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A Catsup of Another Color

With its rich brown flesh and creamy texture it’s not surprising that, outside Mexico, zapote negro is often called “chocolate pudding fruit.” Beneath its papery olive-green skin, you wouldn’t expect to find such a rich brown, pudding-like pulp. Nor would you likely feel inclined to choose one that’s properly ripe, all wizened, saggy and split! It’s not …

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A Chef Shares His Love for the Plant Foods of Oaxaca

Chef Alejandro Ruiz at Oaxaca farm

Chef Alejandro Ruiz is widely regarded AS the unofficial ambassador of Oaxacan cuisine. He heads up a small empire; Casa Oaxaca, a boutique hotel and group of restaurants that celebrate the complexity of Oaxaca’s culture and traditions. He is the founder of ‘El Saber del Sabor ’ — ‘The Knowledge of Flavor’ —  a festival in Oaxaca celebrating the marriage of …

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Chayote “Mashed Potatoes”

Chayote “Mashed Potatoes” Chayote "Mashed Potatoes" Print Recipe CourseMain Dish Chayote "Mashed Potatoes" Print Recipe CourseMain Dish Ingredients 4 chayotes 1/2 cup white onion diced 1 clove garlic diced 1 teaspoon olive oil if you prefer, use butter instead olive oil salt to taste pepper to taste chicken bouillon to taste Servings: Instructions Chayote preparation …

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