The Oaxacan gastronomy takes us on an amazing journey into one of the most outstanding and colorful cuisines in the world. Oaxacan food is among the most varied and delicious in Mexico, it has been declared Humanity's Cultural Patrimony by UNESCO.
Oaxaca's gastronomy incorporates elements of pre-Hispanic cuisine, and lively imagination has created combinations that amaze by the color, the aromas and the flavors. The list of dishes that characterize this cuisine is endless, however, we can mention: Oaxacan Mole in its 7 varieties depending on the type of chili used, Chapulines, (dry roasted, spiced grasshoppers), tlayudas (large tortilla spread with the remaining of the lard and beans), maguey worm sauce , chiles rellenos (stuffed chilies), and of course the famous Oaxacan tamales in banana leaves.
Oaxaca cheese is a soft white string cheese which is similar to mozzarella. It is sold in “ropes” which are wound onto themselves into balls, and eaten cold or lightly melted on quesadillas is considered among the best in the world.
Chocolate, plays an important part in the Oaxacan cuisine, the cacao beans are ground then combined with sugar, almonds, cinnamon and other ingredients to form bars. Pieces of these bars are mixed with hot milk or water and drunk. Oaxaca is also an important producer of coffee, it has the third place nationwide.
Other special drinks are waters of Casilda, a beverage made of horchata with tuna and walnuts, chia or grated lemon, among other fruits; and Tecajete, a drink made of corn and cocoa served cold.
Or you can have a good glass of mezcal, the traditional drink in Oaxaca. There is a saying attributed to Oaxaca regarding the drink: "para todo mal, mezcal, y para todo bien también" (for everything bad, mezcal, and for everything good, as well.)
http://www.arduinna.com.mx/pdf/oax_en.pdf
Oaxaca's gastronomy incorporates elements of pre-Hispanic cuisine, and lively imagination has created combinations that amaze by the color, the aromas and the flavors. The list of dishes that characterize this cuisine is endless, however, we can mention: Oaxacan Mole in its 7 varieties depending on the type of chili used, Chapulines, (dry roasted, spiced grasshoppers), tlayudas (large tortilla spread with the remaining of the lard and beans), maguey worm sauce , chiles rellenos (stuffed chilies), and of course the famous Oaxacan tamales in banana leaves.
Oaxaca cheese is a soft white string cheese which is similar to mozzarella. It is sold in “ropes” which are wound onto themselves into balls, and eaten cold or lightly melted on quesadillas is considered among the best in the world.
Chocolate, plays an important part in the Oaxacan cuisine, the cacao beans are ground then combined with sugar, almonds, cinnamon and other ingredients to form bars. Pieces of these bars are mixed with hot milk or water and drunk. Oaxaca is also an important producer of coffee, it has the third place nationwide.
Other special drinks are waters of Casilda, a beverage made of horchata with tuna and walnuts, chia or grated lemon, among other fruits; and Tecajete, a drink made of corn and cocoa served cold.
Or you can have a good glass of mezcal, the traditional drink in Oaxaca. There is a saying attributed to Oaxaca regarding the drink: "para todo mal, mezcal, y para todo bien también" (for everything bad, mezcal, and for everything good, as well.)
http://www.arduinna.com.mx/pdf/oax_en.pdf
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