




As a World Heritage Site, Oaxaca is a superb tourist destination with history, culture, food, art, and crafts. For ancient ruins Oaxaca has pre-Columbian sites. Oaxaca is rich in colonial era architecture. The unique cuisine is home to mole, chocolate, and mescal. Oaxacan art boasts 3 great Mexican painters, Tamayo, Morales, and Toledo. Crafts include rug weaving, woven fabrics and embroidery, jewelry, pottery, woodcarvings, and basketry. I'll introduce Oaxaca with words, links and photos.





Oaxaca lies in a convergence of three valleys at about 1500 m (5000’). Mountain ranges of more than 3000 m (10,000’) block the weather from both the Gulf of Mexico and the Pacific. Mexicans refer to the people who live in these mountains as ‘the people of the clouds’. Some of these people live in a group of small pueblos known collectively as the Pueblos Mancomunados that are run as cooperatives and together they own about 70,000 acres of the Sierra Norte. The Pueblos Mancomunados provide services for eco tourism. You can stay in an adobe cabin at night, eat at a restaurant in town, then during the day hike or mountain bike on trails or on roads connecting the pueblos. Only 40 miles from Oaxaca, San Isidro Llano Grande is one of those pueblos surrounded by pine forest with a bit of fir and a lot of madroña and a bit of scrub oak. The woods contain many useful plants including pennyroyal, pericón, chepil, papal, rabbit grass, copal, chepiche, purslane, maguey, and epazote. In the rainy summer months they have mushrooms. Considering the elevation the terrain is fairly gentile.
Since for each 1000’ of elevation the temperature drops from 3 to 5 degrees Fahrenheit with 5 being the norm for clear skies it can be 25 degrees cooler than the valley floor. Even though it can get cold, it rarely snows in the Sierra Norte. When the clouds come usually it warming and it rains. Although every place on this earth is unique the upper elevations of the Sierra Norte feel a bit like coast range in southern Oregon near Ashland with a touch of California’s Northern Sierra thrown in, but then there are the tropical plants such as bromeliads. For another 20 pictures please go to my picasa web album.

Here are a few websites with a bit more information:
http://es.wikipedia.org/wiki/Parque_Nacional_Benito_Juárez
http://www.cdi.gob.mx/ecoturismo/oaxaca_llano_san_isidro.html
http://tierraventura.wordpress.com/the-sierra-norte-of-oaxaca/
http://www.oaxaca.travel/index.php?te=TE0002&ds=TE0090&st=TE0001&at=AT0288&pagina=1&lang=en







Let’s take a break and have something to eat. Oaxaca has many choices. Los Danzantes is a sister restaurant to one in Mexico City. It’s located off an interior courtyard on Macedonia Alcala between Bravo and Allende and is open for lunch and dinner starting at around 1:30 PM. While not traditional Oaxacan cuisine it is very upscale and combines modern and traditional elements in both food and décor. Normally they command top prices but on Wednesday and Friday they offer a price fix comida consisting of a mezcalito, sopa o entrada, plato fuerte, agua de sabor, postre, and café o té all for $105 (pesos) and prepared to their high standards. Get there early, it starts around 1:30 PM and when they run out your out of luck. For 25 pesos more they’ll throw in a glass of wine. Another nice thing about the comida, the chef gets to play. At most restaurants in town the menu rarely changes.![]() |
| Stuffed squash blossoms with chapulines |
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| A dessert of guayaba with a salsa of tuna |
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| Los Danzantes movable awning of sails |
The second place, El Timon, is a hole in the wall with about 7 small tables. El Timon translates to the rudder so expect mariscos. The main thing here is tostadas or cócteles of mariscos, including camarón, pulpo, ceviche, almejas, y ostras or in English, shrimp, octopus, ceviche, clams, and oysters. You can also get a shrimp soup and on Fridays and Saturdays whole fried fish, usually Huachinango or red snapper. The ceviche here is better than at some of Oaxaca’s finest.
The cóctele de camarón y pulpo is a personal favorite. The cócteles come in three sizes and you can wash one down with fresh limonada or naranjada, bottled water or coke. Everything is made to order including the limonada and it’s often a one man show so be prepared to wait. El Timon located on Matamoros between Porfirio Diaz and Garcia Vigil is open midday only from around 12:30 to about 6. Unfortunately El Timon closed in January 2012.