History
In pre-Hispanic times, our indigenous cultures acquired vast knowledge based on the observation of biological cycles, interpreting the possible link these might have with certain cosmic phenomena. As time went on, survival allowed them to optimize the vegetable, animal and mineral resources which nature provided. As such, their diet was exclusively centered on hunting, fishing and gathering appropriate plants and fruits. Diverse plant species living under natural conditions and increasingly numerous groups of humans finally brought on selective consumption.
Mexican pre-Hispanic food customs have been well documented. Historian Bernal Díaz del Castillo, Hernán Cortés soldier, in The True History of the Conquest of New Spain, carefully describes the Tlatelolco outdoor market, in the Mexica capital, and the daily banquets served to Emperor Moctezuma II, allowing us to look at meals of very different social classes from that time. Bernardino de Sahagún, the Franciscan historian, in General History of the Things of New Spain, reconstructs, among many other things, the culinary customs of pre-Hispanic Mexico in a diligent investigation via a systematic survey of indigenous elders and sages.
Because of thisand not just to recuperate pre-Hispanic cuisine, but also to recreate traditional haute cuisine Casa Crespo has opened its doors for guests to enjoy an unforgettable culinary experience. Oaxacan artist and chef, Oscar Carrizosa, designs dinners based on the most ancient form of selective consumption, which is to say, everyday, he prepares food according to biological cycles by incorporating what he finds available in local markets into the menu.
In the last few months, Oaxaca has not stopped talking about the fabulous dinners served at Casa Crespo. It all started quite a while back when Oscar Carrizosa began creating memorable banquets in his Bed & Breakfast that brought together friends and members of the Oaxacan artistic community. On a single table, Oscar would join cuisines from all of Oaxacas eight regions; some were recipes market vendors divulged to him, others from ancient manuscripts or ones he researched to make into a book.
Those fortunate enough to have been invited began to spread the word. Shortly, his dinners became so well-known Oscar began to serve twice weekly. Three years after and many dinners later, he decided to make these culinary gatherings available to the public, so he opened Casa Crespo Restaurant, on Allende No. 107, between Alcalá and García Vigil, two houses west of Santo Domingo Church.
The restaurant and personnel reflect Oscars personality: relaxed, cheerful, intelligent. Casa Crespo is open from Monday through Saturday. The tasting menu of three, five or seven courses is recommended. As each course is served, Chef Carrizosa comes to the table to comment on its preparation, history, etc. It also features a Mexican wine list and Casa Crespo Mescal his own brand to make this culinary experience an event to be remembered.