Gorgeous greens, so incredibly fresh they taste as though the kitchen just harvested them from a rooftop garden.
Not the stereotypical first food post from Oaxaca, but the salads in this capital of respectful fusion of ancient cooking traditions and contemporary presentations are that good. Long-gone are the days when traveling Americans need feel constrained in vegetable consumption, and Oaxaca is about more than mole.
Among the salads we have sampled recently are:
- Mounds of fresh watercress – berros – with pears, Roquefort and honey, a wonderful spinach and grapefruit salad and yet another one with roasted nopales, asparagus and smoky quesillo at La Biznaga
- Spinach salad with a round of goat cheese and crispy adornment at Los Danzantes
- An organic salad with strawberries and crispy strips of sweet potatoes and one layering fresh nopales and roasted baby kale topped with luscious enormous shrimp covered with chapulines, toasted grasshoppers – a Oaxacaan delicacy – at La Olla
- Spinach salad topped with pomegranate seeds and a stone-ground mustard vinaigrette at El Morocco Café
- An abundance of arugula and pears at Mexita
More food posts ahead.
3 thoughts on “Postcard from Oaxaca: Serious salads”
My mouth is watering, just reading about the fresh salad combinations. Enjoy, enjoy, and thanks for sharing.
Thanks, Gayle. Better than being there…well, almost.
It has been at least 4 years since we were in Oaxaca. I feel we must go back this winter.