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.
Postcards from Barton Springs 