Copenhagen Food Crawl:
Authentic mexican food is luckily not an impossible task to find in Copenhagen, anymore.
One of those places that does mexican right, is Blue Taco in the colorful Nørrebro neighbourhood of Copenhagen.
Their claim to fame, are the blue corn tortillas, that are more than just a gimmick. They’re apparently healthier, and pretty tasty aswell.
I was personally thrilled at the many taco options they had, although it was a difficult choice.
In the end I opted for a deep fried shrimp taco, a Coca Cola beef, and a vegan one with pozole (a form of fermented dry corn) and cactus.
All three were very flavourful, but the beef one was my favorite. I - of course - had to wash it down with a mexican soda, a sugar loaded Jarritos Pineapple. They’re too sweet for my liking, but they’re somehow a perfect fit with messy tacos.
I can’t wait to come back an give the rest of the menu a try. Did I mention they even have fried grasshoppers! If that’s not authentic mexican, then just call me a stupid gringo.
Repost from co-founder @kyleenkeenan .
@TopRankRepost #TopRankRepost After a long day of searching for embroideries with @randikenworthy we stopped for this delicious cold chocolate drink. Made with a melted chocolate bar, ginger and almond milk. Expect to see this on a menu soon 🤤. #inspiration#Cacao fria con jenjibre (cold chocolate with ginger) 👌#eatchocolateeveryday#oaxaca#oaxacafood
¡Ya llegamos! We've arrived, in the stunning city of Oaxaca. So far it's been a whirlwind of memeles, mole & mezcal, and it's only DAY 1!! (...don't worry, you'll learn all about these delicious treats very soon). Oaxaca is often considered Mexico's 'Culinary Capital' and has a distinctive cuisine in its own right. There are so many dishes and ingredients unique to this region that a single trip to the market involves learning a hundred new culinary names. Our stomachs are in for a workout and I cannot wait. Stay tuned!
We have been on the search for the most delicious authentic Oaxacan food since we got here and finally figured out how to find it! Around certain hours, there comes old ladies “donas” selling authentic food out shopping carts with bags in them. They park up, sell out, and disappear so you gotta grab them while you see them. I snatched up this a tomale made with some green vegetable and hot salsa and then ate another one with beans - not because I was hungry but because I had to know what it tasted like. Luckily, I’m on the @kenworthystudio diet which is drink mostly coffee and eat 1-2 meals a day, so snacks are a must hehe. #traveloaxaca#oaxacafood
After a long day of searching for embroideries with @randikenworthy we stopped for this delicious cold chocolate drink. Made with a melted chocolate bar, ginger and almond milk. Expect to see this on a menu soon 🤤. #inspiration#Cacao fria con jenjibre (cold chocolate with ginger) 👌#eatchocolateeveryday#oaxaca#oaxacafood
The barbecuing arrangements here in the Oaxaca region are inspired - entire halls are dedicated to flesh meeting fire. You enter one of these smoky dens of heaven, select your meat from artfully draped displays of beefy sheets and stumpy sausage links, and it is then cooked for you on coals, along with whole fresh green chillies and spring onions if you like. It's all then served up with tortillas for your eating pleasure.
This pot of goat moved me. Seriously, you know how sometimes you eat something and it is soooooo good that you just want to cry with joy? That happened to me with this goat. It is slow cooked in underground pits until meltingly tender and then served either in a deep, rich, red broth, or rolled inside soft tortilla which you then dip in the aforementioned broth. I already had pit cooking goals this year and this goat has most definitely cemented my plans.
Strings of worms ready for purchase in the market. I have to admit that I thought the whole worm/cricket/insect thing here was a bit of a gimmick, but I was very wrong. I learned today that insects are in fact a mainstay of Oaxacan cuisine and that they're actually viewed as an extension of the plants they feed on. So a worm that feeds on a certain type of cactus is almost like a fruit of that plant, because that's all they ingest. Traditionally the Oaxacan people did not have a lot of access to large meat animals so insects were a source of protein for them, alongside beans. These worms are used a bit like bacon, fried and sprinkled on salads or in soups.
These palest yellow orbs are called guyabas. They're a delicious fruit, a bit like a feijoa if you've ever had one of those. The flesh is firm but not crunchy, and they have a lovely, delicate, almost perfumed flavour. Perfect for restoring your virtue should you accidentally eat an entire basket full of meats cooked on coals for dinner.
over the top ridiculous breakfast at the animal market in San Antonino this morning c/o @oaxacking 🙌🏾: caldo de chivo, empanadas de pollo y mole amarillo, asado mixto, chorizo y moronga #oaxacafood#oaxacamexico
BREAKING NEWS: MEXICAN CHORIZO IS THE BEST EVER. Seriously, this stuff is amazing. Chock-full of flavour and spice, the extremely pleasing little links aren't packed as tightly as I expected. The result is soft, crumbly sausage that simply melts in your mouth. Big tick from me.
This beautiful bread is called Rosca de Reyes, which translates as Kings' Ring. It's eaten here in Mexico on January 6th (Dia de Reyes/Kings' Day) to celebrate the day the three wise men/kings/magi arrived to visit baby Jesus. The markets were brimming with these sweet be-jewelled rings today, with many satisfied customers heading home with their Rosca de Reyes tucked safely under their arms, ready for tomorrow's celebration. A little figure of Jesus is hidden inside the sweet bread, and the person who gets it in their slice has the honour of hosting Candlemas celebrations on February 2nd, which involves providing tamales for everyone. A true honour indeed in my book! In some parts of Mexico, Christmas gifts are also given on January 6th rather than on Christmas Day, as they're attributed to the wise men/magi and symbolic of the gifts they brought Jesus, rather than coming from Santa Claus.
I ❤️ mole. The real kind, made painstakingly by a mom over many hours the traditional way! Yesterday we took a over-the-top cooking class in Oaxaca with Esperanza. First we visited two local markets that were crazy crowded and sampled a local unsweetened, healthy chocolate drink. Then we went back to the kitchen to get our hands dirty. There was an open bar of beer and homemade mezcal (see the bamboo shot glass hanging around my neck) and we ate all day: homemade tortillas with squash blossoms and local cheese, tostadas with homemade salsa and crickets (!) and MOLE: spicy and rich with chicken and chocolate, a long list of spices and peppers. By the end I wanted to take a siesta, but i had a deadline, so coffee it was! .
In #Oaxaca there is a great tradition of treating vegetables as your main course. Here is #chapay - a palm blossom and similar to the heart of palm, roasted over mushrooms, sautéed #epazote , and pumpkin seed pepian sauce. #losdanzantes#oaxacafood
Lunch time, and making an invitation to come eat here. This is a newly opened family restaurant serving the best Mexican (Oaxaca) food, plus they have Mexican bread, coffee, and everything else you need. Give them a chance and come show support if you around this area! #moorpark#mexican#mexicanfood#oaxacafood