Eating the vines…
Guias (Gee-uhs) are the vines and leaves of the squash plants that wend and weave their way around the bases of the corn in the ‘milpa’. To make these fibrous vines more palate-friendly, they are chopped first into small pieces before being boiled, to make them more tender. These greens, boiled in water along with herbs, corn husks and onion, are the base of Sopa de Guias.
This humble soup is a perfect example of how little is wasted in Mexico’s culinary landscape. That said, a soup like this has the potential to taste like little more than watery broth with boiled greens – perfectly welcome when prepared and offered with love and humility. As a restaurant patron, however, most of my own taste-tests in Oaxaca left me wanting a bit more for my 80 or so pesos – until I tried the offering at Casa Oaxaca, El Restaurante in Oaxaca City.
In keeping with the style and reputation of the restaurant, the presentation of this soup is more “haute” than the “humble” version Chef Alejandro Ruiz was raised on. There’s no trozo de elote (slice of corn on the cob) to gnaw on, instead the corn kernels have been scraped into the bowl. Delicate golden-orange petals of the squash flower adorn the bowl before the broth is ceremoniously poured over at the table Nevertheless, he stays true to tradition; in his extensive knowledge of the range of herbs of Oaxaca; these along with a small amount of chile pasilla paste, bring warmth and complexity to the simple broth.
Aside from the chocoyotes – dimpled little masa dumplings which generally contain some lard to lighten them up– this soup is traditionally a vegetarian dish. Should a bit of lard be a deal-breaker, ask for them to be left out and enjoy this soup with a tortilla instead.
Casa Oaxaca, El Restaurante
A Gurrión 104 A, Oaxaca Centro
Phone number+52 951 516 8531
Strongly recommended that you call ahead for reservations, or stop in and make reservation in person if you are in Oaxaca
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