Learn Spanish as you travel to Oaxaca, Mexico and tour markets, make mole, and learn more about mezcal.
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Kristen Kellogg takes us on another lost with locals adventure to the Mexican city of Oaxaca, famous for their mole, mezcal, and handmade arts. First stop is the Central de Abestos, the largest market in Oaxaca, that sells everything from clothes to food.
Meet up with Jorge Leon Leon, a chef who shows us how to find the best ingredients for mole. Mole is a special Mexican sauce made from chilis, almonds, cinnamon, and other seeds and spices. The chilis are toasted and then ground with other ingredients in a process than can take up to three hours to produce a smooth and flavorful mole.
Next we head out into the fields to get a closer look at how mezcal is made. Magueyes are harvested and cooked in an earth oven called a “palenque” for five days. They are then cooled and fermented in wooden barrels for up to 12 days to make mezcal. Another Mexican drink, pulque, is harvested straight from the plant as juice called “agua miel” or sweet water and drunk from a jicara or gourd.
Last we tour Oaxaca on “Noche de Rabanos” or the Night of the Radishes, when families carve artistic scenes of radishes that create a unique display in the center of town on December 23rd. This quirky tradition is one of many of the colorful and joyful celebrations that Oaxaca embraces throughout the year.
Want to learn Spanish and travel like a local? Join us for more Spanish travel and tips in our Lost with Locals series.
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