'Holy Mole' - In a country whose food is fast being regarded as the best in the world, Oaxaca stands out. Anthea Gerrie and I meet our match with insects, mezcal and a fiercely patriotic people...
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Hierva el Agua (Petrified Waterfall).
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Bucolic scenes of country folk with goats and donkey's working the land are still to be seen in rural Oaxaca.
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Hierva el Agua (Petrified Waterfall).
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Inhabited over a period of 1,500 years by a succession of peoples – Olmecs, Zapotecs and Mixtecs, the dramatic UNESCO world heritage archaeological site of Monte Alban.
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Calle M. Alcala, Centro Historico, Oaxaca.
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Calle M. Alcala, Centro Historico, Oaxaca.
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Ceviche in Chilli De Agua with Pomegranate Sauce at Casa Oaxaca Hotel, Centro Historico, Oaxaca.
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Sangre De Christo Church, Centro Historico, Oaxaca.
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Carrying on the tradition of pre-hispanic cooking, Chef Celia Florian in her restaurant, Las Quince Latras, Oaxaca.
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Early morning shoe-shines at Zocalo or main plaza around the Cathedral Area, Centro Historic, Oaxaca.
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Views of Oaxaca at dusk from Las Quince Latras restaurant
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Speciality Corn Tortillas from rare historic varieties are a big favorite at the Itanoni Restaurant, Oaxaca.
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Tomato and noodle soup with spherified goats cheese at Pitiona Restaurant, Oaxaca.
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Mal de Amor an Artisan Mezcal, known as Palenque at a small distillery in Santiago de Matatlan.
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Mal de Amor an Artisan Mezcal, known as Palenque at a small distillery in Santiago de Matatlan.
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Chilli Rolleno (Chilli de Agua stuffed with Pork & Beef with Black Bean Sauce) at La Olla Restaurant, Oaxaca.
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Mrs. Juana Perez kindly demonstrates a form of pre Hispanic Cooking at her home kitchen, Teotitlán del Valle, a small village about 31km from Oaxaca.
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Chilli's roasted in the fire at the home of Mrs. Juana Perez, Teotitlán del Valle form the basis of much pre-hispanic cooking.
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Crickets and other deep fried bugs are very popular snacks in the Tlacolula de Matamoros Market, State of Oaxaca.
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Tlacolula de Matamoros Market, State of Oaxaca.