When you visit Oaxaca, you indulge all your senses: your hearing will be in harmony with the music and festivities of the state; your eyes will be marveled at the huge natural landscapes; your sense of touch will receive pleasure with craft textures. However, without doubt, one of the senses you will pamper most will be your sense of taste, with the flavors and ingredients of one of the most exquisite and exotic cuisines of Mexico.
Delight your palate with delicious dishes seasoned with the creativity and wisdom of generations. Enjoy the incomparable taste of Oaxacan cuisine and try their delicious pumpkin flower empanadas, bean chilaquiles, Oaxacan tamales, rice chepil or a delicious Mixtec pozole. Discover the unique flavor of their casserole beefsteaks and Oaxacan barbecue, accompanied with a tasty guacamole or borracha hot sauce made in molcajete.
Also, you can sweeten up you day with a delicious rose petal sorbet, a coconut candy , a tasty buñuelo, or a good slice of corn cake accompanied by a champurrado—a chocolate porridge served in a clay cup. If you prefer something refreshing, you can drink a cool chilacayota, horchata or lemonade with chia water, or why not, try a shot of traditional mescal.
However, if anything characterizes the state’s cuisine is the way of preparing mole, this is why the locals say: “If you went to Oaxaca and did not eat mole, you never went there”. We invite you to taste our seven types of mole: the famous black mole made with chilhuacale chilies; the red and sweet coloradito; the nutty stew made with almonds, olives and capers; the green mole, which owes its color to the fragrant herbs it contains; the yellow mole created with yellow peppers; the red mole, a light sauce with pieces of fruit, or the chichilo mole, with its exotic flavor due its preparation with burnt tortilla.
The pre-Hispanic touch in Oaxacan cuisine is reflected in the use of corn, which is the core ingredient of the Mexican diet. Here you can try the memelas, tortillas created with 4 types of maize from different regions. Moreover, speaking of tortillas, you should also try the molotes, which are made with tortilla dough stuffed with mashed potatoes and chorizo, completely wrapped for deep-frying, served with refried beans, guacamole, lettuce and cheese. And for those who do not refuse with contempt, in the markets of the city you can find the famous tlayudas, which are succulent handmade giant corn tortillas heated in a skillet, prepared with chicken, beef jerky or sausage, and served with shredded lettuce, cheese, beans, salsa and even grasshoppers. Its flavor is so fascinating that it is common for visitors to take home a tlayudas itacate.
One of the nectars you should not forget to try is the tejate, considered a very important drink in the history, nutrition and agriculture of the Oaxacan maize culture. Tejate is made with roasted maize dough, fermented cacao seeds and mamey bones. Its name comes from the Nahuatl word “Texatl”, which means flour water.
Another dish you should not miss is the piedrazo, which is a triangle bread toast soaked in vinegar and seasoned with onion, chili powder and worm salt. For all this and more, visit Oaxaca and savor the flavors of a town that keeps its exquisite food customs alive; Cooking is much more than preparing food; it is the preservation of the traditions of their land, it is the pleasure of delighting palates.