Casa De Los Sabores Cooking School in Oaxaca Expands Options For Food Enthusiasts

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Flavors - Casa De Los Sabores Cooking School in Oaxaca Expands Options For Food Enthusiasts

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Internationally acclaimed Oaxacan chef Pilar Cabrera (Ny Times, Bon Appetit) has vast the roster at her well-known downtown Oaxaca cooking school, Casa de los Sabores (House of Flavors). Effective immediately, indigenous Zapotec chef Reyna Mendoza joins Pilar's team, gift a new size to the already stellar choice of options available to intrigued foodies, those with a keen interest in Mexican cuisine, as well as chefs from nearby the globe seeking to add to their existing menus.

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A native of Teotitlán del Valle, Reyna brings her knowledge, skill and touch to Casa de los Sabores. She specializes in the making ready of Zapotec dishes.

Reyna has worked with the likes of chefs Rick Bayless and Ricardo Muñoz. Accordingly, her pedigree is beyond reproach, combining technical aspects of the culinary sciences, with lifelong touch in the modest kitchens of her mother and her family's other matriarchs of gastronome. And today, members of the Oaxaca Bed & breakfast relationship had an opportunity to learn for themselves.

Pilar invited colleagues from the relationship to attend her cooking school, so that owners and managers of small hotels and bed & breakfast guest houses in Oaxaca, would be able to touch for themselves what Reyna can add to the vacation of any visitor to the city and its central valleys. And for four hours, we grilled, chopped and filled, and finally indulged in the fruits of our labor, at this hands-on demonstration.

While we ready a perfect comida, we focused on the making ready of three distinctly different types of Zapotec-style tamales. The perfect menu consisted of:

1) Tamales of mole amarillo with chicken, wrapped in large corn stalk leaf;
2) Tamales of mole negro with chicken, in banana leaf;
3) Tamales of mole negro with quesillo, in banana leaf;
4) Tamales of black bean, flavored with avocado leaf, wrapped in corn husk;
5) Salsa of tomatillo and dried Oaxacan chile
6) Salad of organic lettuce, locally grown tomato, avocado and scallion, with cilantro and chile poblano dressing;
7) Mango sherbet served with pecan cookie.

And of course, upon completing the making ready of the foregoing dishes, and throughout the comida, there were rounds of the valuable "salud," while imbibing ... Corona beer and hamlet mezcal.

More than providing an opportunity for us to learn about Reyna and her quality to teach, and to touch for ourselves the excellent flavor and ingredient combinations of Zapotec cuisine, it was one of those rare opportunities for members of the Oaxaca Bed & breakfast relationship to tell stories, laugh, and enjoy a day away from the office.

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