Brightly colored garb, drumming, and dance is celebrated each year on one day on the Jardin in San Miguel. People travel far to celebrate. There is a lot of joy.

Monarch butterflies love Mexico!

They love the many beautiful milkweed varieties and special trees. They have been given their own preserve and we got a peek into their world. Photos do no justice – only provide a glimpse into the beauty.

Rode horseback part way up the mountain – fun!

Had an amazing lunch with freshly made blue corn tortillas-check out the beautiful chef on the other side of stone wall from Greg.

Exquisite Oaxacan art.

Hand carved.

Hand painted. Detail extraordinary. Each of the painted symbols are historically significant. Chevk out the detail on this coyote.

We are so fortunate to return to San Miguel (SMA) for 2.5 weeks. Cafes, shops, parks, friends – such a lovely city.

El jardin – city center is lively either mariachi, food vendors, and lots of locals enjoying it all.

We walk most everywhere. Logging 6-9 miles/day. And loving the sites along the way. Here is a glimpse of neighborhoods.

Rooftop restaurant.

Tomatillos, peppers, garlic, chapulines

Molcajete- yum!

Chapulines – chili roasted grasshoppers. The common appetizer is guacamole & chapulines. Of course I ate them and I prefer a chip!

Colleen & Mike / new buddies! Such fun !

We took a taxi out of town to a gallery. The Mask exhibit – amazing. The green paper designs on their windows – exquisite.

Such a fun community of people to meet & play. Exercise. Social. Community.

Diego & Roger are building a wonderful group.

Virginia & her husband met me on a corner in Oaxaca- took me to the local market where we bought ingredients for our class & dinner. Chapulines (roasted grasshoppers) squash blossoms, pina mangos, tomatillos, peppers, tomatoes, chicken and away we go. Everything is made from scratch, cooked over wood fires. I chose blue corn which we grind into masa for tamales & tortillas. (Not so easy!) no gym resistance machines for these guys! We use a molcajete for garlic, tomatillos, chiles. We use a larger stone for tomatoes. We cook corn in water to soften. And then we prepare banana leaves ( very carefully) for tomales.

Our quesadillas have salsa verde, squash blossom & cheese & I made the tortilla! (Yup – not quitting my day job!)

Our tamales: chicken, masa, salsa verde

Our tacos- chicken, tomatoes, salsa verde

Virginia & her family are masters & I should have taken more photos!

Btw: if you ever get the privilege of having a tamale in a banana leaf – take it!

The Catholic convent closed – turned the site into a barren military base- that closed- then city planners were going to turn this into a parking lot. No! Instead, botanists brought in the right soil & transplanted plants & trees(95% success rate) and today we have this amazing place. Right in the center of the city.