Typical dishes of Oaxaca

A Oaxacan table is characterized by its aromas, textures, and flavors. There are moles and stews, chapulines and chicatanas, tlayudas, mezcal, and tejate. Oaxaca is also land of black clay, textiles, alebrijes, and much celebration.Food is part of its typical celebrations; there are even festivals dedicated to food such as the festival of 7 moles, mezcal and tejate fairs, as well as patron saint festivities that always conclude with a good meal. Because Oaxaca is the Land of the sun (and flavor), as the Canción Mixteca claims. Visiting Oaxaca is about creating memorable memories with every bite, appreciating the generosity of its land and its hosts, who preserve and share with love a culinary legacy inherited through generations. Therefore, going to Oaxaca means celebrating every day at the table. The cuisine of Oaxaca is as varied as its eight regions, which offer an incredible gastronomic array that includes corn-derived products, seafood, chiles, herbs, plants, and endemic insects. Here are some typical Oaxacan dishes you must try in this state: Chocolate de agua and tejate These are drinks easily found in markets like 20 de noviembre. The memorable combination is the chocolate de agua accompanied by a yolk bread, originating from the Central Valleys, made without liquids other than the yolks and the whole egg. Another must-try drink is tejate, a pre-Hispanic beverage made from corn and cacao. Tlayudas and lechón tacos You will lack nothing if you start your day with a tlayuda. It is a corn tortilla of approximately 30 centimeters, toasted on a comal, typical of Oaxaca. They are usually prepared with lard, quesillo, beans, tasajo, avocado, and salsa. For mezcal nights, you must try some lechón tacos, which you can find at iconic stalls like Lechoncito de Oro, where they prepare them with chicharrón.Insects A classic in the markets are natural chapulines or those with lime and chili, which are a delight. You will find them loose in markets, where they are sold in bulk, or in restaurants to snack with good guacamole. The chicatana is another endemic insect from Oaxaca; it is an ant prepared in salsas and even in moles and tamales. However, the chicatana is hard to come by, and it is recommended to consume it only in season, which corresponds to the rainy period. Oaxacan moles The seven emblematic moles of Oaxaca are the black, red, coloradito, amarillito, green, chichilo, and manchamanteles. All are delicious and made with particular ingredients and techniques that give them a unique personality. They use different chiles, spices, and proteins, depending on the region you are in. My favorites are the amarillito, made with ancho and costeño amarillo chiles, tomato, onion, garlic, cumin, hierba santa, clove, pepper, and tortilla, which is served with chochoyotes (little balls of corn dough), and the Oaxacan black mole, whose main ingredient is the chilhuacle chile. Don't wait any longer and prepare this delicious Oaxacan dish!