Recipe: Tostones (Fried Plantains)

Mark Stewart Food, Recipe 18 Comments

Here’s a quick tip: If you’re ever a hungover culinary student roaming the school walk-in cooler for a quick recovery snack: Make sure that banana you grab isn’t a plantain, or you’re going to have a really bad time. Fry them up and make Tostones on the other hand, and you’re good to go. Plantains are a very close relative to the common banana and are a staple in Latin and Caribbean cuisine. While physically larger, the biggest difference is …

Recipe: Torta with Pork and Chorizo

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The torta: essentially just the name given to any Mexican sandwich. During our time in Oaxaca, this was one of the first foods we immediately fell in love with, and has remained one of our top choices when grabbing a bite on the side of the road. This is one of those comfort foods that you eat without remorse: forget about caloric intake, don’t bother counting carbs, or getting enough ‘green’ in your meal.
 
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Around Oaxaca: Markets and Trees

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Roughly 30km east of Oaxaca, the town of Tlacolula holds one of the most impressive outdoor markets we’ve ever been to; not only in terms of size, but also the incredible selection of goods for sale. Many locals from surrounding villages and tribal communities venture into the city each week to display their product
 
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Oaxaca City

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It was supposed to be a nice spot to settle and relax, to stop and lay down some plans for the coming months. We planned on popping in, enjoying some great food, and getting out. Feeling like home wasn’t part of the deal, it certainly didn’t make leaving any easier. Yet five weeks later, we closed our apartment door behind us for the final time and walked to the bus station as the sun set ahead of us.
 
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