We have planned our Best Yet Oaxaca trip!  We have kicked up the accommodations/hotel up several "notches".  Many of you requested that we start booking Oaxaca's best and most historic hotel, so we did. And now, I am offering the tour on a special $200.00 off discount for the next two days.  It is the Quinta Real, formerly known as the Camino Real with gorgeous patios, shops and restaurants all enclosed in a large historic building dating back to it's beginning in 1577.

Filling almost an entire city block, the hotel was cited in 1998 as an international treasure by UNESCO.  Once, you enter the huge wooden doors into the hotel,      it is almost magical--from the interior patios, gardens, hand painted walls, restaurant seating areas, galleries and historic rooms and on and on.

The initial purpose of the structure was a convent, known as the Santa Cantalina de Siena. The construction continued to contain a church, cloisters, numerous cells and a beautiful lavenderia in the center of one of the open garden areas.  Life continued until 1862 when a bitter struggle began with the conservative Catholic church against the liberal government.  

After it was taken over during Benito Juarez Presidency, it became of all things a prison, which didn't last long followed by a variety of uses including being a Municipal Palace, a cinema and even a Masonic  Lodge.

Finally, in 1976, it was repurposed as a hotel as part of the Camino Real group  and was designated as a National Historic Property and is now managed by the Quinta Real hotel group. 

Our week long Culinary tour, which includes three hands-on cooking classes, a tour of Monte Alban and villages specially known for various arts and crafts are high lights of our Oaxacan tour June 10-16.  For complete information and to register, just click on Oaxaca Culinary tour.  FOR THE NEXT TWO DAYS, ending March 6---Each tour is on sale for $200.00 OFF.

This week, on Thursday at 5 PM, we still have spaces left in our "Chili, Chili, Chile"  class which is detailed in last week's blog.

And, the next week, on New Mexico Favorites" class featuring Tamales, and several of New Mexico's best--even Flan Caramelisado and Perfect Margaritas.

Here's a favorite Oaxacan appetizer, Memeliltas.

MEMELITAS

These  appetizers are typical of Oaxaca and are pre-Columbian.  They are very similar to the Clayuda—only more festive with a variety of possible toppings.  They are also similar to a tostado except the Memelitas usually are made from fresh masa—not a previously made or commercial tortilla.

Yield : 8  memelitas

½ recipe corn tortilla

½ recipe refried beans made with black beans

1 Tablespoon bacon drippings or lard

¼ cup chopped onion

1 medium  tomato, chopped and divided

1 clove garlic chopped

1 green chile, parched and peeled and chopped

1 ½ cups cooked chicken, beef or pork, shredded

¾ cup finely shredded Cabbage or Romaine

Queso Blanco or Feta cheese

Crema, optional

Salsa of your choice

1. Prepare the tortilla masa and bake thick (1/8 to ¼ inch) thick tortillas that are about 4 inches round.  Set aside.
2. Prepare refried beans.  Then melt bacon drippings in a small skillet, add the onion and cook until clear, then add the green chile, tomato and garlic and cook until a thick sauce is created.  Add the meat and cook together.  Taste and add salt if desired.
3. To create the Memelitas, add a thick layer of the refried beans, top with a few spoonfuls of the flavored meat, then sprinkle with lettuce, cheese and garnish with crema.  Serve with Salsa on the side.

CORN TORTILLAS

The Mayans of ancient Mexico worshiped the god of corn and believed that man was created from corn dough, or masa, meaning that eating food made from corn was a special or even sacred experience.  These tortillas are to be served warm as bread, or fried to become the basis for tacos, tostados, or other dishes.  They can be frozen for up to six months.

Yield:  12 (6-inch) tortillas

2-1/2 cups masa from white, yellow or blue corn

1 teaspoon salt

About 1-1/4 cups hot water

1. In a medium-size bowl, combine masa and salt, and make a well in the center of the mixture. Mix in ½ cup of the water.  Continue adding water a little at a time, mixing well, until a firm dough is formed.  Finish mixing with your hands; this will give the best dough.  It should be firm and springy to the touch, not dry, crumbly, or sticky.

2. To test, roll a small ball of dough and flatten it between your hands. If cracks form, add more warm water; if it is too moist and sticks to your palms, add more masa.  For the best-quality tortillas, the dough should be easily handled.