This week we are settling into more of a routine in the beautiful city of Oaxaca, and each of us is finding our own little things and experiences that we enjoy doing. Some of us have been playing basketball with local Mexican Mormons, others have been enjoying the food at a nearby organic farmers market on Friday and Saturdays, others have been running up a local hill, making compost in a garden rooftop, and still others have been playing soccer with locals. As we explore the city and all its wonders, we also have had to face new challenges. Whether it’s getting used to the way that things here usually change last minute, adapting to new customs, or watching the Patriots lose, we have all been facing new challenges and hopefully growing as people and as a community here in Oaxaca. Last Friday we went on a field trip to Ocotlan to learn about the local culture. We were lead on a guided tour of the local countryside learning about several different kinds of local Agave. Agave is the plant that Mezcal and Tequila are made of, and though the different kind
s resemble large cactus, they are not related to the cactus family. We saw how the local agave was grown, and then saw how it was processed into Mezcal. First, the agave hearts are roasted slowly in a large outdoor oven in the ground with rocks for several days. The hearts are dug out of the pit and crushed by an electric wheel. The juice that is extracted is fermented in huge wooden vats, and then distilled according to a variety of measures. For special Mezcals, fruits and other flavors are added in the distillation process, and in a type called "pechuga," a chicken breast is used to enhance the flavor. Our many vegans and vegetarians were crushed to learn that some of the state’s alcoholic beverages were off limits to them, but somehow we managed to push through and partake in a tasting, trying to distinguish the different types of Mezcal.
After the spending the mid-morning learning about Mezcal production, we proceeded to gorge ourselves at a great local eatery and then head into town center to check out the market. We explored the market and then went to see a local convent-turned-art museum. The influential Mexican artist Rodolfo Morales restored the convent, and it was truly gorgeous. There was a lot of his work on display, as well as plenty of religious art dating back to the 1800’s. After a big day we were all exhausted, and the ride back was the quietest van ride of the trip (because we were all sleeping).
s resemble large cactus, they are not related to the cactus family. We saw how the local agave was grown, and then saw how it was processed into Mezcal. First, the agave hearts are roasted slowly in a large outdoor oven in the ground with rocks for several days. The hearts are dug out of the pit and crushed by an electric wheel. The juice that is extracted is fermented in huge wooden vats, and then distilled according to a variety of measures. For special Mezcals, fruits and other flavors are added in the distillation process, and in a type called "pechuga," a chicken breast is used to enhance the flavor. Our many vegans and vegetarians were crushed to learn that some of the state’s alcoholic beverages were off limits to them, but somehow we managed to push through and partake in a tasting, trying to distinguish the different types of Mezcal.
After the spending the mid-morning learning about Mezcal production, we proceeded to gorge ourselves at a great local eatery and then head into town center to check out the market. We explored the market and then went to see a local convent-turned-art museum. The influential Mexican artist Rodolfo Morales restored the convent, and it was truly gorgeous. There was a lot of his work on display, as well as plenty of religious art dating back to the 1800’s. After a big day we were all exhausted, and the ride back was the quietest van ride of the trip (because we were all sleeping).Stefan & Joe
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