👉 ...and so, it was finally time to drag ourselves away from the amazing city of Oaxaca, with all of its delicious belly-busting streetfood 🌮🌶🍨, mezcal bars 🍸 and atmospheric cobbled streets filled with amazing performers of the annual Flower Festival... to head to Mexico City! 👉 PS: We're a little behind on our posts, so we just about dodged the devastating earthquakes which hit both Oaxaca and Mexico City - for anyone there now we hope you're ok and our thoughts are with all of the people affected by the horrible events that have unfolded this month. Very sad news for us to hear 😔
Some fine #Oaxacan x #RedCongolese x #Afghani sure to speed up the day. The shit is #greaselightning and if you're not careful it's #paraboiainducing but absolutely one powerful African dominant line. The terps are so hard to describe - basil to mango and cantaloupe. The grower is from Santa Cruz and this is his family's line. So special, and hopefully one day I'll have the privilege of growing it. @loompoly saving ya some! And for #punkrock#vinylnerds that is a #leshok#testpress in the background
🌮 Barbacoa tacos @tacosymezcal, anyone? 🧀Or maybe bacon-wrapped, mozzarella-stuffed jalapeños🌶. Or a flight of mezcal. 🌵 And crickets! Read my first look at @tacosymezcal in #Bell for @laweekly...not even 2 weeks old. In the old Corazon y Miel space. [Link in bio or http://estar.la/e/im] Thanks to tacorazzo @streetgourmetla. #tacotuesday (not quite) #🌮 #tacos#tacoparty#mezcal
Mezcal Monday: Vago Elote has a nose full of smoky toasted corn & dry river stones. The body is sweet with wood tones & layers of honeycomb, green tropical fruit & smoke. It has a prolonged finish loaded with mint and papaya. Why "elote"? Because between the normal second & an extra third distillation of their Mezcal Espadin, Master Distiller Aquilino Garcia Lopez naturally infuses the batch with roasted corn grown on his farm. The result is mezcal with a flavor that is truly the essence of Mexico.
Cooler weather in Los Angeles means it's time for this potato, green chile and cilantro soup.
What makes it creamy is Oaxacan style Mexican crema, which has amazing flavor.
The chiles are Hatch chiles from New Mexico, which are ending their season.
The potatoes are a mix of white and red, cooked in light chicken broth. The crema is stirred in at the end, then the cilantro goes on top.
#potatosoup#Oaxacan crema #mexicancrema#mexicansoup#hatchchiles @melissasproduce