Oaxaca #1
Greetings from Oaxaca, Mexico! I’ve come here with two friends, one of whom pointed out a fermentation conference to me half a year ago (Ferment Oaxaca) and we decided to make the voyage. Oaxaca to me so far is coffee, mezcal, artisanship, incredible foods of all sorts, and people generous with their time and spirit.
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First meal in Mexico. After settling in with our AirBnB host, Guadalupe, we went to a Mezcalaria and on her recommendation ordered tlayudas (pronounced more like "clai-uda"). It's amazing that we've only been here a few days as it feels like several weeks have passed, fueled by many tlayudas.
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Un beso.
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DiDi is apparently similar to Uber--it's an extensive app based ride service as well as food delivery.
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This and many of the next pictures are all from Central de Abastos, a massive mostly open-air market.
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Still from Central de Abastos.
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Tlayudas at the market.
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La Santísima Flor de Lúpulo, one of the many bars and restaurants that is brimming with fermentation genius and intentional in their craft.
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Some diners enjoying Santisima.
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The courtyard of the incredible culinary school which is hosting Ferment Oaxaca 2024.
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A display in the front of Labo Fermento, a fermentation forward restaurant that blew us away with their generosity, food, and service. The next batch from Oaxaca will have several more images from this place featuring an impromptu behind-the-scenes tour of their fermentation setup. This wan't even a part of our conference!
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The beautiful ceviche at Labo.
