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May talks with Evangelina about the origins of Cocina Nana Vira and how a challenging moment in her family’s life transformed into a project that now welcomes visitors from around the world. She shares the cultural meaning and emotional depth behind Oaxaca’s ceremonial moles—coloradito, mole negro, and mole chichilo—and explains why traditional tools like the metate and fire-based cooking are essential to preserving authentic Zapotec flavors. We also bring listeners into the heart of our Oaxaca immersion experience, where students explore local markets, learn regional traditions, and cook alongside Evangelina in her wood-fired kitchen.

Key Takeaways:

• The powerful story behind Cocina Nana Vira and how Evangelina’s family revived ancestral cooking traditions.
• The cultural significance of Oaxaca’s ceremonial moles and what makes each one unique.
• Why traditional tools, native ingredients, and fire-based techniques are essential to preserving Zapotec culinary heritage.

Relevant Links And Additional Resources:

• 158 – Técnicas Ancestrales En La Cocina Mexicana Parte 2 | Ancient Techniques In Mexican Cuisine Part 2
• 157 – Técnicas Ancestrales En La Cocina Mexicana Parte 1 | Ancient Techniques In Mexican Cuisine Part 1
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