Zapotec chef Abigail Mendoza Ruiz has become well-known for her indigenous Oaxacan cuisine made using ancient techniques from recipes passed down through the generations.
Mexico’s Zapotecs are an indigenous community living in Oaxaca, Mexico. Before Spanish colonisation, Zapotecan civilisation was a thriving epicentre of food, culture and tradition.
At Abigail Mendoza Ruiz’s Oaxaca-based restaurant, Tlamanalli, she serves exclusively Zapotec food prepared with recipes from her mother and aunt. There, she and her sisters make mole the traditional way – by hand-grinding ingredients on a stone metate before cooking them together.
The chef says she is keen to leave her knowledge to “the new generations that enjoy traditional cooking”.
Rosa Medea is Life & Soul Magazine’s Chief. She writes about lifestyles including sustainable and green living. She also offers content services to businesses and individuals at Rosamedea.com