María Rodríguez García

Chef from Santa María Apazco, Oaxaca, Mexico.

By Secretaría de las Culturas y Artes de Oaxaca

Please enjoy the video below that we recorded in Doña María's kitchen

No pierdas detalle de la elaboración de los tamales de nopal gordo.

Nopal y metate., Jesús Canseco, 2020, From the collection of: Secretaría de las Culturas y Artes de Oaxaca
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Mazorcas sobre cobija., Jesús Canseco, 2020, From the collection of: Secretaría de las Culturas y Artes de Oaxaca
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The dish to be prepared requires the selection of large nopales (prickly pears) and corn, ingredients that cannot be missed in Oaxacan food.

Sazón. (2020) by Jesús CansecoSecretaría de las Culturas y Artes de Oaxaca

Preparation of the masa dough

The masa dough for tamales is seasoned with leaves of yerba santa.

La olla y su corona. (2020) by Jesús CansecoSecretaría de las Culturas y Artes de Oaxaca

The pot and its crown

La olla, para habilitarla como vaporera, debe contar con una corona al fondo, la que tejen con pedazos de carrizo.

Al vapor. (2020) by Jesús CansecoSecretaría de las Culturas y Artes de Oaxaca

Steamed

Una vez que la olla ya está evaporando, se colocan los tamales sobre la corona para su cocción.

El nopal gordo., Jesús Canseco, 2020, From the collection of: Secretaría de las Culturas y Artes de Oaxaca
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Abriendo el nopal., Jesús Canseco, 2020, From the collection of: Secretaría de las Culturas y Artes de Oaxaca
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The nopal (prickly pear) is placed directly on the wood-burning grill for the cooking of its pulp.

La carne y baba de nopal., Jesús Canseco, 2020, From the collection of: Secretaría de las Culturas y Artes de Oaxaca
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El plato de nopal., Jesús Canseco, 2020, From the collection of: Secretaría de las Culturas y Artes de Oaxaca
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Doña Maria extracts the flesh and juice from the large nopal (prickly pear).

Para la salsa. (2020) by Jesús CansecoSecretaría de las Culturas y Artes de Oaxaca

Ingredients for the salsa

Tomotoes and chilis are steamed over the tamales.

Salsa roja o verde. (2020) by Jesús CansecoSecretaría de las Culturas y Artes de Oaxaca

Salsa roja or salsa verde

When serving tamales, Doña María ask if they are preferred with salsa roja or verde.

Nopal con salsa. (2020) by Jesús CansecoSecretaría de las Culturas y Artes de Oaxaca

Nopal (prickly pear) with salsa

The nopal (prickly pear) is mixed with salsa—we cannot deny that the consistency is so thick first of all that it does not seem pleasant—but the result is surprisingly rich.

Doña María (2020) by Jesús CansecoSecretaría de las Culturas y Artes de Oaxaca

Doña María

The tamales are opened and the result of mixing the salsa and the nopal (prickly pear) is served.

Tamales de nopal gordo. (2020) by Jesús CansecoSecretaría de las Culturas y Artes de Oaxaca

Tamales of large nopal (prickly pear)

They can be prepared with salsa roja or salsa verde in any way, the tamales of large nopal (prickly pear) are delicious.

Pulque. (2020) by Jesús CansecoSecretaría de las Culturas y Artes de Oaxaca

Pulque

To accompany the tamales of large nopal (prickly pear), Doña María offered us an excellent pulque.

Nopal gordo., Jesús Canseco, 2020, From the collection of: Secretaría de las Culturas y Artes de Oaxaca
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Doña María y su hijo., Jesús Canseco, 2020, From the collection of: Secretaría de las Culturas y Artes de Oaxaca
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Mujeres trabajando., Jesús Canseco, 2020, From the collection of: Secretaría de las Culturas y Artes de Oaxaca
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Vigilando el fuego., Jesús Canseco, 2020, From the collection of: Secretaría de las Culturas y Artes de Oaxaca
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La cocina de Doña María., Jesús Canseco, 2020, From the collection of: Secretaría de las Culturas y Artes de Oaxaca
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La cocina de Doña María, Jesús Canseco, 2020, From the collection of: Secretaría de las Culturas y Artes de Oaxaca
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Doña Maria's kitchen, with a thin ceiling and walls, was a very special kitchen for the recording equipment, it was late, it was very cold, but there was great human warmth. The story of Doña María and her family is a story of struggle, effort, sacrifice, but of a lot of family love.

Credits: All media
The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.
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