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Quesillo Making in Etla
Everyone say "Cheese"
For this experience, we are journeying out to Etla to see our favorite vendors from the Pochote Organic Market, Andrea and Noé. On their farm nestled into the valley of Etla, they utilize their neighbor´s cow milk to make their own quesillo, queso fresco, and requesón.
Apart from that, Andrea is a shining star in the kitchen, and makes such an array of delectable things that you’ll inevitably leave their home stuffed to to the brim. If you’d like a taste, stop by and see them at the organic market any weekend (walking directly toward the back room from the entryway of the Pochote on Marcos Pérez). Don´t forget to tell them we sent you!
What to Expect
We will head out from Tlayudona around 9 and arrive in Etla by 10 a.m. We will get to learn about rural life in Etla, and what it requires to turn the free-range eggs, milk, and other ingredients their farm produces into a delicious meal.
In this particular experience, we´ll be focusing on producing the local favourite: handmade quesillo. We´ll transform the milk from next door (literally) into the delicious stringy cheese that Oaxaca is so famous for.
At some point we´ll get hungry, and we´ll be able to feast down on a delicious homemade breakfast of seasonal fruit, atole, and either tamales/chilaquiles/memelitas, depending on what´s on hand. Regardless of the menu of the day, Andrea´s food never disappoints.
You´ll get to take home your quesillo as a souvenir to remind you of this delicious day trip.
Instruction on how to make quesillo.
A taste to take home.
Round trip transportation leaving from/returning to Tlayudona
Experience Timeframe: 9:15 a.m.- 1:30 p.m.
Logistics and Cost
Time Involvement – 4.5 Hours
Transportation – Provided from Tlayudona to Etla
Costs and Minimums – 1,000 MXN
There is a minimum of 3 people for this experience.