Word: oaxacans
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...newspaper quotes the documents as saying, she was "unable to call for assistance for transportation to the hospital" to give birth. The social-services translator also reported that Baltazar Cruz had put Rubí in danger because she "had not brought a cradle, clothes or baby formula." But indigenous Oaxacan mothers traditionally breast feed their babies for a year and rarely use bassinets, carrying their infants instead in a rebozo, a type of sling...
...apparent fears is that an infant isn't safe in a home where the mother can articulate a 911 call solely in a language spoken only by some 50,000 Oaxacan Indians. Bauer points out that children have been raised safely in the U.S. by non-English-speaking parents for well over a century. Had they not, thousands of Italians and Russians would have had to leave their kids with foster care on Ellis Island. "Raising your child is one of the most fundamental liberties, and it can only be taken from you for the most serious concerns of endangerment...
...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 ingredients from as far away as India. "My class isn't just about making recipes," she says. "I'm sharing a tradition...
...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 ingredients from as far away as India. "My class isn't just about making recipes," she says. "I'm sharing a tradition." The experience couldn't have...
...Naranjo (011-52-951-514-1878; elnaranjo.com.mx) Known for her lighter version (read: no lard) of Oaxacan cuisine, Iliana de la Vega shares her recipe secrets in her internationally acclaimed eatery...