Tierra del Sol restaurant in Oaxaca
We enjoyed Tierra Del Sol so much, we went twice!
The restaurant is large and has four distinct sections. Our dinner started at the comal (a traditional flat cooking dish), where we had freshly made tortillas and a sampler of moles. Then, we went upstairs to the terrace, since has a nice view of the top of the Cathedral. The menu is very interesting. It is divided into sections, such as nopal (cactus), insects, vegetables and more. (At the moment, the link to the dinner menu isn't working, so I'm going by memory). I had a nopal in adobo. The nopal is the pad of the cactus, which has been de-thorned and peeled. It doesn't have a strong flavor, but is crunchy raw and carries other flavors well when cooked. The dish had an abundance of mushrooms and was very nice. My friends had a hearty vegetable soup loaded with squash blossoms.
Sitting by the comal
The next day, we went to the atoleria downstairs. Atoles are corn-based drinks. We had a sample of four. I didn't enjoy these, but it was fun to try. There is also of selection of bakery goods that are phenomenal! I had a guava pastry that was so buttery and excellent. There is also a shop, Masea, selling pastries, coffee and chocolates to take home.
Atole sampler with a sweet tortillaThis place is an excellent introduction to Oaxacan cuisine. The emphasis is on local ingredients and cooking techniques. It was delicious and educational! It is located in downtown Oaxaca, near the Zocalo.
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