Oaxacan Cuisine

Oaxaca is known as the 'Land of Seven Moles,' referring to seven distinct varieties: mole negro, mole rojo, mole colorado, mole amarillo, mole verde, mole chichilo, and mole manchamanteles. Each has a unique color, flavor profile, and preparation method, with mole negro being the most complex and famous.

A tlayuda is a large, thin, crispy tortilla—typically around 30 centimeters in diameter—topped with refried beans, cabbage or lettuce, meat such as tasajo or chorizo, cheese, and salsa. It is a signature street food of Oaxaca and has roots in pre-Hispanic cuisine.

Oaxaca is the heart of mezcal production in Mexico, with the spirit distilled from various types of agave plants grown in the region. Traditional mezcal is often produced in small batches using stone ovens and clay or copper stills, and it is deeply intertwined with Oaxacan food culture and celebrations.

Corn, beans, squash, and chilies form the foundation of Oaxacan cuisine, alongside ingredients like chocolate, Oaxacan cheese (quesillo), chapulines (grasshoppers), and hoja santa leaves. Many of these ingredients have been cultivated in the region since pre-Columbian times.