Venture out to Yatareni with Tlayudona and Doña Juana for a taste of life in the campo. Juana and her family dedicate themselves to cultivating a mixture of corns, beans, and squash, known locally as “la milpa”. On their property, there´s an abundance of air, fruit-bearing trees, a few dogs, a whole lot of chickens, and a rowdy turkey who likes to make his presence known. Out of the various recipes that Doña Juana prepares often for her family, we narrowed down our first experience to four: the quintessential black bean tamal, the “chepil” tamal (a locally-grown herb with a distinct flavor quite typical in certain Oaxacan cuisine), the tamal de rajas, cooked with strips of just-the-right-amount-of-spice pepper and “quesillo” (Oaxacan string cheese), and an additional seasonal option. See website for details and to register.

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