Lentejas (mexican lentil stew)
Ragout and stew
This is a recipe I learned from Oscar Carrizosa, the chef and owner of Casa Crespo, our favorite restaurant in Oaxaca, Mexico (we ate here 3 times in an 11 day trip) when we visited in May. If you ever get a chance to go, a cooking class here can't be missed - visiting the local market, making classic mole and fresh tortilla (with a trip to the Molinero or corn masa grinder down the street), and enjoying a mezcal on the terrace overlooking the Santo Domingo Cathedral were all highlights, as was Oscar's hospitality and pride for his city. This stew, despite its somewhat unique tropical twist, translates well to American grocery stores, and is even more comforting in Cleveland and other chilly cities in the fall or winter. A great go to tip I picked up making this recipe is to save stems of herbs - like cilantro, parsley or dill - and freeze them to use later to enrich broths with fresh bright flavor. Enjoy!
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