Beatriz Avendaño Gómez

Traditional chef from Santo Domingo del Estado, Oaxaca, Mexico

By Secretaría de las Culturas y Artes de Oaxaca

Disfruta en este video, el proceso de elaboración del tamal de mole rojo de ros y del atolito de res.

Ingredientes para los tamales. (2020) by Jesús CansecoSecretaría de las Culturas y Artes de Oaxaca

Ingredients for the tamales

Guajillo chili, puya chili, garlic, salt to taste and it is wrapped in totomoxtle leaves.

Moliendo, Jesús Canseco, 2020, From the collection of: Secretaría de las Culturas y Artes de Oaxaca
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Metate, Jesús Canseco, 2020, From the collection of: Secretaría de las Culturas y Artes de Oaxaca
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As in most Oaxacan kitchens, the metate (mealing stone) is indispensable, Doña Beatriz uses it as it is used in her community.

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

The pot

In this pot the tamales are placed for steaming.

Trozos de carne, Jesús Canseco, 2020, From the collection of: Secretaría de las Culturas y Artes de Oaxaca
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Tamal de Res, Jesús Canseco, 2020, From the collection of: Secretaría de las Culturas y Artes de Oaxaca
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The beef tamales must contain four pieces of meat.

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

Ingredients

Among other ingredients, the atolito de res (beef broth) is prepared with avocado leaves, guajillo chili and puya chili.

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

Moving

The atole (drink) must be moved constantly to prevent it sticking.

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

Gourd

With a gourd, Doña Beatriz serves the atolito (broth).

Atolito de res (2020) by Jesús CansecoSecretaría de las Culturas y Artes de Oaxaca

Atolito de res (beef drink)

Presentation of the atolito de res (beef broth), it is really a delicious dish.

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

Trio

Doña Beatriz, her mother and sister-in-law proud of their Triqui origin.

Niñas triquis., Jesús Canseco, 2020, From the collection of: Secretaría de las Culturas y Artes de Oaxaca
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Trabajo en equipo., Jesús Canseco, 2020, From the collection of: Secretaría de las Culturas y Artes de Oaxaca
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Deshebrando, Jesús Canseco, 2020, From the collection of: Secretaría de las Culturas y Artes de Oaxaca
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Gallina negra., Jesús Canseco, 2020, From the collection of: Secretaría de las Culturas y Artes de Oaxaca
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El huipil triqui., Jesús Canseco, 2020, From the collection of: Secretaría de las Culturas y Artes de Oaxaca
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La gallina, Jesús Canseco, 2020, From the collection of: Secretaría de las Culturas y Artes de Oaxaca
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Santo Domingo del Estado was one of the most interesting visits, mysticism is breathed in the air of the community.

Don't miss the process of preparing the red beef tamales and the beef atole (drink).

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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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