EnRoute, December 2017
I followed Chefs Julio Guajardo and Kate Chomyshyn to Oaxaca to learn the secrets of molé, mezcal and pit roasting. What we found was a vibrant food culture full of ritual, tradition, and open hearts.
EnRoute, December 2017
I followed Chefs Julio Guajardo and Kate Chomyshyn to Oaxaca to learn the secrets of molé, mezcal and pit roasting. What we found was a vibrant food culture full of ritual, tradition, and open hearts.