— Cook this: Chilaquiles rojos — in rustic tomato sauce — from Oaxaca
— Cook this: Caldo de fandango del valle — chicken soup — from Oaxaca
— Cook this: Empanadas de San Antonino — griddled crispy empanadas stuffed with yellow mole and chicken — from Oaxaca
— In Oaxaca, Bricia Lopez shows the deep roots of a distinct, diverse regional Mexican cuisine
— Cook this: Caldo de fandango del valle — chicken soup — from Oaxaca
— Cook this: Empanadas de San Antonino — griddled crispy empanadas stuffed with yellow mole and chicken — from Oaxaca
— In Oaxaca, Bricia Lopez shows the deep roots of a distinct, diverse regional Mexican cuisine
IN PRINT:
National Post: Nov. 30, 2019; page WP4
National Post: Nov. 30, 2019; page WP4