Dishes to Celebrate the Gastronomy of Oaxaca

As you surely know, Mexican cuisine is considered a cultural heritage of humanity, so the range of flavors is very varied; however, the gastronomy of Oaxaca deserves special mention, as it has positioned itself as one of the most important in Mexico and the world. So if you want to learn about some of its most representative dishes, we share our 10 favorites! 1. Black mole The famous black mole is one of the jewels of Mexican cuisine, as it contains an impressive mix of ingredients, resulting in a very complex and intriguing flavor. Unlike other moles, black mole is served with turkey and is accompanied only by tortillas. It is worth mentioning that this mole, also known as Oaxacan mole, is one of the seven moles of Oaxaca, so you cannot miss trying it on your next visit to this beautiful state or get to work and prepare it with the recipe that Kiwilimon has for you; you will love it! 2. Tlayudas Another must-try Oaxacan dish is the tlayuda, a gigantic crispy corn tortilla topped with chicharrón fat, beans, Oaxacan cheese, chorizo, tasajo, or cecina. Although it may seem difficult to prepare at home, it is actually very easy once you get the tortillas; get to work! 3. Coloradito moleColoradito is another of the 7 moles of Oaxaca, so you must try it at least once in your life. It is prepared with a long list of ingredients such as chilcotle chiles, chilhuacle chiles, guajillo chiles, ancho chiles, almond, spices, plantain, chocolate, sesame, raisins, bread, garlic, onion, and more. If you want to delight your family, then dare to prepare this coloradito recipe; it’s finger-licking good! 4. Oaxacan plate This fantastic Oaxacan plate will take you on a culinary journey, as it includes the most representative snacks of local cuisine. Prepare it at home and enjoy quesadillas, tetelas, memelas, stuffed chile, beans, chorizo, tasajo, enchilada meat, Oaxacan cheese, chicharrón, chapulines, guacamole, fresh cheese, and more; enjoy your meal! 5. Yellow mole empanadasYellow mole is another of the seven moles of Oaxaca, which is prepared with yellow costeño chili, yellow chilhuacle chili, guajillo chili, garlic, spices, corn dough, and more. Although it can be served with chicken or pork, at Kiwilimon we love it in empanadas; enjoy! You can also read: Abigail Mendoza, the guardian of Oaxacan flavors6. Stone broth Are you a lover of Oaxacan cuisine? Then dare to try the famous stone broth, which is prepared with tomato, chili, onion, garlic, herbs, fish, shrimp, but what characterizes it is that a couple of red-hot stones are added for cooking. According to the Larousse Gastronomic Dictionary, this broth is of pre-Hispanic origin and is enjoyed in various indigenous communities in Oaxaca and Veracruz. 7. Oaxacan tamalesAs you know, tamales are a very representative dish of Mexican cuisine, as they are a dish inherited from our ancestors, as they were consumed since pre-Hispanic times. With the arrival of colonizers, lard and pork were added, resulting in a much fluffier tamale. Currently, one of the most popular tamales is the Oaxacan tamale, which is filled with mole and chicken and wrapped in banana leaves. 8. Hipbone mole Shadia Asencio, Editorial Director of Kiwilimon, explains that hipbone mole is a whole tradition of the Mixtec regions of Oaxaca, Puebla, and Guerrero. In an interview with chef Olga Cabrera Oropeza, the expert commented that “hipbone mole is one of the dishes with the most identity, as it is prepared with local ingredients, such as costeño chili, which adds spice to all our Mixtec cuisine. And it also has guaje. It is so important that, in fact, Huajuapan means ‘guajes by the river’.” 9. Yolk bread There is nothing better than a good hot chocolate in the mornings, but it gets even better when accompanied by traditional yolk bread, the quintessential sweet bread from Oaxaca. This delight is prepared with wheat flour, egg yolks, sugar, yeast, salt, water, and butter. 10. Chicatana ant sauce The exquisite chicatana sauce is of Mixtec origin, prepared with garlic, onion, tomato, dried chiles, salt, and chicatana ants. Everything is ground in a molcajete or metate and used to add an extra flavor to typical Oaxacan dishes such as mole, tamales, tacos, and more. Now that you know more about the incredible Oaxacan gastronomy, don’t think twice and visit this beautiful state and get ready to prepare its culinary treasures from your kitchen; you won’t regret it! You can also read: Towards the meeting of traditional Oaxacan cuisine