Traveling to Oaxaca soon? Here are the 39 Oaxaca food and drinks you should try in your trip, with detailed descriptions and brief food history.
Oaxaca is widely regarded as the culinary capital of Mexico and is known for its diverse and flavorful cuisine. It’s a region with a rich culinary history that spans centuries, influenced by indigenous, Spanish, and Afro-Mexican cultural traditions.
Food in Oaxaca is known for its use of fresh ingredients, including corn, chilies, and various herbs and spices.
From traditional dishes like mole negro to street food like tacos al pastor, food from Oaxaca offers a wide range of culinary delights that have earned it the title of Mexico’s culinary capital.
🧐 Questions about Oaxaca Mexico? Ask us on Tiktok.
Oaxaca food: quick links
- Best local Oaxaca food tour: Street food tour by locals
- Best activities for foodies: Oaxaca traditional cooking class
- Cultural Oaxaca food tour: Earth, Corn and Fire
- Best mezcal tour in Oaxaca: Palenque Conejo
🌟 Mole: the iconic Oaxaca food
Mole is a famous Mexican sauce with chicken, turkey, lamb, pork, or beef. The mole originates from the Nahuatl word “molli,” which means “sauce.”
The origins of mole may be traced back to the 16th century when nuns in the southern province of Oaxaca created the dish.
The rich, nuanced flavor profile of mole has made it a staple of Mexican cuisine.
There are numerous versions of mole, each with its own distinct combination of ingredients. Standard mole components include chili peppers, spices, fruits, nuts, chocolate, and seeds.
Mole is often produced with a blend of dried chile peppers, garlic, spices, and chocolate. However, the precise combination of components can vary widely.
The sauce is cooked for several hours so the flavors can develop and combine.
Mole is not only delicious, but it also represents the cultural legacy of Mexico. The fact that each family, area, and state has its own recipe for mole exemplifies the vast diversity of Mexican food.
Due to the sauce’s complexity and the lengthy preparation, this meal is often kept for special occasions.
Whether you’re a foodie or simply seeking a new culinary adventure, mole is a must-try meal that will give you a sense of Mexico’s rich cultural heritage.
#1: Mole Negro
Mole negro is a typical Mexican sauce in Oaxaca, a southern state. It is thought that it was developed in the 16th century by nuns who used it to preserve food.
The sauce comprises an intricate combination of ingredients, including chili peppers, spices, fruits, nuts, and chocolate.
Over time, mole negro has become a mainstay of Mexican cuisine and is typically served with chicken or turkey.
Mole negro is regarded as one of the state’s hallmark foods. Therefore visitors visiting Oaxaca should sample it.
The sauce is rich, intricate, and has a flavor profile unlike anything else. The sweet and savory flavors, combined with the smokey heat of the chili peppers, create an unforgettable dining experience.
Whether you are a traveler, tourist, or visitor, mole negro is a must-try meal that will offer you a taste of Oaxaca’s rich culinary heritage.
#2: Mole Amarillo
Mole Amarillo, often known as a yellow mole, is a traditional sauce from the southern Mexican state of Oaxaca.
Mole Amarillo is distinguished by its bright yellow tint, created by the use of annatto seeds, plantains, and spices, in contrast to other moles, which are often dark in color.
The sauce has a milder flavor than other moles and is typically served with chicken, turkey, and fish.
Mole Amarillo is a fantastic variation of the traditional Mexican sauce that visitors to Oaxaca should sample.
The dish’s brilliant golden hue and mellow flavor make it a wonderful option for individuals who avoid spicy foods.
#3: Mole Verde
Mole Verde is a traditional sauce from the southern Mexican state of Oaxaca. The fresh green chili peppers, herbs, and spices used to create its vibrant green color are its most distinguishing characteristic.
Due to its milder flavor profile, Mole Verde is frequently served with chicken, pork, or fish. Its origins are unknown; however, it is thought that indigenous people in Mexico developed it.
Mole Verde is a must-try for anybody traveling to Oaxaca. It gives typical Mexican sauces a distinct and delicious flavor.
It is a good alternative for individuals who prefer less-spicy cuisine due to its vivid green appearance and moderate flavor.
The fresh and vivid flavor of the sauce is a result of the unique blend of ingredients used to prepare it.
Mole Verde is an important meal in Oaxaca, whether you are a foodie or simply looking for a new gastronomic experience.
Its combination of fresh herbs, spices, and chili peppers provides a tasty sauce that complements a variety of foods.
#4: Mole Colorado
Mole Colorado, often known as a red mole, is a classic Mexican sauce with origins in the state of Oaxaca in the south. Ingredients such as dried chili peppers, spices, and cocoa contribute to its deep red hue.
The sauce’s flavor profile is rich and mildly spicy, frequently used to enhance beef, lamb, or hog. Mole Colorado’s actual origins are unknown; however, it is thought that indigenous populations produced it in Mexico.
Mole Colorado is a tasty and accurate portrayal of traditional Mexican cuisine.
#5: Mole Poblano
Mole Poblano is a typical Mexican sauce originating in Puebla in central Mexico. Ingredients such as dried chili peppers, spices, chocolate, and nuts contribute to its rich, dark color and unique flavor profile.
The sauce is typically used to compliment chicken or turkey and is regarded as one of Mexican cuisine’s most classic and iconic dishes.
Mole Poblano is a delectable and genuine expression of Mexican culture and it is a must for visitors to Oaxaca to try it.
The unique combination of spices, chocolate, and chili peppers used to prepare the sauce gives a rich and delicious flavor.
It is often held for special occasions because of the time-consuming process of creating the sauce and the richness of its flavor profile, making it a genuinely unique and memorable experience for those who sample it.
🤩 Popular Oaxaca food
Tlayuda is a traditional Oaxacan street food that has been enjoyed for centuries. It is made using a large, crispy corn tortilla topped with refried beans, cheese, meat, and other ingredients and then baked until the cheese is melted.
This creates a hearty and flavorful dish perfect for satisfying hunger on the go.
Tlayuda is a fantastic example of Oaxaca’s diverse and flavorful cuisine; visitors should taste it if they get the chance.
The dish is made with fresh, locally grown ingredients, like the famous Oaxacan cheese, which has a unique texture and taste.
The crispy tortilla and melted cheese make the perfect base for the toppings, which can be anything from tender to juicy vegetables, creating a filling and flavorful dish.
Tlayuda is also an affordable and accessible street food option, making it an excellent choice for those looking to experience the best of Oaxacan cuisine.
✨ Tip: The best place to try tlayuda in Oaxaca City is in the corner of Mina and Bustamante Streets. The place is called Tlayuda de Mina y Bustamante.
Tasajo is a traditional Mexican dish of thin slices of marinated and grilled beef. The beef is marinated in spices, chiles, and lime juice or vinegar, which helps tenderize the meat and add flavor.
The marinated beef is partially sun-dried and then grilled over high heat until slightly charred on the outside and juicy on the inside.
Tasajo is often served as a side dish with enmoladas, chilaquiles, or tlayudas.
It’s a staple in Oaxacan street food and is a must-try for anyone visiting the region. The bold and savory flavors of tasajo impress and tantalize your taste buds.
Whether served in a warm tortilla with some salsa and lime or as a main dish with rice and beans, tasajo is a delicious and satisfying dish that should not be missed.
#8: Taco de Flor de Calabaza
Tacos de flor de calabaza are a unique and flavorful Mexican street food that is made using a type of edible squash flower.
The squash flowers are typically battered and fried until crispy and then served in a warm corn tortilla with various toppings such as cheese, salsa, and herbs. This creates a crunchy and delicious taco that is both filling and flavorful.
Visitors to Oaxaca should try tacos de flor de calabaza, a unique and tasty way to taste the area. The crispy squash flowers add a satisfying crunch, and the toppings add more flavor and texture.
This dish is a great way to try something new and learn more about the different flavors of Mexican food.
Tacos de flor de calabaza are also a cheap and widely available street food option. This makes them a good choice for people who want to try some of the best Mexican street food.
Memela is a traditional Oaxacan street food that has been enjoyed for generations. The dish is made using a thick, round corn tortilla made from freshly ground masa or corn dough.
The tortilla is typically topped with refried beans, cheese, and salsa and then folded in half and grilled until crispy. This creates a delicious and filling snack that is easy to eat on the go.
Memela is made using traditional cooking techniques and locally sourced ingredients, making it a true reflection of Oaxacan cuisine.
The combination of creamy refried beans, salty cheese, and spicy salsa creates a harmonious balance of flavors that will delight the taste buds.
Additionally, memelas are affordable and readily available from street vendors, making them a convenient and accessible option for those who want to explore Oaxacan street food.
Tetela is a traditional Mexican street food. They are made with warm, soft corn tortillas filled with cheese, beans, salsa, and meat.
Then, they are folded and cooked until they are crispy, making a snack you can hold in your hand and eat on the go.
When you combine the warm, soft tortilla with the tasty fillings, you get a nice balance of textures and tastes that is sure to please.
Tetela is also a cheap and widely available street food option. This makes them a good choice for people who want to try one of the best Mexican food.
Tacos are a traditional Mexican cuisine with origins in pre-Columbian times. Indigenous Mexicans first created tacos by filling corn tortillas with various fillings.
The meal evolved over time to include various contents and styles, becoming a mainstay of Mexican cuisine and a globally popular food item.
In Oaxaca, tacos are often prepared with soft corn tortillas with various fillings, including seasoned meats, fresh veggies, cheese, and salsa.
The dish’s adaptability and range of available fillings make it a must-try for anybody wanting a taste of Mexican culture.
Whether you are a foodie or just seeking a quick and tasty snack, tacos in Oaxaca are a classic cuisine item that should not be missed.
Unique taste combinations and the use of fresh ingredients make Oaxacan tacos a very distinctive and delectable experience.
Tamal is a traditional Oaxaca food made by stuffing masa-corn dough with various fillings like meat, cheese, or vegetables.
Tamales may be found all around Mexico. After that, the mixture is encased in a corn husk and cooked in a steam oven until it is ready.
Tamales are also a cheap and widely available street food option.
Tejate is a traditional Mexican drink made from maize, cacao, and flowers. It is often drunk to cool off when it is hot outside.
The drink is made by grinding several ingredients to make a thick, frothy drink that is both sweet and a little bit bitter.
When mixed with maize, cacao, and flowers, they make a rich, flavorful drink that is great for quenching your thirst on hot days.
Tejate is also a cheap street food that is easy to find, making it a good choice for people who want to try some of the best Mexican food.
#14: Chile Relleno
Chile Relleno is a traditional Mexican dish that is loved by many. It consists of a large poblano pepper stuffed with cheese, meat, or other fillings.
The stuffed pepper is then coated in a light batter and fried until crispy and golden brown. This dish is usually served with a tangy tomato sauce and is often accompanied by rice and beans.
The combination of the mild flavor of the poblano pepper, the melted cheese or juicy filling, and the crispy outer layer makes for a delightful explosion of flavors in every bite.
Chile Relleno is a popular dish in Mexico. It can be easily found at many restaurants and street vendors, making it a convenient choice for those looking to indulge in authentic Mexican cuisine.
Entomatadas are a tasty and unique twist on the traditional enchilada dish.
They consist of corn tortillas filled with cheese or chicken, then topped with a rich tomato sauce and garnished with fresh herbs and crumbled cheese.
The name “Entomatadas” comes from the Spanish word “tomate,” meaning tomato, as the dish is characterized by its flavorful tomato sauce.
Entomatadas have delicious balance of flavors and textures, with soft and warm tortillas, melted cheese, and tangy tomato sauce.
Enchiladas are a traditional Mexican dish made of corn tortillas filled with different things and topped with a tasty chili sauce.
The tortillas are typically filled with cheese, chicken, beef, or other meats and then rolled and covered in a rich and flavorful chili sauce.
The sauce can vary in heat and flavor depending on the chili used, but it’s always bold and delicious.
To add even more flavor and texture, toppings such as crumbled cheese, chopped onions, and fresh cilantro are often added.
Enchiladas are a satisfying and flavorful dish that is perfect for a quick and tasty lunch or dinner.
Chilaquiles consist of crispy corn tortilla chips that are simmered in a spicy chili sauce, then topped with crumbled cheese, diced onions, and other ingredients, such as chicken or eggs.
Chilaquiles are usually served with a side of refried beans and are a popular choice for breakfast or brunch.
The combination of the crispy tortilla chips, the spicy sauce, and the fresh toppings creates a sumptuous and satisfying meal that will start your day off right.
Chilaquiles are widely available in Mexico and can be found at many street vendors and restaurants, making them a convenient choice for those looking to enjoy authentic Mexican cuisine.
🥣 Food in Oaxaca: soups
#19: Sopa de Guias
Sopa de Guias is a traditional Mexican dish in Oaxaca’s southern state. It is a soup made from the tender shoots of various squash plants, known as “guias,” which are found in the region.
The soup is typically flavored with garlic, spices, and sometimes a touch of chili pepper, creating a warm and comforting bowl of soup. Sopa de Guias is often a light meal or a delightful side dish.
The dish is made from fresh, local ingredients and features a unique flavor profile that sets it apart from other soups.
The tender guias used in the soup are sourced from local farms, and their flavor is further enhanced by using traditional spices and cooking methods.
#20: Caldo de gato
Caldo de gato is a hearty soup made from catfish, vegetables, and spices. The origins of Caldo de gato can be traced back to the indigenous communities in the region, which used locally caught catfish to make the soup.
Over time, the dish has evolved and become a staple in Mexican cuisine, especially in the southern states.
The dish is made from fresh, locally-sourced ingredients and features a unique flavor profile that sets it apart from other soups.
The catfish used in the soup is sourced from local waters, and the spices used in the recipe are blended to create a warm and comforting soup.
#21: Caldo de Piedra
Caldo de Piedra is a traditional meal from the southern Mexican state of Oaxaca. The soup is prepared in a hot stone bowl called “Stone Soup.”
Caldo de Piedra is a fish soup consisting of tomatoes, onions, chili peppers, epazote, and cilantro that is served in a gourd or jcara.
The hot stone bowl aids in the slow cooking of the ingredients, giving the soup a robust and flavorful flavor.
Historically, caldo de piedra was reserved for persons of the highest social standing; however, it is now prepared to honor the women of Oaxaca and the regional alliance.
🥘 Unique food from Oaxaca
#22: Quesillo (Oaxacan Cheese)
Quesillo, also known as Oaxacan Cheese is the Mexican name for a semi-soft, stringy, white, Hispanic-style cheese manufactured from cow’s milk.
Quesillo is a stretched curd cheese, similar to Mozzarella, that is kneaded and marketed in long ropes carefully twisted into balls.
Quesillo has a savory, mellow, buttery flavor and melts well. It is one of the most popular cheeses for making quesadillas due to its mild taste and low salt content.
The cheesemaking process is strongly rooted in the region’s cultural heritage. It plays a significant part in the lives of many local families who have passed down traditional ways for centuries.
Chapulines (fried grasshoppers) are a traditional Mexican snack food consumed for centuries, particularly in southern Oaxaca.
Chapulines are collected from the wild and seasoned with chili powder, lime, and salt to create a crunchy, savory snack.
Chapulin come from the Nahuatl word chapolin, which is a combination of the terms “chapa” (meaning “to bounce”) and “olli” (meaning rubber).
While grasshoppers might not be a common food item in other parts of the world, they are an important part of Oaxacan cuisine and offer a taste of the region’s indigenous culinary heritage.
Huitlacoche, also known as “corn truffle” or “corn smut,” grows on maize kernels and has a long history in Oaxacan cuisine.
The Aztecs supposedly ate it before the Spanish conquistadors brought it to Europe. Huitlacoche, known as “black gold” for its earthy flavor, is a delicacy in Oaxacan cuisine and is used in soups, stews, and sauces.
It’s chewy and tastes earthy, nutty, and sweet. Oaxacan cuisine’s use of huitlacoche showcases the region’s devotion to local and ecological resources and its rich culinary heritage.
Despite its exquisite flavor, huitlacoche is sometimes seen as a pest in the maize business, reducing its output.
However, as more people seek unconventional and sustainable diets, interest in the substance has grown.
Thanks to Oaxacan chefs, Huitlacoche is currently served in high-end restaurants and specialty food stores worldwide.
Since the Aztecs, Mexicans have eaten nopales or cactus paddles. Indigenous Mexicans used the nopal cactus as a food source for generations.
Modern Oaxacan cuisine uses nopales in tacos, salads, stews, and sauces. Many Oaxacans take pride in nopales, a culinary staple.
Oaxacan cuisine’s use of nopales showcases the region’s commitment to using locally sourced and sustainable ingredients and Mexico’s unique culinary traditions.
Nopales add crispness and a somewhat sour flavor to any dish. They can be grilled, sautéed, or boiled, making them ideal for many dishes.
They are also healthy “superfoods” high in fiber, vitamins, and minerals.
#26: Atun de Nopal
Atun de Nopal, commonly known as cactus tuna, is a traditional dish with origins in the cuisine of Oaxaca.
Native to Mexico, the nopal cactus has been an important food source for indigenous peoples for centuries.
The nopal cactus is used in several dishes in Oaxaca, but the most popular is Atun de Nopal, a mix of cactus paddles and tuna.
The use of nopales in Oaxacan cuisine exemplifies the region’s dedication to using locally obtained and sustainable resources and reflects Mexico’s rich and diverse culinary traditions.
Atun de Nopal is a flavorful and nutritious dish ideal for people searching for a novel and delicious dining experience.
The nopal cactus has a peculiar, somewhat acidic flavor and a crunchy texture, which pairs nicely with the meaty flavor of the tuna.
In addition to being quite versatile, the meal can be served as a main course, a side dish, or a salad component.
#27: Arroz con chepiles
The natives of Oaxaca have enjoyed Arroz con chepiles for years. This flavorful and aromatic dish comprises rice cooked with chepil, the dried leaves of the native Mexican herb hoja santa.
These leaves impart a flavor and aroma that distinguishes the meal from other rice recipes.
Arroz con chepil is a source of pride in Oaxaca and exemplifies the region’s devotion to using locally obtained and sustainable ingredients.
The addition of chepil gives the rice an unrivaled depth of flavor that will impress even the most discerning palates.
This dish is not only delicious, but it also provides a glimpse into the region’s rich culinary past. The use of hoja santa reminds us of the necessity of utilizing local and sustainable ingredients.
#28: Chiles de agua con queso Oaxaqueño
Chiles de agua con queso Oaxaqueño is a traditional Mexican dish in the southern state of Oaxaca.
Freshwater chilies are stuffed with a string cheese called Oaxacan cheese, known for its creamy texture and rich flavor.
The chilies are then lightly fried, contrasting the melted cheese and the crispy coating.
Chiles de agua con queso Oaxaqueo is a must-try dish for people who go to Oaxaca because they show off the region’s rich culinary history.
When you mix fresh water chilies with creamy Oaxacan cheese, you get a great balance of flavors that gives this dish a real taste sensation.
Buñuelos are traditional Mexican desserts that people have eaten for hundreds of years.
They came from Spain, and Spanish conquistadors brought them to Mexico, where they were changed and became a staple of Mexican food.
Deep-frying small, flat rounds make buñuelo of dough shaped into balls and then dusted with cinnamon sugar.
Buñuelos are a popular dessert that can be eaten anytime, but they are especially popular around the holidays.
Buñuelos are light and crisp and have a slightly sweet taste balanced by the warm cinnamon sugar coating.
#30: Salsa de Chicatanas
Salsa de Chicatanas is a traditional Mexican sauce from the state of Oaxaca. The sauce is made from chicatanas, tiny flying ants that are only collected for a short time in the spring.
The insects are toasted and ground into a paste, mixed with chili peppers, spices, and other ingredients to make a rich and flavorful sauce.
The sauce is often served as a condiment for traditional Oaxacan dishes, such as tacos, tamales, and salsas.
Pozontle is made from a cactus called nopal, a staple in Mexican cuisine and rich in vitamins and minerals.
Pozontle is typically prepared by boiling the nopal until it is tender, then coating it in a batter made from masa (corn dough) and frying it until crispy.
The dish accurately represents the region’s indigenous culinary heritage and is often enjoyed as a side dish with traditional Mexican meals.
Mezcal, a type of spirit made from the agave plant, has been produced for centuries in the Mexican state of Oaxaca.
The ancient indigenous people of the region have been making mezcal for religious and medicinal purposes for generations, using traditional methods passed down from generation to generation.
Today, mezcal is considered one of Mexico’s most unique and distinct alcoholic beverages, known for its smoky and complex flavor profile.
Mezcal can be enjoyed straight or mixed into cocktails, and the wide variety of mezcal styles produced in Oaxaca means that there is a mezcal to suit everyone’s tastes.
Raicilla is a type of mezcal that has its roots on the western coast of Mexico, particularly in the states of Jalisco and Nayarit.
Unlike tequila, which can only be produced in Tequila, Mexico, raicilla can also be made in other regions.
The drink has been produced for centuries by indigenous communities using traditional techniques and is made from various agave plants, including the Jaliscana, Mayo, and Mexicano varieties.
This spirit is often enjoyed neat or in cocktails and is known for its herbal and earthy notes and smooth finish.
Sotol is a traditional Mexican alcoholic beverage made from the heart of the Desert Spoon plant. This plant is found primarily in the deserts of Northern Mexico and the southwestern United States.
It has been used for centuries by indigenous peoples for medicinal and spiritual purposes.
Sotol production is thought to date back to pre-Columbian times, and the drink is still made using traditional methods passed down through generations.
Sotol offers a unique and distinct flavor profile, with hints of smokiness and earthiness that sets it apart from other traditional Mexican spirits.
Visitors can sample various brands and styles of Sotol, each with its unique character, at local distilleries, bars, and restaurants in Oaxaca.
Whether enjoyed as a standalone drink or as a component of a cocktail, Sotol is a must-try for those seeking to immerse themselves in the rich culture and traditions of Mexico.
Bocanora is a traditional distilled spirit from the wild agave Pacifica plant native to the Sonoran Desert of Mexico.
This spirit is said to have a rich history that dates back to the indigenous tribes of Mexico who used the plant for medicinal and spiritual purposes.
Today, the production of Bocanora remains a traditional practice, with families in the region passing down the methods from generation to generation.
Unlike other popular Mexican spirits like Tequila, Bocanora has a more complex taste with hints of smoke and earthy undertones.
Its history and connection to the indigenous cultures of Mexico make it a must-try for those looking to experience the authentic tastes and traditions of Oaxacan cuisine.
Comiteco is a traditional Oaxacan liquor made from fermented corn, also known as masa.
This drink is said to have originated from the Zapotec people, who have lived in the region for thousands of years.
The production of Comiteco involves cooking the corn, adding natural ingredients, and allowing it to ferment for several days.
This process creates a unique, sweet, and slightly sour flavor, making it a popular beverage in Oaxacan celebrations and festivals.
It is a staple in Oaxacan cuisine and a key part of the region’s cultural heritage, making it a must-try for those looking to experience the authentic tastes and traditions of the area.
Comiteco is also an excellent choice for a non-alcoholic alternative, as it has a lower alcohol content than other traditional Mexican spirits.
Tuxca is a traditional Mexican alcoholic beverage made from fermented cactus paddles.
It is made from the nectar of the cactus, which is collected and then fermented for several days before being distilled to create the final product.
The drink is renowned for its smooth and slightly sweet taste, with a hint of the earthy flavor of the cactus.
Tuxca is typically enjoyed during special occasions and celebrations and is an excellent accompaniment to traditional Mexican cuisine.
#38: Cholate Oaxaqueño
Chocolate has been a part of the rich culture and history of Oaxaca, Mexico, for centuries.
The indigenous people of Oaxaca, the Zapotecs, were known to have used chocolate in both culinary and medicinal ways.
The chocolate-making tradition in Oaxaca has been passed down from generation to generation and continues to thrive.
Chocolate Oaxaqueño is known for its rich, intense flavor and smooth texture, offering chocolate lovers a unique and satisfying experience.
The chocolate here is unique and delicious, made from the highest quality cocoa beans and often combined with indigenous ingredients such as cinnamon, almonds, and vanilla.
#39: Cafe de Olla
Cafe de Olla is a traditional coffee drink from Mexico that people have been drinking for hundreds of years.
This coffee’s exact origin is unknown, but it is believed to have been first made by indigenous people in Mexico.
Cafe de Olla is made by brewing coffee with cinnamon, cloves, and brown sugar, which gives it its unique and flavorful taste.
This coffee is often served warm and is a staple in many Mexican households, especially during the colder months.
Cafe de Olla is often served with traditional Mexican sweet treats, making it a perfect accompaniment to a sweet snack or dessert.
👨🍳 What is Oaxacan cuisine?
Oaxacan cuisine is known for its use of indigenous ingredients, traditional cooking methods, and flavorful dishes.
Oaxaca food is characterized by its rich and diverse flavors, resulting from indigenous, Spanish, and Mexican cultural influences.
It is known for its use of spices, herbs, and fresh ingredients, which add depth and complexity to the dishes. Some of the most popular Oaxacan dishes include mole negro, tamales, tlayudas, and mezcal.
😋 Why is Oaxacan cuisine so famous?
Oaxacan cuisine is famous for its diverse flavors, ingredients, and cooking techniques, combining indigenous and colonial influences to create unique and delicious dishes.
The region is home to a variety of ingredients, such as chili peppers, chocolate, and various types of mushrooms, that are used to create dishes like mole negro, tlayudas, and tamales.
The local cuisine also features traditional techniques such as smoking, roasting, and grilling, which add depth and complexity to the dishes.
Additionally, the people of Oaxaca have a strong cultural connection to their food. It plays a significant role in their daily lives and celebrations, further cementing the cuisine’s place in their local identity.
All these elements together make Oaxacan cuisine a must-try for anyone visiting Mexico.
Trisha traveled to Mexico in 2018 and after a year, she found herself obtaining a 4-year residency visa in Mexico. She is the Editor-in-chief for our Living in Mexico Series which has helped over 3,000 Americans move to Mexico with ease. Trisha currently resides in Cabo San Lucas, Baja California Sur.