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Travel Blogs from Oaxaca
... chapulines: fried crispy and hot (chilli spicy hot) grasshopper
- quesillo: local stringy cheese
- mole / rojo: a rich sauce made of ground chilies and a number of ...
10 small or 5 medium chiles of any of the following types:
(dried) chile pasilla Oaxaqueña
(fresh) chile de agua (possibly similar to Hungarian wax pepper)
(fresh) chile poblano
1 branches of epazote, about 20 leaves
3 - 4 eggs
½ c. vegetable ...
Thursday 12September 2013 Off and out by 8 again but actually it is a great idea cos we beat he crowds. Monte Albon is a stunning ruin of the Zapotec who existed and traded with the Teotihuacan people and both civilizations collapsed at the same time in 700AD having started building in 200BC. The remains have a similar layout and a great ball court like we saw at the Anthropology museum. We came back to re-visit the plaza and handcraft market we had discovered yesterday. ...
... a lot during our year in Mexico. They handled the nearly three mile round-trip hike without any complaints. When our guide showed us how to play a particular plant leaf like an instrument, Micah was hooked. He had mastered it by the end of the hike. A big highlight for me was getting to swim in a pool at the base of the cascades.
The kids were excited to re-mount their horses back at the trout ponds. Back up the ...
... She turned five on February 18. Again, the anticipation was half the fun. One of our family traditions is to say “thankfuls” before eating dinner. We hold hands around the table and each say what we’re thankful for. Any one of us can go first, but it is often Zola who begins. For weeks before her birthday, as part of a long list of thankfuls, Zola would say, “I’m thankful that I’m going to be five ...