MCCN Interview with La Nina del Mezcal interview

Interview from 3rd Annual Taste of Mexico:

Dave Miller: How did you get into doing Mezcal?

Cecilia:  Well um, kind of a long story but just to put it short… It was a trip that I took to Oaxaca about four or five years ago and the it was the first time I was there taking in the culture, taking in the people and the taste of Mezcal.  It occurred to me that people in Mexico were not appreciating it as they should so I started going back to Oaxaca and learning about Mezcal.  It is very extensive.  And then I started writing about it.  And that’s how the blog started and people started calling me la nina del Mezcal.  (Watch Interview for more)


Tlayudas review from Oaxaca, Mexico

Review by Dave Miller-The tlayuda sometimes spelled clayuda, is a handmadeTlayudas
traditional Mexican dish consisting of a large, thin,
crunchy, partially fried or toasted tortilla covered with a
spread of refried beans, asiento, lettuce or cabbage,
avocado, meat, Oaxacan cheese and salsa.


But the above description from Wikipedia is like saying

Willie Mays was just a baseball player, Josh Grobin just a
singer or Michael Phelps just a swimmer. They are all
technically true, but woefully miss the mark in explaining
true greatness.

You see, when it’s done right, the traditional tlayuda is
more than just a Mexican dish, it is one of the anchors of
the gastronomical galaxy known as Oaxaca.

Originally posted on January 2013

The tlayuda is an all star baseball player, an award
winning singer and a multiple Olympic gold medal winner all
in one. And if you ever find yourself in Oaxaca, you need
to get a taxi right away and head over to Tlayudas San

When you arrive the outside is going to worry you if you
don’t typically eat off the beaten track in Mexico. It’s
just an opening in a residential area with blue steel doors
and a banner that tells you the place has a good, clean
atmosphere. Yet, as soon as you walk in, you realize you
are somewhere special, like an enchanted garden. Lots of
greenery, bamboo like plants, umbrellas and a rich almost
tropical feel. It is as if you could sit there all day,
and you can because once you walk in, you are treated like
family. There’s even a playground if you bring the kids.

The menu is simple, and hangs from the ceiling. Tlayudas.
Pick your topping. Beef, pork, ribs, skirt steak or eggs
from the grill. Add your drink, soda or beer, and you’re
all set.

Once we ordered, it took about 15 minutes for our food to

And here’s what you get. A gigantic fired roasted
quesadilla like creation stuffed with cheese, black beans
and finished with your desired topping. I had the eggs,
which came perfectly fried hard. Now, I’ve had lots of
tlayudas around Oaxaca, but this one was different, because
the tortilla was cooked to perfection.

When I picked it up, there was no sag at all. This
wonderful creation was crispy through and through, the
result of just the right amount of time over the coals.
The beans were not over the top and there was just the
right amount of that great Oaxaca string like cheese,

Once I added avocado, chepiche, a Oaxacan herb, and a some
roasted chile de aqua, it was off the charts wonderful.

Now, I’ve got to tell you, this place can be hard to find.
It’s in the Colonia San Jacinto but it is not along the
row of the other locations that sell tlayudas. Look for
the San Jacinto signs that call you to this little slice of
heaven in Oaxaca and prepare yourself to fall in love with
this all star of Oaxacan cuisine, maybe for the first time,
or all over again.

Tlayudas San Jacinto
Colonia San Jacinto Amilpas
Calle Benito Juarez #11
Tlayuda and a soda… $6.00 con una cerveza… $8.00

Oaxaca, Mexico: Inside Casa Oaxaca

Last night, after a long week of ministry, I had the pleasure of taking my wife to one of the best and most acclaimed restaurants in Oaxaca

Photo by Joe Ramirez for

City… Casa Oaxaca. Chef Alejandro Ruiz has definitely created a magical place to sit, relax, and enjoy the full impact of the rich flavors that make up Oaxacan gastronomy. Situated in view of the historic Cathedral of Santo Domingo, we were seated on the rooftop terraza, perfect to watch the sunset and the sky change colors before us.

As the captain seated us, he took our initial drink orders and soon returned to make our salsa for the evening right at the table. Carefully hand grinding guajillo chiles, garlic and onions in a molcajete, our salsa was made complete when roasted green tomatoes were added. He then invited us to try our fresh made salsa on a blue corn roasted tortilla sprinkled with asiento [seen above with both chile and herb salt].
It was wonderful, made even more so when paired with a margarita or some Real Minerva Madre Cuishe mezcalREAD MORE


Written by Dave Miler