From cow tongue to grilled cactus, Eufemia (eh-oo-fem-ee-uh), or Fema, as we call her, has practiced Oaxacan culinary alchemy alongside my family for around 12 years. Perhaps alchemy is an exaggeration, but to go from traditional, Southern, not always farm fresh and often over-preserved ingredients, to seeing raw cabbage sliced up as a side to a nice brothy soup, is a quite the difference.

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