Oaxaca Oaxaca State, Mexico Travel Guide
Often called the "Land of the Seven Moles," Oaxaca's food reflects centuries of history. Its dishes use unique ingredients native to the region. Corn, beans, chilies, and herbs form the basis of many preparations.
Unique ingredients like quesillo (Oaxacan string cheese) and chapulines (grasshoppers) add to its distinct flavor profile. Cacao, a revered ingredient, appears in traditional beverages rather than just desserts. Oaxaca's traditional cuisine earned a designation as an UNESCO Intangible Cultural Heritage of Humanity, recognizing its importance and complexity. This heritage means food is not just sustenance; it is a celebration of history, community, and the land itself.
Oaxacan cuisine relies on a core set of ingredients that define its unique taste. Corn is the base for tortillas, tlayudas, tamales, memelas, and esquites. Chilies like pasilla, ancho, mulato, costeño, and chilhuacle are fundamental, especially for moles.
Herbs like epazote, hoja santa, cilantro, and chepil infuse dishes with distinct aromas. Quesillo, an unique string cheese, and fresh local cheeses are common. Pork, beef, and chicken are widely used proteins. Various insects, like chapulines, also appear in dishes. Cacao is a revered ingredient, used in traditional chocolate beverages.
While Oaxaca City serves as the culinary hub, the surrounding Central Valleys and different regions of Oaxaca state, like Mixteca, Sierra Norte, and the Coast, each have their own distinct specialties. Oaxaca City's cuisine represents a strong synthesis of the Central Valleys' traditional practices.
The quintessential Oaxacan dish. Oaxaca is known for its "seven moles," each having unique ingredients and flavors. Varieties include Mole Negro, Mole Coloradito, Mole Amarillo, Mole Rojo, Mole Verde, Mole Chichilo, and Manchamanteles.
Where to find: Many traditional restaurants serve moles. Try El Escapulario, Las Quince Letras, or Los Danzantes for good examples.
These are large, crispy, thin corn tortillas, usually partially toasted or fried. They are spread with asiento (unrefined pork lard), black beans, quesillo, and cabbage or lettuce, often topped with your choice of meat, like tasajo, cecina, or chorizo.
Where to find: Look for street vendors, especially at night, or visit Mercado 20 de Noviembre or Tlayudas Libres.
Fried and seasoned with chili, lime, and salt. They provide a crunchy, savory snack.
Where to find: Purchase them at markets like Mercado Benito Juárez or Mercado 20 de Noviembre. You will also find them at street vendors and in some restaurants.
Corn kernels served in a cup with mayonnaise, cheese, chili powder, and lime.
The iconic distilled spirit made from agave. It is deeply rooted in Oaxacan culture, ranging from smoky and rustic to refined. Learn more about Mezcal.
These restaurants provide sophisticated interpretations of Oaxacan cuisine.
These establishments provide comfortable dining experiences with quality food at reasonable prices.
Discover affordable and authentic local flavors.
A large, bustling market near the Zócalo, selling everything from food and produce to crafts, spices, and clothing. It contains many food stalls.
Central and diverse for everyday goods.
Directly adjacent to Mercado Benito Juárez, this market is famous for its food stalls, notably the Pasillo de Humo.
Famous for its "Hall of Smoke" grilled meats.
Largest wholesale market; best visited with a local.
Smaller, traditional market focused on local ingredients.
Mainly Italian, some Asian, and general contemporary options are available, typically in Reforma or upscale Centro.
Online resources like HappyCow aid in finding vegetarian and vegan restaurants.
Visits to mezcal palenques (distilleries) are popular day trips, allowing you to see the agave fields and production process.
Experience mezcal production firsthand.
Some tours may include visits to local farms or producers of chocolate, coffee, or cheese, providing insight into the origins of Oaxaca's ingredients.
Discover the source of Oaxacan flavors.
The experience of eating fresh, simple, and authentic food in bustling market settings provides a true taste of local life.
For specific dietary needs, carry a Translation card that clearly details your dietary restrictions in Spanish. This aids in communicating your needs accurately to restaurant staff.
Vegetarian and vegan options are increasingly available. Many Oaxacan dishes are naturally vegetarian, like memelas with cheese and beans, squash blossom quesadillas, and certain moles.
Vegan options require careful ordering, as many traditional dishes use lard (asiento) or chicken broth. Clearly state "sin carne" (without meat) and "sin productos animales" (without animal products).
Cross-contamination has a risk in smaller kitchens. Inform the restaurant staff clearly about any allergies you have. Nut allergies require caution with moles, as many contain nuts or seeds.
Many traditional dishes use lard (asiento) or chicken broth. Inquire about ingredients.
Specify dietary needs for preparation.
Do not hesitate to ask about ingredients. Local staff are often happy to clarify.
Clear communication aids a pleasant dining experience.
The experience of eating fresh, simple, and authentic food in bustling market settings provides a true taste of local life.
A unique section within Mercado 20 de Noviembre where meat is grilled over open coals. This creates an immersive, smoky atmosphere.
These specialized bars focus on mezcal, offering tastings and education about the spirit's diverse varieties and production methods.
Beyond the famous moles, discover Oaxacan cheese, especially quesillo, and traditional beverages like tejate and horchata. Explore street food for a true local experience.
