Tragona: what stuck to my ribs, pulled on my heartstrings, and got me in my feelings this month:

Un huevito al comal at La Cosecha Organic Market | May 2026

In Oaxaca, the humble egg is elevated from simple sustenance to world-class cuisine. It is wrapped up like a package using hierba santa (Mexican pepper leaf in English). The large heart-shaped leaf is laid on the comal, the coal fired clay cook top, and an egg is cracked over it. The aromatic leaf becomes the vessel as it cooks, keeping the egg from sticking while adding intriguing flavors and textures. But, it doesn't end there. Like a culinary version of a Matryoshka doll, the egg/herb parcel is served on a handmade blue corn tortilla liberally smudged with black beans. Note that, Oaxacan black beans tend to be cooked with hoja de aguacate (avocado leaf); oozing with the essence and herbolaria of Southern Mexico. Now, roll it up and eat it like a fat taco. ¡Ay, qué divino! 

This common breakfast item has been the dish that I have found comfort in after my work trips and overseas travel. For me, it screams, “You’re home!” And there is no place like home. After my most recent work trip with Experience Agave, leading a 5-day tequila tour in Jalisco, I knew just where to turn: La Cosecha Organic Market on the north end of Oaxaca's downtown. There is a stall there that makes my favorite rendition. I lived across the plaza from this market for many years, so I love that they know my order, and their accompanying green salsa is perfection. Plus, the open-air market with its communal picnic tables is the perfect setting to dig in and enjoy.

It’s a whole vibe that resets my soul and drops me right back into life in Oaxaca. Do you have a dish that grounds you?