Mexican food doesn't always get enough credit. Each region brings its own style of food and signature dishes. I am partial to food from Oaxaca.
I went for a walk in the afternoon this day with the intention of picking up something light. As I walked past María y Su Bici, I was drawn in by the smell and the memories of past meals here.
This is the plate that was placed in front of me, a platillo oaxaqueño, or a Oaxacan plate. My efforts to work my way towards become mostly vegetarian miserably failed on this day.
Here is a quick guide:
Chorizo- Generally, it is a type of sausage but there are many variations on how to prepare it. The chorizo on this day proved to be too salty but tasty nonetheless.
Cecina-This is generally a thinly sliced and marinated beef or pork.
Tasajo-This is generally a drier thinly sliced beef. In this case, it was perfectly cooked. Tasajo can sometimes be a bit dry, especially at food stalls that don't sell a lot.
Mole Quesadilla-While in the US, the mole that is often served is mole poblano. But given the variations of mole that exist, it really is a family of dishes that has too many cousins to keep track of. Saying you like mole is as specific as saying that you like Indian curry. In this case, it was a sweet mole with a hint of spiciness brought about by the type of chili. The waiter wasn't sure what type it was.
Black Beans-Black beans are usually cooked slowly over a long period of time. Many people prefer beans cooked over a wood fire.
Queso Oaxaca-Used in a variety of dishes, it is often used for quesadillas. It can also be used as a topping. The cheese is semihard and has a texture similar to mozzarella.