Category: GASTRONOMY
At the Oaxacan Table: Maize, Mole and Comal
In Oaxaca the table begins at the comal. On that flat, hot griddle the tortilla is made, and from the tortilla come nearly all the dishes that define the state's cooking. Oaxacan cuisine changes from region to region: in the Central Valleys the tamal is not the pilté of the Papaloapan, which is made with… Read more