Hola!
In this issue we offer some thoughts on the plight of Oaxaca's coffee growers (getting better), Oaxacan worms (getting better), food (good as it gets) and the Zocalo (new and improved).
IN THIS ISSUE....
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| Oaxaca's Worms leave Mexican officials squirming |
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Worms are a delicacy in the southern state of Oaxaca. An expensive delicacy, at that. They're blended into salsa. They're rolled into tacos. They're even mixed with chilies and ground into salt.
But the Mexican government is drawing the line at continuing to allow squirming red worms to be dropped into the smoky- flavored liquor called mezcal.
Once a backyard brew of dubious origin, mezcal's claim to fame is the cactus worm in the bottom of the bottle. Now that mezcal has become a government-certified alcoholic beverage with strict standards about what goes into the liquor, distillers have been forced to clean up their act.
Read on....
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| M'm! M'm! Good!! |
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Oaxaca's regional cuisine is considered exceptional even in food-famous Mexico. Developed over thousands of years, subtle and balanced, this food is good whether eaten on a street corner, a fonda in the market place or in a fancy restaurant in the historic center near the Zocalo. A stroll through the parks, to the museums and shops is much enhanced by a snack along the way. Perusing food stands in the markets with all their exotic piles of fruits and spices, and even buying a few, is a special Oaxaca adventure.
Read on....
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| Oaxaca's zócalo finally reopens - sort of. |
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On August 2nd, Oaxaqueños greeted the reopening of the main square with not too much more than mild curiosity.
The controversial reconstruction work to the main square has bewildered both locals and tourists as the 'secret' plans of the government were hidden behind high corrugated metal fences. Although it opened, it was not yet complete. The city is hoping that it will be finished by the Christmas season.
Full story....
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OAXACA'S
coffee growers and Mocha Cafe Lattes |
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In the organic riches of southern Mexico's mountainous coffee growing region, indigenous Mixe and Zapotec Indians have grown coffee for over 200 years. Due to low coffee prices worldwide, many are forced to leave family and community, enduring the arduous trek north to U.S. streets, seeking work in restaurants, fields and factories of the U.S. economy. But one ministry with a heart of compassion to improve their condition is reversing that trend. "In a $3 mocha, the farmer receives less than five cents" says Dave Day, founder of Growers First.
Find Out More....
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