tag:blogger.com,1999:blog-13803242399780108562012-02-02T04:30:15.160-06:00Mexican Food, Travel Photography, Food Production, Mexican Culinary History, Recipes, Slow Food, Traditional Food, Graphic Design, Mexican IngredientsKarin Fergusonnoreply@blogger.comBlogger641100tag:blogger.com,1999:blog-1380324239978010856.post-72789707666058635842012-01-22T16:36:00.008-06:002012-01-25T19:26:44.069-06:00

Served here with fresh made tortillas and boiled egg, simple and delicious. After a hiatus that Axl Rose would be proud of, I can now commit to have new posts and recipes up every few weeks from here on in. We are now looking at some the final elements that will composed the de la tierra e-book, and many recipes will be tested and shared in the hope of wheting your appetite. I will post

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com2tag:blogger.com,1999:blog-1380324239978010856.post-33816729659384076872011-10-18T22:02:00.008-05:002011-10-19T03:33:47.109-05:00

Diana Kennedy is often described as "the Julia Child of Mexican Cuisine". She has authored eight books and is recognised as the world's leading authority on Mexican food. Her most recent book, Oaxaca al Gusto was awarded the prestigious James Beard Cookbook of the Year award for 2011, and is one of the most determined pieces of work I have ever seen.Hence, I was pretty thrilled to have the

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com9tag:blogger.com,1999:blog-1380324239978010856.post-29434725777505708152011-07-25T02:39:00.006-05:002011-07-25T04:00:05.746-05:00

Veracruz lies nuzzled in the southern part of the Gulf of Mexico, not too far away from Cuba and Hispaniola from where Cortéz sailed in 1519. The area was one of the first conquered by the Spanish, and has long had quite a distinct character, as I suppose so many port cities do. The mix of the indigenous history, European culture, African slave elements and even the strong ties to Cuba's recent

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com4tag:blogger.com,1999:blog-1380324239978010856.post-83266312379303248282011-07-05T03:56:00.010-05:002011-08-01T00:52:25.027-05:00

Pretty excited about the sweet sweet candy up there. On May 21st of this year Karin and I got married. We were not able to invite everyone we would have liked, as it was a small event without all the space that would have been required. Sad as that was, Simon and I cooked the whole menu ourselves so I was glad there wasn't too many more.It is a chef's curse to cook at one's own wedding, and I

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com3tag:blogger.com,1999:blog-1380324239978010856.post-18829185166110481192011-05-17T04:19:00.006-05:002011-05-30T19:08:29.852-05:00

The bounty of the warmer months strained the branches of our little plot’s chilli and tomatillo plants, and last week we said goodbye to them as we moved from our house to a little flat in Sydney. I do wonder what the next tenants will make of my habanero plants, and the terror they may inflict. Curiosity may well kill the cat yet, or at least her owner.Stranger still they might find these

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com0tag:blogger.com,1999:blog-1380324239978010856.post-43507949940826954932011-04-03T22:51:00.006-05:002011-04-05T06:38:17.667-05:00

If by definition, food must yield energy and sustenance, one might wonder whether if a 50 ingredient mole negro should be regarded more as a pastime than a meal. On an energy expended vs. energy gained basis (at least if milling the ingredients by hand), you must certainly be going backwards metabolically. Without a doubt a pleasure to sit down to, it is nevertheless the definition of a chore to

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com2tag:blogger.com,1999:blog-1380324239978010856.post-28498407532788666422011-03-20T23:55:00.006-06:002011-03-22T15:04:44.340-06:00

Tacos of prawns with achiote, avocado, pico de gallo salsa.Just a reminder for Sydney-siders, only a couple of weeks before our Essential Ingredient class on the 9th of April. Menu for the Tacos and Serious Salsas class on the day: @font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 10pt; font-size: 12pt; font-family: "Times New Roman"; }

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com1tag:blogger.com,1999:blog-1380324239978010856.post-114604651782283192011-03-07T00:58:00.010-06:002011-03-09T03:38:17.930-06:00

The following is frozen confection, a Oaxacan speciality that performs their usual trick of looking quite normal, but astounding with a complexity and depth of unexpected flavour. Literally "Icy treat of burnt milk", the leche quemada possesses a nutty caramel taste but is marked by the smokey notes of the burnt sugar. Many are delighted by the uniqueness of this frozen treat, and crave its

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com4tag:blogger.com,1999:blog-1380324239978010856.post-32157068218925562682011-02-07T00:23:00.007-06:002011-02-07T04:02:47.214-06:00

Our guest contributor for this post is Karin Ferguson from Little Thing, an online seller of beautiful handmade clothing, including a lovely bunch of items from Oaxaca. In addition, she designs this very blog, takes the photos, and I might also mention she's my fiancée (and the baker of the house). These facts amongst a mountain of others, make me a very lucky fellow indeed.This recipe is a mix

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com3tag:blogger.com,1999:blog-1380324239978010856.post-39200773661648268762011-01-04T23:18:00.019-06:002011-01-10T16:21:07.155-06:00

In the spirit of helpfulness, I offer here a few pointers for good eating in Mexico. I know many writers have penned numerous invaluable tips of where to find the 'best burritos in town (huge portions!)', or who makes the best pizza in Cancún, but assuming for a moment you would like to eat typical regional food while you travel, look below. This is a guide for the uninitiated and doesn't go

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com4tag:blogger.com,1999:blog-1380324239978010856.post-13842256803355360352010-12-08T15:04:00.017-06:002010-12-15T04:38:28.666-06:00

There are few more potent symbols of Mexico than the corn tortilla. Both socially and gastronomically, it is no less than a cornerstone of indigenous and mestizo culture. It also serves as a class divider (known as the tortilla curtain) as the Spanish-descended upper class have historically consumed Europe's sometime emblem, bread. And like most peasant food, when tortillas are good, they are

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com1tag:blogger.com,1999:blog-1380324239978010856.post-43117527225006792882010-11-24T03:08:00.004-06:002010-11-24T03:37:41.412-06:00

A summery treat for readers living south of the equator, where the mercury is rising and the sun taking longer to set. Of course, a ripe coconut is key so be careful when choosing. If you can get your hands on a peeled (meaning white and entirely edible, not just de-husked and looking like a chimp's cranium) coconut, you will know its fresh by checking if its dried out or slimy. If either of

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com2tag:blogger.com,1999:blog-1380324239978010856.post-34591733278200518192010-11-07T18:29:00.007-06:002010-11-07T23:39:21.045-06:00

The Sonora Market, Mexico City.I have always supposed soap to be quite a good thing, of large practical consequence but of little spiritual measure. As it turns out, this is simply not the case. The former assumption is patently clear, but the latter is more a question a symbol, and how it can inhabit a peculiar place in our daily lives. Take the rather heavily scented objects you see below. The

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com0tag:blogger.com,1999:blog-1380324239978010856.post-60714963110107927752010-10-15T10:28:00.005-05:002010-11-07T21:57:47.527-06:00

Calle Real de Guadalupe, San Cristóbal de las Casas.Living at an altitude of 2100 m (6890 ft), I suppose one should learn to make a very good broth. San Cristóbal de las Casas sits precisely at this height, and though close to the equator, the city still suffers incredibly cold nights (which surprises many tourists, resulting in a booming trade for scarves and sweaters). Some years ago I very

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com0tag:blogger.com,1999:blog-1380324239978010856.post-46168500144949085982010-10-06T13:36:00.012-05:002010-11-07T21:58:13.826-06:00

As some may know, in the past month Oaxaca and other parts of Mexico have been devastated by floods and landslides caused by the heaviest rainfall in recorded history. The convergence of both Hurricane Karl and Tropical Depression Matthew have caused incredible damage to regions of some of the poorest regions in Mexico.Early morning on Tuesday the 28th of September, the mountain village of Santa

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com0tag:blogger.com,1999:blog-1380324239978010856.post-8381534083438520422010-09-23T16:34:00.001-05:002010-11-07T21:58:50.726-06:00

Three and a half years ago I spent my very first day in Mexico sweating, eating tamales and then sweating again–from both the heat and the salsa roja. I was in La Paz, Baja California with my brother and a friend, and we had not the slightest clue what was going on. Everyone was ten inches shorter than we'd expected, the language I thought I had a handle on was suddenly as useful as sanskrit, and

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com2tag:blogger.com,1999:blog-1380324239978010856.post-30661739760987623452010-08-30T12:30:00.009-05:002010-11-07T21:59:08.033-06:00

Tomes have been written on chocolate's history, culinary influence and botanical origins. After years cooking, selling and reading about the stuff, I could do little more than a disservice if I tried to condense even a portion of all there is about chocolate here. But there are a few things worth mentioning, and you'll see how I make my own at home.Anyone subjected to advertising in the last

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com2tag:blogger.com,1999:blog-1380324239978010856.post-45582556754614324002010-08-16T10:09:00.002-05:002010-11-07T21:59:42.401-06:00

Last month when I didn't post, I was writing new menus for the De La Tierra Cooking School. I played around a little, as one must, to keep it interesting for me whilst accommodating the seasons. One of the new courses is a Chorizo and Chocolate workshop, where in a few short hours we roast beans, grind cocoa, toast chiles and eat very, very well.Another course boils down to a market tour where we

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com3tag:blogger.com,1999:blog-1380324239978010856.post-87618354317507320422010-08-10T22:23:00.002-05:002010-11-07T22:00:01.224-06:00

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

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com0tag:blogger.com,1999:blog-1380324239978010856.post-19679774925056065762010-07-08T09:27:00.013-05:002010-11-07T22:00:29.382-06:00

This is the Mexican black truffle. A fungal spore known here as cuitlacoche, known in the States as corn smut (or ustilago maydis to your agriculturist), known to the Aztecs as "sleeping excrement"*. It's as remarkable in flavour as in appearence, musty and sweet, toothsome, and possesing the singular quality of the umami chain of amino acids. Though it now fetches high prices both here and

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com1tag:blogger.com,1999:blog-1380324239978010856.post-55552089979820254872010-07-02T17:43:00.007-05:002010-11-07T22:01:15.998-06:00

A simple tlayuda with mole negro, quesillo and shallots.The thing I didn't get about the black mole, was how it became so black. I simply figured, as one might, that the chile and chocolate aspects of the dish took care of that somehow, but looking over the ingredients I realised it was unlikely. A very small amount of chocolate with a lot of chiles, but they were mostly red to deep red. So, then

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com2tag:blogger.com,1999:blog-1380324239978010856.post-25460512869537809282010-06-22T17:25:00.002-05:002010-11-07T22:01:45.671-06:00

As a breakfast, chilaquiles are famed as a reliable hangover cure and reputedly the hotter the better. Loosely described as a quick simmered tortilla casserole, they can involve a number of peripheral ingredients such as chicken, chorizo or egg, but always have fried tortilla chips and a spiced sauce in which to bathe them.By definition they should always have at least chiles and herbs since the

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com3tag:blogger.com,1999:blog-1380324239978010856.post-14202820483370430472010-06-18T17:58:00.000-05:002010-06-18T17:58:21.012-05:00

This photo post is a small selection of images I have collected from the many marketplaces we have visited in Mexico. Wonderfully chaotic and colourful, a trip to the market in Mexico is an assault on all the senses. Pushed along by crowds, called to by vendors and lost among a maze of produce stacked high and low. Now part of Trav's weekly routine is a trip down to the Central de Abastos

Karin Fergusonnoreply@blogger.com1tag:blogger.com,1999:blog-1380324239978010856.post-29773780072864441912010-05-27T17:47:00.007-05:002010-11-07T22:02:39.982-06:00

It can be said that there are as many recipes for a mole as there are last names in Oaxaca. The tradition of the mole seems to me kind of like an inter-generational competition for the tastiest, most complex, supremely appealing mix of chile, spices, blood, sweat and tears. Oaxaca is of course the most famous region for mole (though Puebla boasts its own Mole Poblano), and everyone here has an

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com7tag:blogger.com,1999:blog-1380324239978010856.post-78870511928974860082010-05-23T17:35:00.009-05:002010-11-07T22:03:32.174-06:00

Image courtesy of Racial Profiling at Mex and the City. Take a minute to have a look at a very interesting and cool blog that documents most anything to do with Mexico, Mexicans and Mexicanity there is to be found. Photos, videos, tacos and tidbits here at Mex and the City (that's New York City by the way). Amongst other things, you'll find a link to the site of photographer Carlos Alverez

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com1tag:blogger.com,1999:blog-1380324239978010856.post-38276988810396474102010-05-17T14:40:00.014-05:002010-11-07T22:04:19.338-06:00

The memelita is a little tease. She sings to me as I wander past the fondas of the Parque Llano, releases fragrant smoke though the doorways of comedors I pass, insinuates herself in my thoughts without prompting–sometimes whilst I am with another meal. When not described as a temptress, she might be described as (the use of this allusion is unintentional, I assure you) a crispy corn dough

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com5tag:blogger.com,1999:blog-1380324239978010856.post-66083309327980601782010-05-03T19:57:00.016-05:002010-11-07T22:05:09.850-06:00

Mexico was only 40 odd years free of Spain's colonial claims when in 1861, President Benito Juárez provoked the French by refusing payment of debt interest. The country had had some rough years, from the bloodshed of the 11 year War of Independence, to the Mexican-American War which saw Mexico cede almost half its territory to the United States. (Losing California, Nevada, Utah, parts of Arizona,

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com4tag:blogger.com,1999:blog-1380324239978010856.post-88069977327632215012010-04-19T09:27:00.010-05:002010-11-07T22:06:24.376-06:00

I got in touch with my roots* this week, that is to say I made contact with Southside CSA through a friend who lives in Brooklyn. For those unsure if I'm referring to the Child Support Agency or Christian Schools Australia, I must make it very clear that I am most certainly not.A CSA is a Community Supported Agriculture, generally a small organisation that provides weekly fruit and vegetable

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com1tag:blogger.com,1999:blog-1380324239978010856.post-80901749173782964992010-04-10T22:17:00.007-05:002010-11-07T22:07:22.759-06:00

This week, since I was thinking about pumpkin flowers, seeds and all things squashy, I had a play around and came up with this. It's a snack, if somewhat elaborate, and it was quite good. Crisp squash blossoms stuffed with braised pork, on whipped crème fraîche with pumpkin seed sauce.The pork shoulder was marinated mainly in thyme, garlic and orange juice for 24 hours, slow-cooked for five,

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com3tag:blogger.com,1999:blog-1380324239978010856.post-87426229816001719372010-04-08T11:09:00.007-05:002010-11-07T22:08:27.398-06:00

We laid pretty low in Oaxaca the last few weeks. Though we met some lovely people who came though our cooking school, we avoided the throngs of tourists that visit the city during the biggest holiday period of the year when over 10,000 people pass through the city.Still, we couldn't keep away from it all. Karin wandered around town on Easter Saturday, awaiting the famous Procession of

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com1tag:blogger.com,1999:blog-1380324239978010856.post-55531171117478732412010-03-28T09:18:00.010-06:002010-11-07T22:08:45.809-06:00

An old saying goes, “sin picante, no hay sabor” (without spice, there’s no flavour), so sitting down to a meal at a Mexican table unadorned by at least one salsa is unthinkable. Next to that salsa you may well find a bowl of these pickled jalapeños, waiting patiently to brighten your taco, quesadilla or eggs.This half hour process pays dividends, and you can double the batch without fear of them

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com2tag:blogger.com,1999:blog-1380324239978010856.post-57833260965026444472010-03-22T19:04:00.016-06:002010-11-07T22:09:41.612-06:00

Image care of www.foodincmovie.comWe got stuck in Puerto Escondido on Monday: 20 minutes after sitting down in the bus station we were told the bus simply wasn't going, as there was a road-block somewhere between where we were and needed to be. This July will see the state elections held in Oaxaca, and true to the political process of Mexico, rallies and disturbances occur to draw attention to

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com1tag:blogger.com,1999:blog-1380324239978010856.post-59349223712919199252010-03-09T12:45:00.014-06:002010-11-07T22:10:40.059-06:00

Isabel and Mike at Queseria Angelita. San Felipe del Agua is our neck of the woods in Oaxaca, and there's no denying that it's the ritzy end of town. We'd had visions of living in a very simple neighbourhood, possibly tending corn in our own milpa, milking "Daisita" every morning or even more rustic Mexican tasks, but it was simply not to be. We really had to look for a furnished place, since

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com4tag:blogger.com,1999:blog-1380324239978010856.post-13125419705916602062010-03-01T19:17:00.015-06:002010-11-07T22:11:53.129-06:00

Pumpkin or zucchini flowers cost a bomb in Australia, are relatively hard to find and only keep well for a few hours unless much care is taken. Usually, they end up in high-end restaurants filled with ricotta or seafood and fried, in the classic Italian style. However, the family Cucurbita–the genus of the gourd family that includes pumpkin, zucchini, cucumber and squash–are not native to Italy

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com5tag:blogger.com,1999:blog-1380324239978010856.post-46567402542230798872010-02-18T11:15:00.016-06:002010-11-07T22:12:53.899-06:00

Sometimes folkloric, often apocryphal and always colourful, there is a story behind every recipe and how it came into being. I make it a point to collect these tales as side dishes to the dish itself, to render the recipe more than it is in the moment it's prepared or eaten.Somewhat of an oddity then, that a dish as famous and ubiquitous as Sopa Azteca leaves me completely clueless as to its true

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com5tag:blogger.com,1999:blog-1380324239978010856.post-73782526516497411282010-02-05T10:06:00.014-06:002011-01-06T16:05:29.607-06:00

As the taxi sped through laneways so empty and inconsequential they suggested an imminent kidnapping, I tried with hopelessly inadequate Spanish to conduct my routine interview with our driver. This was three years ago, my first trip to Mexico, and the dialogue was–to my understanding–as follows (note: this translation only partly captures my linguistic ineptitude).Australian:"Excuse me sir, what

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com2tag:blogger.com,1999:blog-1380324239978010856.post-61207424522168713542010-02-04T15:11:00.007-06:002010-02-15T11:16:45.538-06:00

Enjoy a selection of photos taken on our travels. This photo post looks at the prolific and accomplished graffiti found on walls everywhere across Mexico. Ranging from complex stencil art to quirky sketches and cartoons - visual candy abounds.

Karin Fergusonnoreply@blogger.com2tag:blogger.com,1999:blog-1380324239978010856.post-77475883719823958562010-01-26T12:52:00.011-06:002010-11-07T22:15:06.923-06:00

The view from our Kitchen at the De La Tierra Cooking School.A quick note as an update, and further to explain an absence of blog posts. We have been very busy this month, organising, writing and testing recipes. Translating, amending said translations, shining shoes and sharpening pencils to go back to school. The school is our own: De La Tierra Escuela de Gastronomia (cooking school), located

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com0tag:blogger.com,1999:blog-1380324239978010856.post-85326316981293557112010-01-17T07:27:00.012-06:002010-11-07T22:15:30.155-06:00

The final product, Cochinita Pibil. I served it on the banana leaf because it reminded me of presenting restaurant food in the 90's, and because it took two hours of walking around Oaxaca last Saturday to track them down. In the mythology of the Maya, Itzam Na was the name given to the rainmaker, creator of all men. To avert agricultural disasters, offerings would be made to Itzam by digging a

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com7tag:blogger.com,1999:blog-1380324239978010856.post-70284315075402129462010-01-13T17:34:00.006-06:002010-11-07T22:16:04.694-06:00

As a follow up to last weeks vanilla post, a simple recipe for the Mexican equivalent to creme caramel. The significant difference lies in the cajeta (ka-het-ta), a Mexican confection of caramelised milk. Traditionally made with a mixture of cow's and goat's milk, it manages a wonderfully complex balance of caramel with the vaguely acidic tones of the milk. It is hugely popular here, as lollipops

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com3tag:blogger.com,1999:blog-1380324239978010856.post-86074351396473693972010-01-05T14:07:00.004-06:002010-11-07T22:17:07.628-06:00

The first in a series of articles on ingredients native to Mexico.Standing on the lush rolling hills of Gutierrez Zamora, Mexico, I was given cause to consider when I had first become acquainted with vanilla. Profoundly, I realised that I could draw direct line from it’s saintly aroma, to the life that I lead today. You see, my invitation to start cooking didn’t appear in a newspaper, as an ad in

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com3tag:blogger.com,1999:blog-1380324239978010856.post-67238163027871359962010-01-04T21:06:00.009-06:002010-11-07T22:19:01.889-06:00

ComalA comal is either a thin metal or unglazed ceramic tray, used to cook tortillas or toast ingredients like chiles, tomatoes etc. A flat cast iron pan is a suitable replacement.MolcajeteThis is the Mexican mortar and pestle used frequently to make sauces, guacamole and the like. Molcajetes tend not to have a very smooth surface and require a little preparation, but are well worth it. Very

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com5tag:blogger.com,1999:blog-1380324239978010856.post-55116601480593886652009-12-30T21:26:00.001-06:002010-11-07T22:20:05.450-06:00

The new year, wrapped in an apron.As December surrenders to the New Year we finally exhale and settle, for a time, in Oaxaca. A small home with a simple furnishing, our own music and a two gas ring stove. After three days riding the bus from Mercado de Abastos to our street with a few of minor additions in tow, we are just about as set as we need to be.So let it begin. After four months on the

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com3tag:blogger.com,1999:blog-1380324239978010856.post-17893118938376965562009-12-29T21:46:00.003-06:002010-11-07T22:20:38.190-06:00

Every 23rd of December since at least 1897, Oaxaca has celebrated an unsung edible root vegetable in a typically unique way. The Night of the Radishes heralds the Christmas break, filling Oaxaca's Zócalo with stands displaying scenes carved from oversize red radishes, or whole dioramas of intricately folded “totomoxtle” (dried corn husks). Families, visitors and tourists alike pass dozens of

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com1tag:blogger.com,1999:blog-1380324239978010856.post-45447750806135056322009-12-07T08:21:00.003-06:002010-11-07T22:21:50.997-06:00

A simple little thing to bring you much joy. Though an everyday drink in Mexico, Horchata's roots are at least Spanish, and in all probability Arabic. Whereas the Spanish Horchata is made with tiger nut (actually a tuber and not a nut at all), Mexico employs rice, almonds, vanilla –and on occasion coconut– to make this wonderfully refreshing drink.Horchata is commonly found at paletarias (or

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com1tag:blogger.com,1999:blog-1380324239978010856.post-41234223687900972932009-12-06T17:54:00.003-06:002010-11-07T22:22:36.719-06:00

Yucatecan Pickled Onions2 medium red onions1 chile habanero2 small cloves of garlic, sliced in halfteaspoon oregano6 black peppercorn1 bay leaf1 /2 cup apple cider vinegar1/4 cup lime juice1/4 cup water1/2 teaspoon saltSlice the onion into 2mm rings, place in a saucepan or bowl and cover with boiling water for one minute. Drain well then reserve. On a comal, toast the garlic until lightly charred

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com1tag:blogger.com,1999:blog-1380324239978010856.post-61134628636558436652009-12-06T12:03:00.002-06:002010-11-07T22:23:03.698-06:00

Spiced Coffee 4 cups water2/3 a cup coarsely ground dark roast coffee1 inch cinnamon quillraw sugar, to taste1/2 inch strip of orange zest (optional)Bring the water to the boil, add orange and cinnamon and simmer two for two minutes.Remove from the heat, add the coffee and stir thoroughly. Leave sit for five minutes, add sugar to taste, strain and serve. NB. The strip of orange zest is easily

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com0tag:blogger.com,1999:blog-1380324239978010856.post-90217110153321443152009-12-03T12:36:00.001-06:002010-11-07T22:23:30.167-06:00

Taking advantage of Mexico’s relative proximity to Karin’s childhood home in Lima, we are currently on a short break amongst the mountains and sand dunes of Peru. As such, we’ve had a little time to consider the blog, its usefulness and how we can work to improve it.So, as some of you may be aware the De La Tierra blog is a testing ground for recipes, stories and images with which we aim to

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com0tag:blogger.com,1999:blog-1380324239978010856.post-84350928212620818032009-11-28T14:41:00.003-06:002010-11-07T22:24:05.167-06:00

The red street taco of Mexico city is at once ridiculously tasty, a carnivorous spectacle and a convergence of cultures. When the Spaniards arrived in the New World in the 1600's, they found an incredible variety of ingredients to embrace and share with Europe (chocolate, chile, tomato, vanilla to name but a few), and brought with them something that would be amorously consumed by Mexicans to

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com0tag:blogger.com,1999:blog-1380324239978010856.post-18888613059632105422009-11-27T15:46:00.002-06:002010-11-07T22:25:24.033-06:00

Salsas and pickled onions: how to set a Mexican table.Mexican food is a sauce based cuisine, as indeed most cuisines are. But in most cuisines, you will find the sauce serves as the medium in which the meat or vegetables are cooked, or a moisture and flavour addition that the dish would be incomplete without. Mexican salsas (of which there are more than in French cuisine) are seemingly a little

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com1tag:blogger.com,1999:blog-1380324239978010856.post-74188418199573493872009-11-25T18:03:00.002-06:002010-11-07T22:27:05.427-06:00

"Only in Mexico is death an occasion for laughter. On the Day of the Dead, when their spirits come back to us, the road from Heaven must be made easy, not slippery with tears..."The Consul – Under the VolcanoA certain fatalism pervades the Mexican way of life that means dancing with, or at the very least sharing a drink with death. To paraphrase Octavio Paz from his famous tract on Mexican

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com0tag:blogger.com,1999:blog-1380324239978010856.post-40008938348515844992009-11-17T16:16:00.004-06:002010-11-07T22:28:13.063-06:00

Refried Black Beans1 cup black beans6 cups water (approx)2 Avocado leaves2 tablespoons Manteca or Vegetable oilsalt, to tasteCheck beans for foreign particles, rinse then cover with hot water. Bring to the boil, add avocado leaves, cover and then simmer for around three hours or until the beans are tender. Add salt, remove the avocado leaves then puree to a smooth paste. Add more water if

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com0tag:blogger.com,1999:blog-1380324239978010856.post-37276842216898253282009-11-09T23:26:00.002-06:002010-11-07T22:28:37.274-06:00

There is something besides the relentless revelry, marigolds and brass bands in Oaxaca's Day of the Dead*. As families pass from house to house, visiting altars and friends they are nearly always greeted with spiced hot chocolate** and Pan de Muertos –Bread of the Dead– fresh from the market. In a festival dominated by the togetherness that is typically Mexican, sharing good food is of course

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com0tag:blogger.com,1999:blog-1380324239978010856.post-75645630202058309552009-11-06T11:51:00.003-06:002010-11-07T22:29:03.981-06:00

Chicken Broth2kg chicken carcass2 small white onion, halved4 clove garlic, peeled and roughly chopped2 bay leaves12 sprigs thyme (optional)In a large pot, cover the chicken carcass with water and wash thoroughly. Pour the water off and refill the pot with cold water, covering the bones. Bring to the boil, then reduce heat to a simmer. Skim off any fat or impurities, add onion, garlic and

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.comtag:blogger.com,1999:blog-1380324239978010856.post-25269232121985069922009-11-06T11:48:00.003-06:002010-11-07T22:30:06.723-06:00

Beans from the Pot2 cups black or pinto beans10 cups water (approx)1 small white onion, diced1 tablespoon manteca (pork lard)2 sprigs epazote (with black beans only)salt, to tasteCheck beans for foreign particles, rinse then cover with hot water. Bring to the boil, add manteca and onion, cover and then simmer for around three hours or until the beans are tender. Add salt and epazote, simmer a

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.comtag:blogger.com,1999:blog-1380324239978010856.post-40616206317923194822009-11-06T11:40:00.002-06:002010-02-25T14:24:50.223-06:00

Mexican style rice1 cup long-grain rice2 tablespoons vegetable oil1 clove of garlic, crushed1 small white onion, finely diced2 tomatoes, finely diced2 1/2 cups caldo de pollo (chicken stock)2 springs of thyme1 bay leafsalt, to tasteSoak the rice in for an hour or more, beginning the process with hot water. Drain and rinse, then leave in the strainer to drain a little longer. In a wide based pan,

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.comtag:blogger.com,1999:blog-1380324239978010856.post-2449599360043921972009-10-28T16:23:00.001-06:002010-11-07T22:30:48.492-06:00

The ubiquitous Pollo Asado spots in Mexico are little less than a fixation for me. When I see the little chicken sign smiling at me, happy with his fate, I would near jump off a moving bus to sit down and give last rites with a few tortillas and spicy salsa.In the heart of the vanilla growing region of Veracruz, the little town of Gutierrez Zamora has a secret little den that serves up something

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com1tag:blogger.com,1999:blog-1380324239978010856.post-59525159355822031122009-10-24T18:30:00.000-05:002009-10-28T15:55:14.266-06:00

Enjoy a selection of photos taken on our travels. This photo post looks at the typography and signage found across the shop fronts and eateries around Mexico. Spectacularly colourful, painstakingly hand rendered and a tribute to non-computer generated design.

Karin Fergusonnoreply@blogger.com1tag:blogger.com,1999:blog-1380324239978010856.post-44977075989188491552009-10-14T17:46:00.004-05:002010-11-07T22:31:22.302-06:00

It’s no secret that Chefs don’t suffer fools gladly. Weeding them out before they get into your kitchen and ruin service can be difficult, but there are ways. Many years ago, I had a phone interview that consisted of a single question, “How long does it take to boil an egg?” I replied that it depended on how big it was, and was told to come in the next day for a trial.You see, an egg is not an

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com2tag:blogger.com,1999:blog-1380324239978010856.post-70346416523071038332009-10-06T18:28:00.004-05:002010-11-07T22:31:51.337-06:00

Native to Central and South America, the avocado is a tree bearing large berries which are indeed, the avocados themselves. In Mayan legend, avocado has long been credited with bestowing fertility, and it is said that young beautiful maidens were locked up at the height of the avocado season. While this relative to Bay Laurel or common bay leaf, cinnamon and sassafras may not enjoy quite the same

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com0tag:blogger.com,1999:blog-1380324239978010856.post-10980620009973421372009-10-03T15:04:00.000-05:002009-10-28T15:56:15.885-06:00

I thought I would upload a few photos I have taken since we have arrived. Below is a small series of portraits of people at work. Over the coming weeks I will post a few more on various themes so you can get a little more insight into our trip.

Karin Fergusonnoreply@blogger.com4tag:blogger.com,1999:blog-1380324239978010856.post-81107633971124561802009-09-23T16:07:00.001-05:002010-11-07T22:32:14.463-06:00

This week something a little more useful: the justly famous chile and chocolate mole of Puebla. National dishes often have back stories and folklore that cement them into the public consciousness, often they are certainly apocryphal but serve to give character regardless.But first, for newcomers to Mexican food, what is a mole? Mole (pronounced mo-lay) is basically a sauce which can be loosely

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com1tag:blogger.com,1999:blog-1380324239978010856.post-4173627873750609692009-09-13T18:55:00.001-05:002010-11-07T22:34:02.317-06:00

Investigative culinarianism comes at a cost, sometimes to the detriment of health but more often than not it's chalked in dollar terms. In calculating our budget for Mexico, I realised that we could save AU$285 (that's around 560 tacos, no light matter) by braving a 20 hour trip that kept us in Fiji for a stopover en route to LA. Bleary-eyed in Nadi, we spent hours looking at huge packets of

Travis Harveyhttp://www.blogger.com/profile/02198144397576024440noreply@blogger.com1tag:blogger.com,1999:blog-1380324239978010856.post-59836916017573953352009-08-19T02:26:00.000-05:002009-10-28T15:57:18.474-06:00

To ponder Italian food without tomato or peppers, Thai in the absence of chilli, desserts awaiting vanilla or a world without chocolate, is to render impossible some of the globes greatest dishes and rob us of life’s purest delights.De La Tierra aims to be a travel blog exploring Mexican food through these ingredients. We will be traveling to Mexico to meet with the people who cultivate, harvest,

Karin Fergusonnoreply@blogger.com2