Discover the history, culinary uses, and cultural significance of chapulines in Oaxaca, Mexico. Explore traditional recipes and their importance in local culture.
The diverse and authentic Oaxacan cuisine beyond mole and tamales. Discover the hidden flavors and their importance in Oaxacan culinary culture.
Explore the vibrant Mezcal culture in Oaxaca, its tradition, flavor, and origins. Learn about its production methods, impact on local communities, and unique role in Oaxacan life.
The tlayuda is a corn tortilla typical of the state of Oaxaca, the origin of its name comes from the Nahuatl “tlao-li”, which means “shelled corn” and is complemented with the suffix “uda”, which refers to abundance.
Mole is a traditional dish from Oaxaca, accompanied by typical sauces prepared with chili and spices as indispensable elements. The most popular ones are mostly red and green mole, however the one that stands out by far is the black mole, one of the seven moles that are made in the State of Oaxaca.
Who doesn’t like chocolate? If this is your favorite sweet, you’ll want to know all about Oaxacan chocolate, one of the finest in flavor. Discover its history and myths around this delicacy here.
It is not new that within the Mexican gastronomy insects are included in the dishes. One of them is the chapulines: exquisite, totally crunchy and full of flavor. Discover what they are, how they are prepared and why this exotic food is so popular in the country.
Who has not enjoyed a delicious quesadilla prepared with traditional Oaxaca cheese? Its fresh and artisanal flavor, make it one of the best to prepare a wide variety of dishes or to be eaten only as a snack. Image by Javier Lastras.
For a very low price, you can enjoy food on the streets and in the market in Oaxaca. This state has become a favorite destination for tourists and ex-pats alike because of its rich and varied food offerings. Check here some of the marvelous places to take a bite of delicious food.
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