A few shots from a high-end slow food place in Oaxaca. On previous visits mescal and wine from the house label–though we didn't indulge on the day–had proved quite a find, as had the slow braised duck tacos and tlayudas de camarones.
I started with a black bean soup with corn dumplings and aged cheese, Karin with the apple and mustard cress salad. The soup was quick simple yet spectacular, the little floating nuggets of masa quite reminiscent of gnocci. An earthy sour-dough with chunks of mushrooms throughout was set down and soon devoured.
Having full faith in Los Danzantes ability to work wonders with the duck, I had a seared breast on pumpkin-seed pilaf with mole chichilo. Karin had organic local turkey with mole amarillo and neither plate disappointed.
It was the start of a long month in which we visited a mushroom festival, moved house, lost a laptop to a glass of lemonade and had some great friends come and visit. Oh, and we made a fairly outrageous semifreddo with my home-made Oaxacan chocolate. Hence there are a few good posts coming up, to compensate for our absence. See you all soon.
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