Oaxaca is one of the destinations where you can find unique dishes with a great variety of flavors since its geography has allowed its inhabitants to experiment with different ingredients and flavors, creating authentic Mexican delicacies. Don’t stop trying them!
1.- The 7 moles. Mole is one of the most traditional dishes in Mexico since its origin dates back to pre-Columbian times. This delicacy, which is a sauce of chili peppers, grains and different spices that can be accompanied with poultry or different red meats. Thanks to the geographic diversity of Oaxaca, the state has been divided into seven regions. In these, the mole has been prepared in different ways for centuries. For you to travel all the corners of the state with your palate we tell you the seven typical moles of Oaxaca: Mole negro, Mole rojo, Mole amarillo, Mole verde, Chichilo, Mole coloradito and Estofado.
2.- Chapulines. The chapulines is a popular Mexican snack that takes us back to the pre-Hispanic times of the country. The word chapulín comes from the Nahuatl chapōlin, which means an insect that jumps like a rubber ball. This insect is roasted on large comales and seasoned with salt, chili pepper and sometimes lemon. This little animal is a super food because of its high protein and mineral content. Its delicious salty flavor will satisfy any craving.
3.- Tlayudas. The tlayuda is a type of tortilla from the central region of Oaxaca. These have a diameter of approximately 40 cm, and their consistency is completely different from other types of tortillas, since this one is crunchy on the outside but a little softer on the inside. Traditionally, tlayudas is prepared with Oaxaca cheese, tasajo, chopped cabbage or lettuce, tomato, avocado and molcajete sauce.
4.- Tasajo. The tasajo is a popular dish from Oaxaca and other places like Spain and Peru. However, despite being an international meal, the preparation in the state of Oaxaca has made it a Mexican classic. We can find this cut of meat in the streets of downtown Oaxaca where it excels in dishes such as tlayudas or accompanies ingredients such as chapulines and chili peppers.
5.- Hormigas chicatanas (ants). At the beginning of the rainy season in Oaxaca, the collection of hormigas chicatanas begins. These is used to make the traditional hormigas chicatanas sauce. Roasted on the comal until they lose their wings, and ground in a molcajete with garlic, onion and chili. Like chapulines, the hormigas chicatanas is a high protein food, which makes their nutritional value very high. In addition to the flavor of the ant with the sauce, it is the perfect complement to any taco or a good tasajo.
