Sojourn by Horseback in Rojas de Cuauhtemoc
Alfalfa, the main crop of the village, feeds the cows whose milk makes the cheese. Kind of like a farm-to-curd-to-plate consciousness. There are about 10 cheesemakers in the village of under 1,000, plus many more dairy farmers that sell their milk to the cheesemakers. Here is a load of fresh alfalfa being transported by horse to a dairy farm. Talk about a low carbon footprint.
Cold cervezas and agua de melon was enjoyed while waiting for the others………
along with local cheese and Elena’s tortillas.
The plato fuerte was estofado de pollo, a classic Oaxacan dish but made in Rojas chunky-style instead of the usual smooth pureed sauce. You can see the ingredients: almonds, raisins, tomatoes, chilies en vinagre, cinnamon and chicken. Delicious, Gude!
She then presented us with bowls of freshly roasted chickpeas while we relaxed under the shade.
We kind of floated out bidding adios to this exquisite day.
Well. This looks like an amazing time – can’t wait to do it!