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Oaxaca Kindle Guide

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New Orleans Food & Travel Guide by Eat Your World

Download our Oaxaca Food & Travel Guide to your Kindle, smartphone, or tablet and get the inside scoop on 40 delicious typical foods and drinks in Oaxaca, plus bonus recipes from a popular Oaxacan chef. $3.99

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Ethiopian Chicken Stew (Doro Wett)


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Eat in a Wine Barrel in Chiusa, South Tyrol

Via Tinne 7, Chiusa

Chiusa is an alpine village with pastel-coloured houses and birrerie. It has a special eatery with typical hearty fare of the Sud Tirol region where, if you’re lucky enough, you can eat in a booth... Read more

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A cup of hot atole from Tamales Emporio in Mexico City.

What: Calling atole, a hot beverage with roots in Aztec tradition, “liquid corn gruel” simply doesn’t do justice to its deliciousness. We could happily start our every day with a cup of atole and a moist tamal, as many Mexicans around the world do, and have for centuries, back when atole was meant to fuel laborers through the morning workload. It can be thick and porridge-like or light and watery, depending on the atole maker. Traditionally, it’s made from masa (freshly ground corn dough, or its flour (harina), treated with lime) that is cooked and then boiled with water, sugar, cinnamon, and vanilla; it is especially popular for el Día de los Muertos and around Christmas. But you’ll see it year-round, too, and in many fruit and other flavors—rice, nut, eggnog, chocolate (see: champurrado). Try as many as you can! It’s usually not that sweet, but comforting, filling, and deeply warming—probably why it’s mostly drunk in the morning and evening.

Where: Restaurants specializing in tamales will usually offer various atoles as well, but you’ll most often see this sold on the street in the morning (look for the vendors ladling out of big steel containers). Ours is from Tamales Emporio (Alvaro Obregón 154, map) in Mexico City’s Roma neighborhood, where atole varieties (22p) include guayaba (like a thick, sweet, pink fruit-corn shake served hot) and de rompope (a hot, creamy, smooth concoction with eggnog flavoring). In Oaxaca, we tried a much cheaper, equally delicious atole de arroz (6p) from the torta de tamal morning street cart (corner 5 de Mayo and Morelos); it tasted like drinkable rice pudding, minus the super sweetness.

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