Festival Gastronómico: Oaxaca (October-November)
Festival Gastronómico Oaxaca.
Chef Pilar Cabrera, a native of Oaxaca, grew up surrounded by the culinary and cultural richness of her homeland. Inheriting the flavors of her grandmother Ofelia and the character of her mother Mariana, she turned cooking into both a vocation and a way to preserve her identity. She studied Food Engineering in Mexico City and, after working at Herdez-McCormick, returned to Oaxaca in 1994 to found La Olla—a restaurant where she celebrates local products, seasonal cuisine, and the work of farmers and producers.
Drinks
Agua de horchata
Refreshing rice drink with jiotilla (a special variety of red prickly pear), pieces of cantaloupe, and pecans, as we enjoy it in Oaxaca.
245 ml.
$75
Cocktail “La limpia”
Espadín agave mezcal, pasilla mixe chile liqueur, basil-rosemary, rue infusion and lime juice.
120 ml
$170
Cocktail Tuxtepec
Pineapple and rosemary concentrate, orange liqueur, Havana Club, Paranubes rum, and with lime juice.
115 ml
$170
Starters
Molotes de feria
Two fried corn masa pockets “molotes” filled with potatoes and Oaxacan chorizo from Teotitlán del Valle, with avocado salsa, fresh cheese, lettuce, and canario chile salsa.
2 pieces.
$185
Taquitos de quesillo
Corn tortillas filled with quesillo wrapped in hoja santa, grasshoppers, avocado sauce, and quelites.
3 pieces
$195
Tamal de calabaza “tamala” relleno con frijol
Pumpkin “tamala” tamal filled with beans. A tamal with a subtle, intriguing sweetness, served with Oaxacan red bean sauce and a small salad of cilantro
1 piece
$185
Main dishes
Tlayuda
Crispy corn tortilla with lard asiento, chorizo from Teotitlán del Valle, black bean paste, quesillo, cabbage, pickled white onion, and chile de agua.
1 piece
$290
Mole amarillo
Yellow mole made with chilhuacle amarillo, chilcostle, and Oaxacan costeño chiles, and scented with pitiona “aromatic Oaxacan herb”. Served with short rib, vegetables, chochoyotes (small balls of corn masa), pickled white onion, and chile de agua.
150 g
$520
Chile de agua relleno de picadillo de cerdo y res
Chile de agua stuffed with shreded beef and pork, capeado (egg battered) served with oaxacan red bean sauce and white rice.
1 piece
$260
Mole verde
Green mole made with hoja santa and epazote. Served with pork, sautéed vegetables, chochoyotes (small balls of corn masa), pickled white onion, and chile de agua.
130 g
$450
Desserts
Flan de rosita de cacao
Custard with rosita de cacao (aromatic white flower), Oaxacan chocolate sauce with hint of mezcal, and orange cookie crumble.
1 piece
$140
Pastelito de chocolate con helado de poleo
Oaxacan chocolate cake with poleo ice cream.
1 piece.
$220
Cremoso de mamey
Creamy mamey. With tropical plum sauce.
1 piece
$195
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