A guide to Oaxaca: Mexico’s Ultimate Gastronomic Destination

Nestled in the southern region of Mexico, Oaxaca is a city and state renowned for its rich cultural heritage, vibrant traditions, and—most notably—its extraordinary cuisine. Often referred to as the “food capital of Mexico,” Oaxaca offers an unparalleled gastronomic experience that reflects its deep indigenous roots, diverse geography, and centuries-old culinary traditions. From its legendary mole to its world-famous mezcal, Oaxaca is a must-visit destination for food lovers.

The Magic of Oaxacan Cuisine

Oaxaca’s cuisine is a harmonious blend of indigenous Zapotec and Mixtec influences, Spanish colonial heritage, and locally sourced ingredients. The region's diverse landscape, ranging from coastal areas to fertile valleys and mountains, provides an abundance of fresh produce, herbs, and proteins that contribute to its distinctive flavors.

The Seven Moles of Oaxaca

Mole is the crown jewel of Oaxacan cuisine, and the region is famous for its seven traditional varieties: negro, rojo, coloradito, amarillo, verde, chichilo, and manchamantel. Each mole has a unique combination of chiles, spices, chocolate, nuts, and other ingredients, resulting in complex and deeply layered flavors. Mole negro, the most famous of them all, is a rich, dark sauce made with dried chiles, chocolate, and over 20 other ingredients, typically served over turkey or chicken.

Tlayudas: Oaxaca’s Answer to Pizza

Tlayudas are one of the most iconic street foods in Oaxaca. Often called “Mexican pizza,” a tlayuda consists of a large, thin, crispy corn tortilla topped with asiento (pork fat), refried beans, Oaxacan cheese, cabbage, avocado, and a choice of grilled meats such as tasajo (thinly sliced beef), cecina (spiced pork), or chorizo. This dish is a perfect example of the simplicity and bold flavors that define Oaxacan street food.

Memelas, Tamales, and Other Street Delights

Oaxaca’s street food scene is a paradise for adventurous eaters. Memelas, thick handmade corn tortillas topped with lard, beans, and cheese, are a breakfast staple. Oaxacan tamales, often wrapped in banana leaves instead of corn husks, come in a variety of flavors, including tamales de mole negro and tamales de chepil (a local herb). Chapulines (grasshoppers), toasted with lime, salt, and garlic, are another local delicacy that adds a crunchy and protein-rich bite to many dishes.

Mezcal: The Spirit of Oaxaca

No visit to Oaxaca is complete without tasting mezcal, the smoky, complex agave spirit that has gained worldwide recognition. Unlike tequila, which is made exclusively from blue agave, mezcal can be crafted from various types of agave, each imparting unique flavors. Traditional mezcalerías throughout the city offer tasting flights that highlight the diversity and artisanal craftsmanship behind this beloved drink, with unique maisons such as Santo de Piedra, devoted exclusively to rescue traditions and reinterpret them into unique and unrepeatable collections.

Markets and Fine Dining: A Culinary Journey

Oaxaca’s vibrant markets, such as Mercado Benito Juárez and Mercado 20 de Noviembre, offer an immersive culinary experience where visitors can sample local specialties like quesillo (Oaxacan cheese), fresh chocolate, and barbacoa (slow-cooked meat). For those seeking a more refined dining experience, Oaxaca is home to world-class restaurants such as Casa Oaxaca and Criollo, where innovative chefs reinterpret traditional flavors with modern techniques