One thing is for sure…no matter where we go in Oaxaca, corn is on the table. Corn is a staple food here in Mexico, and Oaxaca showcases it as well as any other region.
In this segment, come learn how Amado Leyva, owner of Itanoni restaurant has made it his mission to save certain heirloom varietals of corn used in making the masa in his restaurant.
We then are tucked away in a small village to learn how traditional tamales are made in authentic Zapotec style by cook and restauranteur Abigail Mendoza of the famed Tlaminalli Restaurant.
Finally we are shown an updated take on some traditional tamales done two ways, the first wrapped in corn husk and filled with chocolate, and the second wrapped in the banana leaf stuffed in a squash blossom and seasoned with chipln by chef and owner of La Olla restaurant, Pilar Cabrera.