Join us to watch the video that resulted from a magnificent morning of recording.
Parte del proceso de elaboración de este platillo y su engañoso nombre.
Fogón de leña (2020) by Jesús CansecoSecretaría de las Culturas y Artes de Oaxaca
Wood burning stove
On partitions and with firewood, Doña Celina prepares her food
Ingredientes de la tortitas de camarón (2020) by Jesús CansecoSecretaría de las Culturas y Artes de Oaxaca
Ingredients
The tortillas have only ground corn, egg and salt. For mole, guajillo chili, sesame, clove, garlic and cinnamon are used.
Ingredients
Los tempesquistles.
The guajillo chili is cleaned out, browned and ground to make this dust. To flavor the mole, ajonjolí, clove and cinnamon are added.
El mole. (2020) by Jesús CansecoSecretaría de las Culturas y Artes de Oaxaca
Mole
The chili is set to fry by emiting an intense and delicious aroma.
La cazuela. (2020) by Jesús CansecoSecretaría de las Culturas y Artes de Oaxaca
The pan
By necessity made of clay, the pan is part of the seasoning.
Las tortitas (2020) by Jesús CansecoSecretaría de las Culturas y Artes de Oaxaca
Pancakes
This is what the pancakes are like after frying, waiting to add them to the mole that is being prepared.
Tortitas de camarón (2020) by Jesús CansecoSecretaría de las Culturas y Artes de Oaxaca
Shrimp pancakes
Doña Celina presents the shrimp pancakes with tempesquilles, a dish traditionally served in Easter. <br>
The shrimp pancakes were a special dish for Doña Celina, who told us they were eagerly looking forward to them as the rest of the year they ate mainly beans and tortillas.
