Oaxaca Before the Spanish a Special Class Devoted to Prehispanic Oaxacan Recipes

Oaxaca, a culinary gem of Mexico, boasts a rich tapestry of pre-Hispanic recipes that have captivated the attention of foodies worldwide. One such experience, "Oaxaca Before the Spanish," promises to unveil the vibrant flavors and traditional cooking techniques that defined Oaxacan cuisine long before the arrival of the Spanish conquistadors. With a stellar reputation and an enticing menu, this class offers participants a chance to explore the heart of Oaxaca’s gastronomic heritage. From the earthy notes of mixiote de hongos to the complex layers of mole amarillo, the evening promises to be a true celebration of the region’s culinary legacy.

Key Points

• The class focuses on pre-Hispanic Oaxacan culinary heritage, offering an immersive exploration of flavors and cooking techniques from the era.
• The diverse menu includes starters like mushroom mixiote and caldo de piedra, a main course of lamb mole amarillo, and a seasonal fruit atole dessert.
• Participants will experience traditional Oaxacan ingredients and preparation methods, such as cooking with hot river stones and using tortilla dough in the mole.
• The class includes alcoholic beverages, dinner, and private transportation, providing a comprehensive and inclusive experience.
• With a high rating of 4.9 from 7 reviews, the class offers a quality experience for exploring the rich culinary traditions of pre-Hispanic Oaxaca.

Class Overview

This special class devoted to pre-Hispanic Oaxacan recipes provides an in-depth exploration of the rich culinary heritage of the region before the Spanish conquest.

With a high rating of 4.9 from 7 reviews, the class promises an immersive experience, delving into the flavors and techniques that characterized Oaxacan cuisine in the pre-Hispanic era.

The class covers a diverse menu, including starters like mushrooms in guajillo chile salsa and a shrimp and fish soup cooked with hot river stones, as well as a main course of lamb with yellow mole and a seasonal fruit atole for dessert.

Participants can expect a fully inclusive experience, with alcoholic beverages, dinner, and private transportation.

Sample Menu

The pre-Hispanic Oaxacan recipes showcased in this class include a diverse selection of starters, main courses, and desserts that transport participants back in time.

For starters, there’s the mixiote de hongos, featuring mushrooms in a guajillo chile salsa, steamed in parchment paper, and the caldo de piedra, a shrimp and fish soup cooked with hot river stones.

The main course highlights mole amarillo, a lamb dish served with a yellow mole made from dry chiles, roasted tomatoes, and tortilla dough, garnished with vegetables.

For dessert, guests can indulge in the atole de fruta de temporada, a hot drink made with tortilla dough and seasonal fruit.

Starters

Mixiote de hongos showcases the depth of Oaxacan flavors, with mushrooms enveloped in a tantalizing guajillo chile salsa and steamed to perfection in parchment paper.

The caldo de piedra, a shrimp and fish soup cooked with hot river stones, offers a unique and captivating dining experience.

The pre-Hispanic cooking techniques used in these starters highlight the rich culinary heritage of the region.

Diners can expect:

• Robust, earthy flavors from the mushrooms and chiles
• A visually stunning presentation with the parchment paper
• An interactive, immersive experience with the hot stone soup
• A glimpse into Oaxaca’s vibrant culinary past

Main Course

Mole amarillo, a regional specialty, features tender lamb served alongside a vibrant yellow mole sauce. This dish showcases the rich flavors and culinary traditions of Oaxaca. The mole is made from a blend of dried chiles, roasted tomatoes, and tortilla dough, creating a complex and nuanced sauce that complements the richness of the lamb.

Ingredient	Quantity
Lamb	1 lb
Guajillo chiles	4
Tomatoes	3
Tortilla dough	1/4 cup
Vegetables	Assorted

The dish is beautifully garnished with an assortment of fresh vegetables, adding color and texture to the plate. Mole amarillo exemplifies the depth and diversity of Oaxacan cuisine, blending ancient techniques with locally sourced ingredients.

Dessert

For dessert, the class features atole de fruta de temporada, a warm and comforting beverage made with tortilla dough and seasonal fruit.

This traditional Oaxacan drink is a perfect way to end the meal, providing a sweet and nourishing conclusion to the pre-Hispanic culinary experience. The menu highlights the versatility of Oaxacan ingredients, showcasing how even a simple drink can be elevated with carefully selected seasonal fruits.

• The tortilla dough lends a creamy, starchy base to the atole.
• Seasonal fruits, such as guava or tejocote, add a burst of natural sweetness.
• Warming spices, like cinnamon or star anise, complement the fruit flavors.
• The drink is served hot, making it a cozy and satisfying end to the meal.

Logistics

The class includes alcoholic beverages, dinner, and private transportation.

Guests meet at Casa Crespo, located at Reforma 808 in the Centro district of Oaxaca de Juárez. The experience ends back at the meeting point.

The class starts at 5:00 PM. Accessibility features include wheelchair accessibility, allowance of service animals, proximity to public transportation, and accessible surfaces.

Confirmation is provided at booking, and the class accommodates a maximum of 15 travelers. Based on 7 reviews, the class has an overall rating of 4.9 out of 5.

Customer Feedback

According to the reviews, customers have had a positive experience with the pre-Hispanic Oaxacan recipes class. The class has an impressive 4.9 rating out of 7 reviews, indicating that attendees are highly satisfied with the offering.

Some key highlights from customer feedback include:

• Gracious and informative hosts who provide an engaging presentation on local cuisine

• Enjoyment of the unique and flavorful pre-Hispanic dishes served, like the mushroom mixiote and the seasonal fruit atole

• Appreciation for the class’s inclusive features, such as private transportation and alcoholic beverages

• Overall, a memorable evening immersed in the rich culinary traditions of Oaxaca before the Spanish conquest.

Frequently Asked Questions

What Is the Dress Code for the Event?

There is no specific dress code mentioned for the event. Participants can dress comfortably in casual attire that’s suitable for dinner and a cultural experience.

Is Photography Allowed During the Class?

Photography is allowed during the class. Guests are welcome to take photos to document their experience and capture the dishes and presentation. However, guests should be mindful of not disrupting the class or other participants.

Can Children Attend the Class?

The class is not specifically designed for children, but they are welcome to attend. The hosts are flexible and can accommodate families. Guests should check with the organizers about any special considerations for minors.

Are There Vegetarian or Gluten-Free Options Available?

The class offers vegetarian and gluten-free options, providing a range of dietary accommodations. Guests can enjoy the pre-Hispanic Oaxacan recipes while catering to their specific dietary needs and preferences.

Can Participants Bring Their Own Alcoholic Beverages?

Participants cannot bring their own alcoholic beverages to this class, as alcoholic beverages are included in the package. The class provides a complete dining experience with the specified menu and beverages.

The Sum Up

"Oaxaca Before the Spanish" offers an immersive culinary experience that celebrates the rich, pre-Hispanic heritage of Oaxacan cuisine. From diverse dishes to traditional cooking techniques, participants embark on a flavorful journey that showcases the robust and inclusive flavors that define this vibrant culinary tradition. With stellar reviews and an inclusive evening, this class provides a unique opportunity to discover the captivating culinary roots of Oaxaca.