Cooking in the Campo: Tamales – Borchard Fellows

Let’s go to San Agustín Yatareni, a community that, although close to the city of Oaxaca, has a completely different atmosphere from what you’ll find in the colonial streets of the city. You’ll meet Juana and her family, who dedicate themselves to growing corn, beans, and squash—locally known as “la milpa.”

You’ll create FOUR types of delicious tamales: the classic black bean tamal, the chepil tamal (made with a local herb that gives it a distinctive flavor typical of Oaxacan cuisine), the rajas tamal (cooked with perfectly spiced strips of chili), and the squash blossom tamal with quesillo cheese.

Immerse yourself in this culinary experience with firewood, corn, and local ingredients, savor the flavors of each tamal, and allow yourself to enjoy Oaxaca from a unique perspective.

Your experience will include the following:

• A tour of Doña Juana´s property, during which she will explain the importance of the “milpa” (corn/beans/squash planting) and show the stages of the milpa´s growth, depending on the season.
• Personalized instruction regarding how to make four locally-renowned types of tamales.
• A break for fresh “agua de sabor”.
• The opportunity to cook your tamales over an open stove in great company.
• A delicious lunch that will leave you licking your fingers.
• A chance to escape the urbanity of Oaxaca and experience village life.

Additional information:

• Bathrooms are available, although they are rustic (latrine-style).
• Children are welcome to participate in this experience, but they remain the responsibility of the accompanying adults, as cooking involves open flames and the use of kitchen tools such as knives.