Salsa de Chile Pasilla de Oaxaca – Version Two

The smoked chile pasilla de Oaxaca, or chile Mixe ( pronounced, mee-hay) is unique to the state of Oaxaca. It imparts a fiery, smokey flavour to salsas, chiles rellenos, and vinegary // read more

Salsa de Chile Pasilla de Oaxaca, Chiles Cooked in Ash

With a bag of ash from Teotitlan del Valle and a bag of smoked chilie pasilla de Oaxaca, I'm picking up where I left off in December. The smoked chilie pasilla is a unique chile in // read more

Mole Amarillo – Not the one with chocolate!

Fall and winter are perfect seasons to make moles. These renowned labour-intensive stews of Mexico, especially Oaxaca state, are slow-cooked, healing dishes infused with earthy chilies and // read more

Dining in the Clouds/Sunday’s Special in the Sierra Juarez

Sunday is the day that Doña Leecha makes criollo potato and corn tortillas. Her restaurant Casa Piedra located at Rancho Benito Juarez in Oaxaca is located at a breathtaking 10,000 // read more