Chef Arturo Fernández
A tribute to simplicity, this soup combines beans, the aromas of yerba santa and avocado leaf and epazote. Served with mozzarella cheese, sour cream and serrano chili.
This name applies to a small, shiny variety of the black bean recognized as the best variety. It is valued because it produces a dark flavorful broth that does not lose its qualities if water is added over several days, hence it is known as the "legitimate bean of seven soups". It comes from Santa Ana Tlapacoyan, a municipality in Oaxaca with over 2,000 inhabitants, where this legume is planted every year between October and January.In the central valleys of Oaxaca, agricultural and artisan economies cohabit. The town of Teotitlan del Valle stands out for the mastery of its weavers, who produce rugs using pure raw materials and traditional or contemporary designs; the quality and vision of the work has earned its validation in the field of art.
The avocado tree belongs to the lauraceae family. Its leaf is oval shaped, measures approximately twelve cm. long, is dark gren in color and has an extraordinary aniseed flavor. Various regional kitchens include it in their recipes, fresh, dried, toasted or ground. In the center of the country it is added to beans as an aromatic herb, in Oaxaca it perfumes the black "mole" sauce and in Veracruz it is used in "barbacoa." Its most abundant production is in Michoacan which is also famous for its avocados.Michoacan is also known for the lake and city of Patzcuaro. Janitzio is the name of the main island, where the one of most frequented Day of the Dead celebrations takes place. Janitzio is also the title of a symphonic poem by Silvestre Revueltas, a great modernist composer.
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.
Epazote is the aromatic Mexican herb par excellence; many traditional recipes could not be conceived without it. The plant is native to Middle America, used since Prehistoric times. Currently, it is widely used in the kitchens of central, southern and southeastern Mexico. It has infinite uses in the Mexican kitchen. It is indispensable in cooking beans and in the preparation of soups, moles, corn "esquites" and salsas, among other dishes. It is cultivated in diverse zones of the country.The term Middle America designates a region defined by the cultural affinity that encompasses zones of Mexico, Guatemala, El Salvador and Belize. The civilizations developed in this region shared theocratic organization, calendar, specialized labor and cultivation of corn, beans and chili, among other traits.