Translation Results Requested Through Conyac Made Public

It would start with squash blossoms stuffed with white cheese Oaxaqueño, served with a salsa verde asada, followed by a smoky tortilla soup, stuffed poblano peppers with a creamy walnut sauce, and a coconut flan for dessert.

On the morning of the class, ten people gathered in the courtyard. The group was almost all thirty-something’s from the States or Europe, basically the backpacker crowd of my generation grown up; a couple from South Africa going around the world, a pair of designers from Chicago, a reporter from Colorado.

Pilar passed out a list of ingredients of the things we needed to buy at the local market, so we walked several blocks to the Merced Mercado, one of the smaller neighborhood markets in the city. She took us around the market, explaining what all the different types of fruits, vegetables, herbs and chiles were.

She made a point to buy a little bit from each vendor, especially the elderly women, who had travelled miles with their produce to the market. She recommended vendors to buy chocolate and moles from, and showed us the machines used to grind the chocolate and create the mole pastes.