Oaxaca - Pipían
My favorite dish of the cooking class (not *just* because I helped make it...) was a "dip" called Pipían. It is basically a salsa with ground, toasted pumpkin seeds in it.
Here are the ingredients:
After the pumpkin seeds have been toasted on the comal, you pick out any that are too dark. Once they cool, they get ground up in a food processor.
Tomatoes get roasted on the comal until they are nice and soft, and then get blended with a few pickled jalepeños.
The tomato mixture gets cooked with some onion and garlic.
When everything has cooled, the ground pumpkin seeds and cilantro get mixed in with the tomato salsa.
The end result looks like this:
Spread it on some tostadas that have been crisped on the comal, and you have a great appetizer. We can't wait to make this again when we get home.
Gorgeous photos! I wish we had a chance to take a class with Seasons of my Heart, but there was no time. We went with Casa Crespo's class instead and it was a nice intro for newbies to Mexican cooking. After using a comal, I really wish I had one of my own... talk about a versatile tool. (P.S. Deleted my previous comment for editing)
ReplyDeleteI'm guessing it is hard to go wrong with any of the cooking classes offered in Oaxaca. Next time we visit, we plan on taking more than one.
ReplyDeleteWhat a cool website! Oaxaca is such an interesting place. Recently Diana Kennedy published a book through the University of Texas at Austin called Oaxaca al Gusto that is all about the traditional food culture. It's a very well done book and I'm surprised it didn't win the James Beard Award. Keep up the good work.
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