Postcard from Oaxaca: Serious salads

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.

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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

  1. Susan Frost says:

    My mouth is watering, just reading about the fresh salad combinations. Enjoy, enjoy, and thanks for sharing.

    Like

  2. Janet says:

    Thanks, Gayle. Better than being there…well, almost.

    Like

  3. Don Cuevas says:

    It has been at least 4 years since we were in Oaxaca. I feel we must go back this winter.

    Saludos,
    Don Cuevas

    Like

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