La Casa de los Sabores

Experience the essence and diversity of Oaxaca’s music, fiestas, culture, and cuisine by joining an 8-day tour this February led by Marcia Lucas & Charlie Tesar. Based in the colonial gem of Oaxaca City, this tour offers a profoundly intimate look at life that remains rooted to the traditions of the land.

La Sirena Tours Presents:
Oaxaca: Carnaval 2010
February 11 -19 2010

One of the Bed & Breakfasts/Cooking Schools that will be featured on this tour is La Casa de los Sabores, a well-known establishment that Marcia Lucas, owner of El Interior, has frequented. We are very excited this month because Pilar Cabrera, chef and owner of La Casa de los Sabores, has graciously shared some of her fabulous summer recipes with us!

Located in Oaxaca, Oaxaca, La Casa de los Sabores boasts La Olla--a trendy eatery several blocks away from La Casa de los Sabores. The spotless kitchen produces a wide array of traditional Oaxacan, continental, and vegetarian foods. All of their culinary creations are cooked to order, prepared fresh starting when they receive your order. A variety of fresh fruits and vegetables create healthful and visually attractive dishes.

Many people who go to Oaxaca want to know more about the wonderful unique food from this region--especially the variety of "mole" sauces, the banana leaf-wrapped tamales, and the vast array of soups. Experienced chef and owner of La Olla, Pilar Cabrera, offers you the opportunity to learn hands-on about the complex cuisine of Oaxaca. Pilar's cooking classes are held in La Casa de Los Sabores (House of Flavors), and in this inviting atmosphere, you will learn to create a traditional Oaxacan 5-course meal.

Marcia says of Pilar's cooking classes:

I highly recommend Pilar Cabrera's cooking school Casa de los Sabores in Oaxaca, Oaxaca. Charlie, my husband, and I have taken several classes with her and she is an excellent teacher as well as chef. Her restaurant, La Olla, on Reforma, is hands down one of my favorite in Oaxaca. The comida corrida daily lunch of four courses is exquisite. It is skillfully prepared and served with the eye of an artist. In addition, Pilar is very conscious of making everything healthy without sacrificing flavor, and each course comes in perfect portions that don’t overwhelm. La Olla is a very affordable eatery & well patronized by the local Oaxaqueños, so it is sure to be a wonderful addition to your experience in Oaxaca.

Visit Pilar's website at www.laolla.com.mx to learn more about this wonderful Bed & Breakfast and Cooking School. Or, join her on Marcia & Charlie's Oaxaca: Carnaval 2010 Tour February 11-19.

Below are some wonderful summer recipes that Pilar Cabrera has graciously shared with us:

RECIPE: NIEVE DE MANGO (Mango Ice Cream)
by Pilar Cabrera
SERVINGS: 8


INGREDIENTS:

1/2 liter of water
6 small mangos
¾ cup sugar
Zest of 1 lime

PREPARATION:

1. Cut the mangos lengthwise and remove the pulp.

2. In a blender, blend the mango pulp, water and sugar until a uniform mixture is obtained.

3. Pour the entire mixture into ice cream machine or a traditional nieve maker.


 

AGUA DE HORCHATA
by Pilar Cabrera
SERVINGS: 8


INGREDIENTS:

1 cup of rice
2 sticks of cinnamon
½ cup of almonds, peeled
1 cup of sugar
2 liters of water
½ cup of chopped pecans
½ cup of chopped cantaloupe

PREPARATION:

1. Soak the rice in 2 cups of purified water for one hour, so that it becomes soft enough to blend.

2. Blend the soaked rice and its water in a blender with the cinnamon and almonds. Pour and strain through a cheesecloth to obtain the extract.

3. Put sugar in a pan with one cup of water. Cook over medium heat, stirring slowly, until the sugar is completely dissolved and looks translucent. Allow to cool.

4. Mix the extract with the syrup and remaining water.

5. Serve with chopped pecans and small chunks of cantaloupe, the rind of 2 lemons, and the petals of 2 roses as garnish.




SOPA DE ESQUITES (Poblano Corn Soup)
by Pilar Cabrera
SERVINGS: 6


INGREDIENTS:

2 tablespoons butter
1 tablespoon diced white onion
3 cup kernels from corn
1 chile poblano
¼ cup epazote
4 cups water
Salt and black pepper

PREPARATION:

1. Fry the onion in butter making sure not to burn it. Add the corn and chile over medium heat.

2. Add chicken broth to the pan and boil for 5 minutes. Add the epazote.

3. Season with salt and pepper.

CAMARONES A LA DIABLA (Devil Shrimp)
by Pilar Cabrera
SERVINGS: 6

INGREDIENTS:

18 large butterflied shrimp
Salt and pepper to taste
1/4 cup fresh lemon juice
1/3 cup olive oil
1 medium-sized onion cut into very thin strips
5 medium roasted tomatoes or cooked and drained green tomatoes
4 pickled chipotle chilies
1 clove of peeled and chopped garlic
1/3 C. dry, white wine
1/4 tsp. dry orégano

PREPARATION:

1. Season the shrimp with salt, pepper and lemon juice; allow to marinade for 30 minutes.

2. Heat half of the oil in a frying pan, adding the already drained shrimp, (save the juice in a separate bowl or cup for future use). Sauté it together with the onions, stirring constantly for 3 minutes. The shrimp should only be lightly cooked.

3. With a slotted spoon, remove the shrimp and onions and put them in a bowl.

4. Now blend the tomatoes, garlic, chiles and chile juice in a blender to create your sauce. Heat up the remaining oil and pour the sauce into the pan and heat it over a high flame for 8 minutes, stirring and scraping the bottom of the pan all along so that the sauce does not stick. Add the shrimp and onion mixture when the 8 minutes are up and continue to sauté it for another 2 minutes.
 

El Interior
1009 West Lynn
Austin, TX  78703
p. (512) 474-8680
info@elinterior.com
www.elinterior.com