The kitchen is open-
When we mentioned enthusiastically that KT would attempt our first Oaxacan mole, reactions gave us pause. From groaning and eye rolling to, "You're making it from scratch?" Pero si! Because we share a mutual food love for mole negro, the tedium of preparing it ourselves seemed a must for our kitchen journey. After plodding meticulously through each step (that included toasting and grinding 700 grams of chilies) and fearing that I might accidentally drift off during the final late night simmer, a beautiful thing emerged. Velvety, smoky-sweet, complex flavor with just the right heat. Feeling emboldened, we hit the streets of Oaxaca City to taste more.
Mole Negro con Pollo | Arroz Primavera
Salsa de Chapulines
Frijoles Negros Refritos
Desayuno Memelas Oaxaqueñas
Ensalata de Nopalitos
Tlayuda con Cecina
Flor de Calabaza y Quesillo | Huitlachoche
Unlike tequila, which is distilled strictly from blue agave, mezcal can be made from many varieties. Most mezcals are produced in Oaxaca due to the region's rich biodiversity and abundance of agave varieties for the choosing. Be it a celebration, homage to the dead or just because, there's always good reason to sip.
Para todo mal, mezcal, y para todo bien, también.
Kitchen Traveler is the creative brainchild of Michele McMurry and husband Doug, who together recreate global flavors from their cozy galley kitchen in San Antonio, Texas. While our passion for wandering and savoring is not new, our appreciation for such experiences ─ that for now remain on hold ─ is deeper than ever.