We spent two hours at the Tlacolula market outside Oaxaca City this morning, and the dessert above is one of the best things we tried. It's called calabaza batida and it's squash -- the tamala variety, as it's known locally -- cooked with water and piloncillo until it's thick and saucy. The mixture is then topped with pozole corn. I have lots more pictures to share with you, but I'm going to go read on the lounge chair while it's still light outside. This is supposed to be a vacation, after all... even though I brought my computer.