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Published: Thu, March 02, 2017
World | By Tasha Manning

November | 2015 | House of Colors School of Traditional Mexican Cooking

November | 2015 | House of Colors School of Traditional Mexican Cooking

November 9, 2015 at 7:54 pm · Filed under Uncategorized

I have no idea where the time has gone, but here I am getting my seventh season in the kitchen underway. It has been exciting to have cooks from all over the planet drop by to cook up traditional Mexican foods that have wound up in kitchens from Thailand to Sweden!

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I spent my summer as always in South Central Mexico traveling with Manuel , And recently we were invited to a very old and authentic Oaxacan restaurant in Mexico City's beautiful Star district for supper. Being close to Day of the Dead, we enjoyed looking over the ornate Oaxacan altars, replete with favorite foods prepared to welcome the spirit friends of the owners and workers of Tanguyu - meaning "clay doll" in the Zapotec language. All dishes are prepared at the moment they are served, and my enmoladas - like enchiladas but prepared with mole instead of a chile sauce - were memorable indeed. I wound up with a kilo of mole colorado paste to take home, the best way to teach yourself to recreate a mole you particularly enjoy.

Pepe's intuition turned out to be pretty magical indeed. The mass ended, the courtyard exploded in tower after tower of world class fireworks, spinning and gyrating images of different areas of Southern Mexico that specialize in the creation of these surreal, splendid creations, as well as animals, flowers, birds, and of course Many images of the Virgin Herself outlined in glorious fire. Rocket after rocket shot into the night sky, erupting in multi-colored displays of flowers, gigantic bubbles and even white shimmering rain falling down on the ecstatic crowd for over two hours, accompanied by whizzes, whistles, snap-crackle-pops, and Deep booms. We have seen the magnitude of this magnitude, and it turns out to be a special one for the fireworks makers of Mexico, who is only once a year ... and we just happened to be present!

P> I never cease to be amazed by the surreal quality and the endless variety of life in this fantastic country. In my kitchen I always encourage people to come to South Central Mexico for lunch! You will never look at Mexican food the same way.

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