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Where the locals eat in Oaxaca City

Hey Ayngelina, we are also living in Oaxaca and blogging about food (I am a chef) so I have a few recommendations of where to buy and eat. Have a look at your own discretion http://delatierrablog.blogspot.com/ might see you around if you are still here.

May 05, 2010
ZedKatsu in Mexico

Best Quesillo in LA?

Oaxaca cheese, as it is otherwise known. thanks.

Apr 23, 2010
ZedKatsu in Los Angeles Area

Best Quesillo in LA?

Quesillo isn't exactly hard to find here, but I haven't found any to be impressed with yet. Any recommendations? Any area considered.

Apr 23, 2010
ZedKatsu in Los Angeles Area

Looking for a deli with quesillo?

Just moved to San Diego and need a good supply of quesillo (Oaxacan cheese). Can anyone recommend a good Mexican deli?

Apr 23, 2010
ZedKatsu in San Diego

What Have You Learned from Home Fermentation?

In Vancouver, I worked at a French restaurant that partook in the wild game and mushroom festival. 2 months ahead of time we made choucroute (sourkraute) which spoiled in the last week of its fermentation. This, after putting up with the smell in the wine cellar for two weeks. Reason turned out to be that the salt quantity had been incorrectly calculated: too much will kill the process, too little and it will take over. My tip is to be very exacting and use a good recipe, meaning the right environment, container, salt etc. its a long way to back peddle as we found out.

Feb 07, 2010
ZedKatsu in Features

Mushroom and Chile Tacos

We loved these even though we used mixed mushrooms in place of the portabello. One thing that improved them even more was good salsa, and as a big fan of mexican i always keep a stash of my own homemade, fresh every few of days. Sometimes I just mess around with typical Mexican items and blend them, but last week I found this page if anyone is interested in salsa recipes that work really well. http://delatierrablog.blogspot.com/20...
The rest of this blog is pretty interesting too. happy eating!

Feb 07, 2010
ZedKatsu in Recipes

Mayan-Style Pit Pork (Cochinita Pibil)

There is a great recipe here, along with recipes for the traditional pickled onion and black bean sides. I made it last week and i cant fault it, even though i did forget to add the bay leaves and allspice. http://delatierrablog.blogspot.com/20...

Feb 07, 2010
ZedKatsu in Recipes

Do you have catering exp? I have a Question.

Couple of notes on the chicken: 200 degrees for 1.5 certainly is pushing it. From room temp I would give them 45 minutes at 300, then turn them up to 450 for 10 minutes to colour slightly. Don't put the gravy on until it is time to serve. yes it will keep them moist but it will also ruin the consistency of the sauce. Use a little chicken stock in the bottom of the tray, cover with foil. Pressing a cooling rack over the top to hold the chicken down, pour off stock when you turn up the oven and leave the foil off. The potato will need an hour at 300. If you can, whilst the chicken has it's final 10 minutes, re-whip the mash in a large pot on the stove with a little more butter and maybe some of the stock if it needs moisture.
I would not pre cook the chicken in my opinion. You really can tell the difference quite easily, and if this is a gig though your sister you may want to go to extra effort. Of course, that it is hot and seasoned well is the main thing. Good luck, whatever you do.

Jan 18, 2010
ZedKatsu in Home Cooking

Mexican Salsa

Hey Mexicana, i found a bunch of good recipes here http://delatierrablog.blogspot.com/20...
all mexican stuff. I have tried quite a few recipes and they have all been very tasty.

Jan 18, 2010
ZedKatsu in Recipes