The Master of Masa Dishes Up Oaxacan Staples || Eat Seeker

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On a trip exploring the many culinary customs of Mexico, New York chef T.J. Steele fell in love with the food of Oaxaca. Following his trip, he dove in headfirst learning as much as he possibly could about the food and cooking techniques of the region. The culmination of his learning comes through every aspect of Claro, his ode to Oaxaca in Brooklyn’s Gowanus neighborhood. The bulk of the kitchen's ingredients, artwork, and ceramic dishware are sourced directly from Oaxaca. The food leans heavily masa, which Steele imports directly from Oaxaca to ensure authenticity.

Producer
Chas Truslow

Associate Producer
Phoebe Melnick

Camera
Phoebe Melnick, Bernardo Garcia

Editor
Morgan Dopp

Assistant Editor
Colin Webb

Graphics
Fredy Delgado

Line Producer
Emily Tufaro

Production Coordinator
Sarah Barry

Senior Producer
Marco Shalma

Supervising Producer
Stasia Tomlinson

Executive Producer
Justin Lundstrom

Special Thanks
Claro

Music
"Oh la la 2" by Norbert Galouo, Jose Ortegon Tovar, Francisco Smith Angulo
0:00

"Dino Dilemma" by Louis Beaudoin, Alan Conway, Yves Laur, Charly Sy
1:07:22

"See Jay See" by Mark Cherrie
2:35:11

"Silhouettes (a)" by Jan Berendsen
3:33”14

"Night Cruiser (b)" by Keir MacCulloch, Kyle Mackenzie, Taylor
4:37:07

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Check out the latest episode of our newest series, Really Dough?: youtu.be/6xUqbf5hCPs

thrillist
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Visited Mexico last year and read a ton about Oaxacan cuisine but never made it to the state. Of course you can get anything in Mexico City so I had tlayudas a couple of times, the open-faced versions. Simple and tasty. Oaxaca is known for mole, mezcal, chocolate and chapulines (grasshoppers). Would love to visit one day. Food here may not be authentic but sure looks delicious. 👍

tosht
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Check out the first episode of our newest series, Really Dough?: youtu.be/3aIIzSsCjfI

thrillist
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“ Oaxacan food is not really Mexican food “. Wow !

helenmlynarski