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Posted On: August 28th 2026, 06:25 pm
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Cuajimoloyas, Sierra Norte, Oaxaca.
“Just like fungi, we (the forest, Doña Marta, myself) are interconnected now. We will live on with you for the rest of your life.” - @marta_contreras_l
I’m humbled and amazed at life’s greatest teachers—nature and its wise stewards. I left feeling emotional, but mostly grateful, because I got to experience this in my lifetime.
Gracias a la Tierra y sus maestros desde lo más profundo de mi corazón.
Scroll through for more captions➡️➡️
Looking through and being shocked by a rather large trompeta🎺(Turbinellus floccosus)
An opening offering of gratitude/respect (mushroom remnants from previous trips) to the forest, prior to embarking on our foray!
Cacho de venado 🦌 (Ramaria flava)
A giant Reishi that Marta etched my name into
Our lovely group
Despite lack of rain in what is dubbed as “Hongosto” (heavy rains resulting in mushrooms) we found more than enough!
8 species in fact…
Our gracious host offered up chanterelles that she foraged on her ranch
A quesadilla with fried cacho de venado on the cutest plate…
Our mole amarillo ingredients. The cacho de venado and chanterelle mushrooms (semi-pictured)
Our ingredients roasting
Our spices… a mole amarillo paste and our salsa
Heat through fire
Cleaned up mushrooms and tossed them in a bit of oil
Letting the mushrooms simmer mole amarillo and salsa. We used potato to thicken it all up. We also made some chochoyotes, or dumplings, made of potato. Usually, mole is thickened up + chochoyotes are made of maíz, but the altitude/cold of Cuajimoloyas has traditionally been better suited for potato.
Homemade guava agua fresca and our finished dish… which I had multiple servings of!!!
Some tortillas we made (Marta nixtamalizes and grinds her corn… by HAND)
An offering of gratitude. I brought some of the totes I’ve designed as president of the mycology group at NYU for Marta and others! 🍄☮️
The most beautiful kitchen and place
📍Manos Oaqueñas
“Just like fungi, we (the forest, Doña Marta, myself) are interconnected now. We will live on with you for the rest of your life.” - @marta_contreras_l
I’m humbled and amazed at life’s greatest teachers—nature and its wise stewards. I left feeling emotional, but mostly grateful, because I got to experience this in my lifetime.
Gracias a la Tierra y sus maestros desde lo más profundo de mi corazón.
Scroll through for more captions➡️➡️
Looking through and being shocked by a rather large trompeta🎺(Turbinellus floccosus)
An opening offering of gratitude/respect (mushroom remnants from previous trips) to the forest, prior to embarking on our foray!
Cacho de venado 🦌 (Ramaria flava)
A giant Reishi that Marta etched my name into
Our lovely group
Despite lack of rain in what is dubbed as “Hongosto” (heavy rains resulting in mushrooms) we found more than enough!
8 species in fact…
Our gracious host offered up chanterelles that she foraged on her ranch
A quesadilla with fried cacho de venado on the cutest plate…
Our mole amarillo ingredients. The cacho de venado and chanterelle mushrooms (semi-pictured)
Our ingredients roasting
Our spices… a mole amarillo paste and our salsa
Heat through fire
Cleaned up mushrooms and tossed them in a bit of oil
Letting the mushrooms simmer mole amarillo and salsa. We used potato to thicken it all up. We also made some chochoyotes, or dumplings, made of potato. Usually, mole is thickened up + chochoyotes are made of maíz, but the altitude/cold of Cuajimoloyas has traditionally been better suited for potato.
Homemade guava agua fresca and our finished dish… which I had multiple servings of!!!
Some tortillas we made (Marta nixtamalizes and grinds her corn… by HAND)
An offering of gratitude. I brought some of the totes I’ve designed as president of the mycology group at NYU for Marta and others! 🍄☮️
The most beautiful kitchen and place
📍Manos Oaqueñas
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