![]() ![]() ![]() This struck me as it was something that I believed connected them to the Mercado de tlacolula as barbacoa isn’t something that is served everyday. This I found kind of interesting as they kept it on their regular menu without a mention of it being served only on weekends. This is what my friend opted for and she had asked for barbacoa blanca, but they only had it on the weekends. Either could be put in a taco or eaten alone. There was options of just barbacoa roja or barbacoa blanca. I was unable to try the barbacoa there, but I have had barbacoa from other places. It is a staple meal when one goes to the Mercado as it is a whole day experience. One thing professor Portnoy had recommended us to try while visiting the mercado de Tlacolula. ![]() Gish Bac is actually Zapotec for Tlacolula, a place in Oaxaca known for many things. Most of their food was only the main dish. Although, they did not have many combo plates. It isn’t typical for Chiles Rellenos to be mixed with rice and beans. As professor Portnoy mentions in her book, “mexican cuisine was known to the mainstream for burritos and combo plates,” and this is an example of a combo plate as it comes with rice and beans. The one thing that I did notice was the combo plate look of it. The food did seem to be “authentic” in the sense of which this is what would be expected to eat in Oaxaca. I don’t really know what is authentic to that family as I am not part of their family. Oaxaca is known for keeping up with their indigenous roots and traditions, such as keeping their local dialects. Oaxaca is made up of 7 different regions and they are all very rich in culture. We can not talk about Mexican food as being unique as Bill Esparza mentions “we need to stop talking about ‘Mexican cuisine’ and talk about Oaxaca, Veracruz, Merida, the Central Valley.” Food is very specific to region and even to every cook. They also did not cut the cheeses, they left a whole block of cheese in it. My family here uses mozzarella because it’s easier to melt, but they are typically made with queso fresco. The one thing that took me by surprise was the fact that they used panela cheese which is something I am not used to. The chile was typical and the sauce was really good. These were served with a tomato sauce over the chiles, rice, and beans. I opted for those since I had been craving those for a while. One variation that I was not expecting was chiles rellenos. 4 moles, 6 Tlayudas, 2 barbacoa, meat plates, and some caldos. We sat down and there wasn’t many actual foods but just different variations of the same foods. The server was also dressed with a traditional embroidered shirt that we saw a lot of at El Mercadito. It did not seem to cater to one specific group but it was decorated with papel picado hanging from the ceiling. The place looked very relaxed and there was a big family, a couple, and 2 friends eating there. A liquor store right next to it looked slightly bigger from the outside. We finally got to the restaurant and it was smaller than I had expected. They started making food from their house and as they got bigger they expanded to a restaurant. I did a little more research and found that the restaurant was opened by a immigrant couple from Oaxaca. It’s name is in Zapotec, a dialect, still spoken in Oaxaca. I did a little research on my way to the restaurant and was surprised by the meaning of the name. I’m not sure how my mind got to think it was Italian. To me the name sounded something like a fancy Italian place. The name did not sound like anything Oaxacan, I had ever learned about before. ![]() We started discussing the name of the restaurant since its meant to be a Oaxacan restaurant I was a bit confused. I don’t remember the name, can you check my phone for it so we can go? I invited my friends to go with me last minute. ![]()
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