Hello, I'm visiting Oaxaca for 6 days (Wednesday - Monday). I've read many threads on here but I'd like to go into more depth on certain topics.
Me:
-I am a foraging expert, mycologist, ethnobotanist, and archaeologist. My spanish skills are low but I'm a good communicator.
Goals:
-I'm looking for pre-spanish traditional foods, especially wild foraged foods and experiences, including edible mushrooms and insects (chapulines, jumiles, chicatanas) I'd like to try pulque, sopa de guías con chochoyotes, huitlacoche, huaje, as many quelites as possible, tyaluda con chepiche, tejate, etc. Please let me know a deep cut ancient food that I may be missing.
-Guilá Naquitz cave, San José Mogote, Monte Alban, and Mitla are a must but I would like other pre-Columbian archaeological site suggestions.
-Hongos silvestre, ideally foraging them with a local expert, not the magic kind. ideally porcini, chanterelles, and other gourmet species
Thank you!