I'm went to Oaxaca in July 2011 courtesy of the NEH to study the arrival of the Spanish from the indigenous point-of-view. I'm now plotting to return and continue researching GM corn and colonial architecture in 2013.
Saturday, July 17, 2010
Who eats mole for breakfast?
It's not as spicy as it looks, in fact, it is poco picante and very subtle. The dark red one is called "coloradito" and is made from chilies, sesame seeds, almonds, raisins, bananas, tomatoes and spices. There are more than 7 distinct versions of mole, so I still have a lot to sample.