Fresh corn taco with barbacoa, queso and salsa.
Masa flour in Mercado San Juan.
Deep in Conversation about menu development for The Standard, London.
Tasting the incredible Guajes pods for the first time.
Amazing colors of Habaneros in Mercado San Juan.
Dried chilis in Mercado San Juan.
Wandering through the array of fresh vegetables in Mercado San Juan.
Ripened Sapodilla fruit in Mercado San Juan.
Oaxacan shop stall selling tamales with red mole and our first michelada.
Flat Oaxacan style corn tortilla topped with mole negro, refried beans, fresh queso and salsa verde.
Refreshing fermented pineapple rind drink called Tepache.
Al pastor Taco with salsa verde.
Rich tomato based forever fish broth, finished with fresh epazote and onion, simply delicious.
Pulque drink made from fermented sap of the maguey plant.
Small stalls selling accompaniments for barbacoa.
Barbacoa fire pits being prepared for the overnight cooking.