One of the richest Mexican foods is Oaxacan food, that is why we present you 20 typical dishes. What are your favorites?
Oaxaca is a state located in the southwest of the Mexican Republic, bordering Veracruz, Puebla, Chiapas and Guerrero. It is the state with the greatest biological and cultural diversity in Mexico, thanks to which it has a great culinary wealth. We present some of the Oaxacan food dishes that you should know.
1. BLACK MOLE
Its flavor is sweet and complex, moderately spicy. Some of its main ingredients are black chilhuacle chili, red chihuacle, mulato, Oaxacan pasilla, burnt tortilla, onion, garlic, yolk bread, plantain, sesame, peanuts, walnuts, nutmeg, almonds, pumpkin seeds, raisins, tomato , tomato, cinnamon, metate chocolate and lard.
It is made with ancho chili, chilcostle, tomato, garlic, sesame, onion, plantain, egg yolk bread, cinnamon, cloves, pepper, cumin, oregano, thyme, marjoram, bay leaf, salt, sugar, chocolate and chicken broth.
Oaxacan mini tlayudas
Slightly salted beef, usually dried in the sun or smoked. It is usually eaten in tacos or in tlayudas. Delicious!
4. STONE BROTH
It is a soup of pre-Hispanic origin. It is prepared with water, tomato slices, green chili, sliced onion, crushed garlic and holy grass. All the ingredients are placed in a large gourd to which two or three red-hot stones are added to bring the water to a boil. Bring chunks of fish and / or river shrimp. Have you already tried it?
5. YELLOW MOLE
It is a stew with a thick and soupy consistency, with a reddish-yellow sauce. It has yellow chilhuacle chili, hence its name. It is one of the 7 moles of Oaxaca and is cooked more frequently than other moles.
It is a corn tortilla of 30 cm in diameter, approximately. Leave it on the griddle longer than enough to give it a firmer and crunchier consistency. Thanks to its cooking mode, it can last for a long time. The tlayudas mainly have seat, jerky, jerky, chorizo and / or cheese. They are usually accompanied with a mezcal or a beer.
7. CHICATANA ANT SAUCE
After gathering the ants, they are washed and put on the comal. Then they are ground in molcajete together with garlic, salt and previously roasted green chili. A delicious sauce!
8. OAXACAN TAMALES
Oaxacan tamales are made with banana leaves, here is their main difference. There are multiple varieties, such as the tamale de chicatanas, leaf santa or jams. Here the only limit will be your taste.
It is the most emblematic drink in Oaxaca. It is prepared with corn, cocoa, mamey seeds and water. It is a sparkling drink, better known as “the drink of the gods.” You can easily find it in the typical Oaxacan markets, it is ideal to refresh yourself.
The dish is a soupy stew similar to a light mole, usually corn balls are added as a thickener. It can be made with chicken or turkey. Bring vegetables and condiments.
It is the most delicious insect. They are prepared with salt and garlic, then fried on the comal until they acquire a crisp texture. Once ready they are eaten alone or as a complement to guacamole, tlayudas and tacos. In restaurants they are served as an appetizer and in markets they are sold as a snack.
12. ISTHMUS FISH TAMALES
It is a tamale of corn dough, lard, pork rinds and salt. It is filled with a fish stew with tomato, achiote, pumpkin seed, epazote and serrano pepper.
13. WATER CHILES STUFFED WITH CHEESE
It is a very spicy fresh chili, they can be stewed as stuffed chiles or made as pickled slices.
14. PAN DE CAZÓN
They are freshly made toasts and bathed in sauce, they are made with cazon or white fish. You have to try it!
It is an alcoholic drink made from agave. It is generally drunk with orange and worm salt. It is one of the most delicious drinks in Mexico and you can find it in many varieties.
16. SOPA DE GUÍAS
Soup made with pumpkin guides, tender pumpkins and pumpkin flowers cooked in water. It has corn in pieces, chepil or pipicha leaves and chochoyones. It is mainly prepared in the rainy season.
17. METATE CHOCOLATE
It is prepared with almonds, cinnamon and cocoa. Before grinding the cocoa, it is essential to place a candle under the metate to previously heat the stone, in this way the cocoa is ground and melted at the same time. Its presentation can be in balls or in chocolate tablets, which when completely cooled will be hard. They are not eaten as candy, but are prepared with hot water or milk.
18. PORK CHILI
Vegetable or meat stew prepared with chili peppers and garlic. It is mainly prepared during Lent.
As its name suggests, in a strict sense it is a chili atole. It is prepared with corn kernels, chile de arbol, piloncillo, epazote, salt and water.
It is a thick drink, based on cocoa and corn. It is of pre-Hispanic origin, very nutritious and refreshing. Sugar can be added depending on the taste of the person who takes it.
Which of these Oaxacan dishes is your favorite? Tell us!