Culture and Cuisine

Food Systems Track

The food systems track started their first week of the Culture and Cuisine class with Professors Amy Trubek and Cynthia Belliveau, looking into the concept of cuisine in Oaxaca, and how it fits into the past, the present, and the future of the people of Oaxaca. After a day of in-class discussion, we had our first field trip to Las Quince Letras, a restaurant where we tasted and analyzed three different types of mole, a traditional sauce that Oaxaca is well-known for. It was a really filling and tasty experience!

Continuing with trying to understand and deconstruct the Oaxacan cuisine, we discussed the differences between pre and post-conquest ingredients in the Oaxacan diet. A lot of us learned that sugar, mangoes, onions, garlic, and chicken weren't here pre-conquest! We then took our new found knowledge to the Hidalgo Market in Colonia Reforma, where we bought ingredients to make an epic meal! After five hours of working together diligently in the most beautiful kitchen we have seen so far, we mastered an incredible meal that we got to share with the Arts and Science group. We even got to make our own tortillas (with a little bit of help)!

We also had the chance to experience food at Teatro Culinario, a restaurant that believes in using local in-season ingredients of Oaxaca to create artistic, contemporary dishes. Very different than any of the food we have tried within homestays, in other restaurants, and on the streets! Finally, we made a trip to the Tlacolula market to look for different types of herbs and chiles that are used in Oaxacan dishes.

We are excited to learn more about Oaxacan cuisine and to cook more in the kitchen with Cynthia and Amy!