Word: cabrera
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Dates: during 2000-2009
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...point. We had enrolled in a daylong[an error occurred while processing this directive] cooking class during a family trip to Ciudad Oaxaca, a city as renowned for its cuisine as for its baroque architecture and the magnificent Zapotec ruins on nearby Monte Albán. Before long, Pilar Cabrera, the affable proprietor of Casa de los Sabores B&B and an experienced cooking instructor, had put us all to work. My mother and sister cleaned peppers, I chopped cilantro, and two family friends who had accompanied us on the trip hovered over a pot of simmering milk. My father...
...Casa de los Sabores B&B (011-52-951-516-5704; lasbugambilias.com) A lovely, outdoor kitchen in a vintage, colonial home is Pilar Cabrera?s classroom...
...following recipes are courtesy of Pilar Cabrera at Casa de los Sabores B&B in Oaxaca, Mexico. Ingredients such as dried chilis and Mexican chocolate can usually be found in the international food aisles of your local supermarket or through specialty websites such as Ethnic Grocer or MexGrocer.com. These recipes serve six people...
...destinations including Italy, France and Mexico. Within Mexico, the state of Oaxaca is the culinary standout. Celebrated for its complex stews, bold flavors, unusual ingredients and intricate cooking techniques, the area has long attracted gourmets from around the world (the most daring will munch on chapulines--fried grasshoppers). Cabrera began offering lessons after getting repeated requests for recipes from travelers who ate in her family's restaurant, La Olla. But what began seven years ago as an occasional class has turned into a semiweekly event often sold out a month ahead in high season, from December to March. Across town...
They will see a more intimate side as well. A day of cooking can offer more insight into the local culture than a week's worth of museum visits. Cabrera began our session with a trip to a traditional market--not the main one most tourists visit--where we got to know local produce, taste handmade cheeses and meet the growers who supplied our ingredients. Later, as we prepped the two dozen items for a Oaxacan mole negro (chicken in a dark-brown spicy sauce), Cabrera explained its origins. The dish was developed during the Spanish colonial era and contains...