The half-way point of our year in Oaxaca seems like a good time for a candid assessment of how we’re REALLY doing.
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For me to cover all the bases about Oaxacan food would keep us busy for a long time. So instead, I’ll divvy it up into smaller, bite-sized snacks for easier consumption.
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It is autumn, and although the daily temperatures have not changed drastically, something different is in the air.
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So what’s all the fuss about? Does the stuff taste good, or doesn’t it? As with most questions of beauty and taste, the answer is in the eye (or in this case, the palate) of the beholder.
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Immediately following the last day of August, a remarkable transformation occurs. Virtually overnight, every city and town in Mexico is festooned with red, white and green: the tricolor of the Mexican flag.
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In Oaxaca, as in much of Mexico, there is wide a range of options for food-shoppers—from the hole-in-the-wall tienda to the colossal megastore.
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It is August—the rainy season in Oaxaca. The days are warm, yet pleasant: weather reports in the 90s and 100s from around the U.S. offer daily validation of our move.
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The frustrations of our tenuous living situation were making it hard to enjoy life in Oaxaca. Enough, we declared—let’s get out of here!
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A happy coincidence of the timing of our move to Mexico was that we would arrive in time for La Guelaguetza, the máxima fiesta of Oaxaca.
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Tired of going everywhere on foot? Too cheap to hire a taxi? Buses in Oaxaca are cheap, plentiful, and, on occasion, fun.
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