Thalia Barrios García's restaurant, La Cocina de Humo, highlights a unique dining experience in Oaxaca, showcasing her prowess with local ingredients and traditional techniques. The menu is shorter and flexible, reflecting the daily market offerings rather than classic dishes. For a budget-friendly breakfast, the comal egg, served with hoja santa and fresh salsa, is highly recommended. The conversation around the place of Mexican cuisine in fine dining is addressed, with emphasis on execution and hospitality over luxury. A favorite dish, the tlayuda, showcases Oaxacan flavors beautifully crafted by Chef Alejandro Ruiz.
Thalia Barrios García's La Cocina de Humo presents an intimate culinary experience, drawing inspiration from Oaxacan markets for a shorter, dynamic menu featuring regional flavors.
At Mercado de Abastos, I recommend trying the comal egg; it’s a simple yet delightful breakfast, made with fresh ingredients and traditional techniques—truly a local favorite.
There's an ongoing debate about whether regional Mexican cuisines belong in fine dining. I believe they can be expressed at various levels; hospitality and execution take precedence.
The tlayuda is a personal favorite; it strikes a balance between texture, capturing the essence of Oaxacan cuisine flawlessly. Alejandro Ruiz’s version is a must-try.
#oaxacan-cuisine #thalia-barrios-garcia #la-cocina-de-humo #mexican-food-culture #culinary-experiences
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