Oaxaca Food: 7 Must-Try Traditional Dishes
Oaxacan gastronomy is a rich universe of flavors rooted in centuries of tradition, and it is the reason many travelers consider Oaxaca the culinary capital of Mexico. From the famous seven regional moles to crispy chapulines and oversized tlayudas, every dish tells a story of pre-Hispanic heritage, local ingredients, and the creativity of Oaxacan cooks. If you are planning a trip, these are the seven dishes you absolutely cannot miss.
Over the years, Oaxaca has distinguished itself by continuing to bring to life its traditions, festivities, colours and of course its cuisine. The gastronomic culture of Oaxaca has preserved elements of pre-Hispanic cuisine, to such an extent as to make them their own, as well as processes and an important preference for local consumption. Intuition and imagination are key to give color, aroma and flavor to this cuisine.
The gastronomy of Oaxaca bases some names of its dishes in the colors of the same one, as it is the green, red, black and yellow mole, that together recreate the famous range of the seven regional moles.
An important fact that you should know is that Oaxaca produces its own cheeses, such as the famous Oaxacan quesillo, considered one of the best in the world, its delicious native chiles, such as red and black chihuacles, Oaxqueño oregano that have a regular participation in the dishes of this kitchen.
One of the most outstanding aspects of the food of Oaxaca is an endless list of local appetizers, as well as a particular taste for insects and of course, not to mention the famous worm in the mezcal.
All this combines to create an incredible adventure of flavours, colours, landscapes and history that remind us that the memory of the past will remain alive in each of our customs.
Without further ado, Oaxaca is a state that over the years has stood out for its famous mezcal, cultural areas and traditional festivities such as the Guelaguetza, and that’s why, here you have a list of 7 dishes that you can’t miss trying.
Tlayudas, a Must-Try of Oaxaca Cuisine
Tlayuda is a conventional corn tortilla which is browned a little more than usual, this tortilla can measure up to 30 centimeters or more in diameter. It has a base that can be black beans or refried and over a protein to taste, such as meat, chicken, chorizo or longaniza.
The variety of flavors and combinations in the tlayudas is infinite, therefore it is your decision to eat it with seafood, chapulines, nopales, beans, cheese, but yes, always accompanied by a good mezcal.
Guide soup, don’t leave Oaxaca without trying it.
The guides in the gastronomy of Oaxaca, are stems and tender tips of some vegetables such as pumpkins or chayotes.
In this soup choyoyotes are usually added, which are a few balls of tender dough that are cooked with the broth, in addition to pumpkins, squash flower and corn.
Water chilies filled with quesillo, Oaxacan delight.
The water chilies are a typical chili from the region of Oaxaca, they are filled with quesilloy can be accompanied with other flavors, such as meat, beans and endless vegetables.
Over time, there have been some variations of this dish, such as changing the chili de agua to poblano pepper, or filling it with meat instead of cheese, but it is certainly a delight for the palate in any presentation.
Oaxacan Tamal
Wrapped in a soft and delicate leaf that can be made of banana or corn, the small and appetizing body of the Oaxacan tamal carries inside it the most diverse flavors from the traditional cuisines of the communities of the state.
We can smell an exquisite blend of different aromas. The smoky smell of black mole, the sweetness of hot chocolate and the freshness of the coastal shrimp will witness the classes of preparation of the exquisite tamales.
Chapulines, the most exotic food in Oaxaca
Eating chapulines may sound a little unpleasant, however we assure you that by tasting them, you will witness one of the richest and most exotic flavors of Oaxaca food, Its crispy consistency makes each dish prepared with these insects a delicious experience.
Imagine adding to a conventional quesadilla some guacamole, lettuce, lemon drops and to crown a little chapulines that when you bite it will be a spectacular crunch for your palate.
The preparation of these insects varies, from baked to roasted, to add to dishes as basic as a quesadilla or as traditional as a tlayuda.
Don’t leave Oaxaca without trying them!
Mole
Undoubtedly one of the dishes with more history of Oaxaca.
In Mexico mole is traditional, prepared with typical sauces prepared with chili and spices as basic elements. In Oaxaca, there is a great variety of flavors and preparations for this dish, however, some of the most popular are red mole and green.
However, there are many more, among which the black mole stands out, one of the seven moles that are made in the State of Oaxaca. This is prepared especially in the region of the Central Valleys; outside Oaxaca it is better known as Oaxacan mole. It has a slightly spicy, but sweet taste. It is a very common dish at different parties and celebrations, for example on the Day of the Dead.
It is usually served with the meat of guajalote (turkey) or chicken, with tortillas or tlayudas (corn tortillas typical of Oaxaca).
What did you crave most? Oaxaca’s culinary scene is endlessly deep, and these seven dishes are just the beginning. For a deeper dive into Oaxacan food, explore our complete Oaxacan food guide with 15 traditional dishes or discover the hidden flavors of Oaxaca beyond mole and tamales.
If you would like to learn more about Oaxaca, you can continue reading: