cultural Cooking Network contributing writer Amberly Ellis caught the attention of remezcla.com for the amazing work she and Alexey Rodriguez provide in the wellness space specifically for Afro-Cubans.
Their monthly signature Afro-Vegan cooking workshop, though predominantly run by an Afro-Cuban instructor, is powered by both groups on the island and across the larger diaspora. The cooking workshops, which take place in the couple’s apartment, are small in scale but bring in a handful of Regla residents, Cubans from other areas and those visiting the island. READ MORE
The Tamal is a pre-Hispanic food and ritual, which has endured throughout history in South and Central America despite the various influences and incursions from other cuisines. This dish is made of masa, which is steamed or boiled in a leaf wrapper, which is discarded before eating. Tamales can be filled with meats, cheeses, fruits, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. Tamales are generally wrapped in corn husks or plantain leaves; recently aluminum foil also made its way to the Honduran cuisine (as seen here).
Honduran Tamales are easy to make but time consuming. Add the spice ingredients to suit your taste. When you cook your meat cook it with some of the cilantro and cumin to add more flavor to it.
Hen Tamales are made with corn dough seasoned previously, are filled with chicken and potatoes; are then wrapped in banana leaves is sewn for a few minutes. You can serve it with a dollop of cream and enjoy a delicious cup of coffee in the area of western El Salvador. Enjoy this exquisite chicken tamale.
- 4 pounds of corn
- 4 hens
- 2 pounds potatoes
- 2 pounds green beans
- 2 pounds Loroco (aromatic flower in bud)
- 2 pounds tomatoes
- 3 onions large
- 5 green chilies
- Herbs (mint, parsley, celery, etc)
- 2 bags of relaxation (mix of species)
- Oil 2 bottles (like some of the lard, can be 2 pounds)
- 8 oz chicken broth
- 2 bulbs of garlic
- Achiote to taste
- Salt to taste
- Hard eggs (optional)
- Butter Cheese (optional)
- 2 dozen young leaves of bananas without cuts
(Recipe for 85 beautiful tamales)
Click for directions
A guajillo chili or guajillo chile is the dried form of mirasol chili, a landrace variety of chile pepper of the species Capsicum annuum, and is the second-most commonly used dried chili in Mexican cuisine after poblanos. The Mexican state of Zacatecas is one of the main producers of guajillo chilies.
Small amounts of Guajillo chiles are used in Mexican cooking to add flavor, mild heat and color. They’re frequently used in pastes or rubs to flavor all kinds of meats, especially chicken. In addition to Mexican moles use this chile in enchiladas, salsas, sauces, soups, stews and tamales.
A Michelada is made with beer, lime juice, assorted sauces, spices, tomato juice, and chile peppers. It is served in a chilled, salt-rimmed glass. There are numerous variations of this beverage throughout Mexico and Latin America. SEE RECIPE
Article from Loco Gringo– Tajin is known for its lime, chile and salt combination; a popular flavor found in Mexico. This shakable condiment is put on fruit, rimmed on a beer glass, and added to plates of raw local vegetables.
Fruits that go well with a little sprinkle of Tajin are mangoes, pineapples, oranges, and coconuts. Vegetables that are that much better with tajin are jicama, chayote, cucumber, and celery. If you want to spice up your local beer, add a sprinkle of Tajin to your beer mug, or do like the locals do, rim your beer mug with tajin, like you would a rim a Bloody Mary or Margarita with salt, or a Bloody Ceasar with celery salt. READ MORE
Dragon fruit grows on the Hylocereus cactus, also known as the Honolulu queen, whose flowers only open at night. The plant is native to southern Mexico and Central America. Today, it is grown all over the world. It goes by many names, including pitaya, pitahaya, and strawberry pear.
According a report from healthline.com, here are some of the benefits:
Here are 7 health benefits of dragon fruit, all based on evidence.
- High in Nutrients. Share on Pinterest. …
- Loaded With Fiber. …
- Promotes a Healthy Gut. …
- Strengthens Your Immune System. …
- Good Source of Magnesium.
How to Eat Dragon Fruit