Chef Diego Hernández Baquedano
Corn dough with cheese, wrapped in spinach leaves and steamed. On the inside, the fresh beef is complemented with a salsa made of guajillo and costeno chilies and perfumed with yerba santa and fennel.
This term is used to identify chilies cultivated along the Atlantic and Pacific coasts of Mexico. Although there is a rather broad denomination, each place has chilies typical to those called costeno chile. In Chiapas they may refer to it as serrano chili, while in Oaxaca they use this name for a dry yellow chili and another red one; in Guerrero, it is used to refer to chiltepe and bojo chilies. It is widely cultivated in the Mixteca region of Oaxaca, where it is used in soups, stews and salsas. Considered as a cultural, economic and political zone shared by Puebla, Oaxaca and Guerrero, in the Mixteca, the artisan production is highly protected and diversified, based on materials such as palm, cotton, wood, metals and clay.
Among the most highly consumed chilies in Mexico, guajillo is a dry reddish-brown chili that on average measures ten cm. long and four cm. wide in the widest part. It can be found in every market and is inexpensive. It is widely utilized because it adds color and consistency to stews, moles and salsas; it is usually cooked together with other chilies. When fresh, it is called "mirasol". It is produced in the central region of Mexico, in the states of Zacatecas, Aguascalientes, San Luis Potosi, Jalisco and Colima.In Aguascalientes, the most important celebration is the Feria Nacional de San Marcos fair, which combines cultural events, sporting activities, rides and craft booths and largest livestock exposition in Latin America.
Aromatic plant of the piperaceae family. Its flavor is aniseed-like and its leaves are soft, it has a heart-shaped leaf and varies in size from twelve to fifteen cm. It grows wild in humid areas, although it is also cultivated in gardens. It is a very popular condiment in Oaxaca, Chiapas, Tabasco and Veracruz, where it is used to prepare tamales, soups and stews containing all types of meat. In Oaxaca, it is essential to perfume yellow "mole" sauce, a popular dish served in the most sophisticated restaurants as well as in markets stands like in the Juarez and 20 de Noviembre markets.The traditional supply markets of Oaxaca are well-known for their food and craft products, and form an important part of the resplendent gastronomic landscape of the city.