Well lookee here, from NYT 36 Hours in Oaxaca published in March of 2018 - a photo featuring the most wonderful shrimp broth soup, a lovely part of my two and a half hour Saturday lunch that I enjoyed at Cabuche on one of my last days in Oaxaca. Nothing like a LONG, leisurely meal over good conversation to get you into the Latin swing of la vida buena. It's appropriately called Raising the Dead, as this was my first substantial meal post some serious stomach upset. It felt extremely nourishing. Highest recommend. And I liked the writer's take on a Sunday spending it mostly in the ex-Marquesado neighborhood which is our hood at the fabulous Casa Colonial.
(photo courtesy NYT - 36 Hours in Oaxaca)
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