Oaxacan cuisine is among the most diverse and delicious in all of Mexico. The most emblematic dishes of the state of Oaxaca are mole (sauce), extra large crispy tortillas called tlayudas, a type of string cheese called quesillo, and spicy fried grasshoppers, known as chapulines. You may sample these dishes in any of Oaxaca’s numerous marketplaces, but the most convenient for tourists to visit are the two markets located in Oaxaca’s city center. If anything characterizes the people of Oaxaca, it is their deep religiousness, as well as their deeply rooted customs. This can be seen in the kitchens of Oaxaca, where recipes brought
from Spain, and indigenous dishes are prepared daily and passed down from generation to generation. These allow the people of Oaxaca to enjoy one of their greatest pleasures –food – while complying at the same time with abstaining from meat as required by the Catholic religion.
Beginning early in the mornings, long tables are placed in the courtyards of churches and temples, on which clay jars containing fresh juices, are placed. There are the usual flavors, such as horchata, jamaica, mango, tamarind, watermelon and lemon with chia. There are also exotic flavors such as rose petals, prickly pear and nut. Here they also sell tejate, a traditional drink prepared with cocoa and corn. In the markets you will find women selling browned grasshoppers with garlic, lime and salt. Don’t just take a picture of them: dare to try them! You will be surprised by their delicious flavor and crunchy texture. You should also try the tlayudas, giant tortillas with mashed beans, cheese and salsa. For dessert, there is nothing better than sherbets in flavors such as burnt milk, cheese and mescal.
In the restaurants in Oaxaca, you will find quite a varied menu: plantain molotitos filled with fresh cheese, small corn tamales with cream and the classic lent broth (containing potatoes, string beans, nopales (catus leaves), peas, epazote, tomato, egg and fish), among other delicacies. Don’t forget to accompany your meal with a small glass of mescal together with maguey worm salt. / visitmexico.com