'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...
Hierva el Agua (Petrified Waterfall).
Bucolic scenes of country folk with goats and donkey's working the land are still to be seen in rural Oaxaca.
Hierva el Agua (Petrified Waterfall).
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.
Calle M. Alcala, Centro Historico, Oaxaca.
Calle M. Alcala, Centro Historico, Oaxaca.
Ceviche in Chilli De Agua with Pomegranate Sauce at Casa Oaxaca Hotel, Centro Historico, Oaxaca.
Sangre De Christo Church, Centro Historico, Oaxaca.
Carrying on the tradition of pre-hispanic cooking, Chef Celia Florian in her restaurant, Las Quince Latras, Oaxaca.
Early morning shoe-shines at Zocalo or main plaza around the Cathedral Area, Centro Historic, Oaxaca.
Views of Oaxaca at dusk from Las Quince Latras restaurant
Speciality Corn Tortillas from rare historic varieties are a big favorite at the Itanoni Restaurant, Oaxaca.
Tomato and noodle soup with spherified goats cheese at Pitiona Restaurant, Oaxaca.
Mal de Amor an Artisan Mezcal, known as Palenque at a small distillery in Santiago de Matatlan.
Mal de Amor an Artisan Mezcal, known as Palenque at a small distillery in Santiago de Matatlan.
Chilli Rolleno (Chilli de Agua stuffed with Pork & Beef with Black Bean Sauce) at La Olla Restaurant, Oaxaca.
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.
Chilli's roasted in the fire at the home of Mrs. Juana Perez, Teotitlán del Valle form the basis of much pre-hispanic cooking.
Crickets and other deep fried bugs are very popular snacks in the Tlacolula de Matamoros Market, State of Oaxaca.
Tlacolula de Matamoros Market, State of Oaxaca.