The Epic Journey of a Oaxacan Chef

Pilar Cabrera’s world had changed – how she taught her cooking classes, how she ran her restaurant, her vision of her gastronomic future – and she had only been back from her month-long visit to Toronto for 10 days. But outside influences have always played an integral part in the history of Oaxaca’s rich culinary heritage, dating back at least five centuries to the melding of native Zapotec traditions with the import of Old World ingredients during the Spanish Conquest.

In a similar fashion, throughout the course of Chef Pilar’s sojourn to Southern Ontario, she impacted the way many Canadians view Mexican cuisine – now as more than tacos and enchiladas. And at the same time Pilar provided those who already had a palate for pozole, pescado Istmeño and pay de requesón with Oaxacan chocolate, with fulfillment of yearnings they had secretly held since their last visit to Oaxaca.

Pilar’s Canadian excursion provides an example of how Oaxacans can make their mark upon…

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