Traditional cooks and the heart of Oaxaca

Such a special celebration was possible thanks to the efforts of chef Celia Florián, President of the Association of Traditional Cooks of Oaxaca, Francisco Martínez Neri, Municipal President of Oaxaca de Juárez and Adriana Aguilar Escobar, Secretary of Tourism Development of Oaxaca de Juárez. , who were also in charge of opening this event that seeks to enhance culture through cuisine and its protagonists, the traditional cooks.

Cabio broth, tichinda atole, iguana yellow, thickened chepiles, party broth, all the exquisite varieties of mole, chocholucos, Chiltepec-style suckling pig, garnachas and a day dedicated solely to the immense amount of tamales in Oaxaca. These were just some of the delights that accompanied these days full of colors, embroidery, dance and music.


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