Oaxacan Feast

My dinner from Oaxaca (pronounced "wah-Haa-kah") was incredibly tasty and took quite a bit of time to prepare. I was somewhat disappointed with the result, because it was so darn ugly on the table. You'd think that spending over a day and a half prepping and cooking would lend somewhat more beautiful results. I initially thought of skipping this blog post entirely, but it would be a shame to not remember the flavors. All of the recipes, except for the dessert, came from Susana Trilling's Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico.

The main dish I chose, "Albondigas Estilo Ejutla," was beef and pork (my addition) meatballs seasoned with cumin, cloves, allspice, peppercorns, garlic, and cilantro (subbed instead of mint). While the meatballs themselves were incredibly tasty, the sauce was what made the meal. This dinner was the first time I had used several varieties of chilis and I was a little nervous about the overall heat as a result. The sauce was made with a combination of guajillo chilis that were seeded and re-hydrated, chipotles with adobo, a boat-load of fresh tomatillos, and tons of garlic. The heat was slight, but not overwhelming and the taste of the guajillos was readily apparent. I was so pleased with this sauce that I think it will be my new staple "red sauce" anytime I make Mexican or Tex-mex in the future.

The vegetable dish I chose was "Calabazas Horneadas," which is pretty much squash, corn, chilis, and cream baked with a bit of cheese on top. Given the abundance of fresh corn and fruit available in the markets, I thought it would be a good choice -- and it was. This dish was seasoned with fresh poblano chilis, onion, garlic, and salt and pepper. It was an amazingly simple side with really wonderful complex flavors. Again, the chilis were the star of the show and added a nice kick at the end. This one really should only be made in the summer when fresh corn is available, because it totally sent this dish over the top.

I also made cilantro rice, which was really meant to be a vehicle for soaking up the sauces, but turned out to be rather tasty on it's own. Next time, I'll probably just make plain rice so there's less competition for flavor on the table. I searched long and hard to find a Mexican dessert to go along with the meal, but in all honesty, they kind of all sounded gross. So, I opted for a blueberry tart instead. It certainly wasn't authentic, but it was a perfect end to the meal. It also provided a nice breakfast treat for the next two days.

So, there you have it. My ugly, yet tasty adventure in Oaxacan cooking.