Best Oaxacan
Updated Daily
Tamales de Frijol are traditional Mesoamerican cornhusk packets filled with masa and savory bean paste, tracing back thousands of years to Mexico.
Taco de Tasajo features a distinctive air-dried, thinly sliced beef unique to Oaxaca, where it is a central element of the region's meat trilogy alongside cecina and chorizo negro, served grilled at local markets.
Taco de Cecina features thin sheets of salt-cured, air-dried beef or pork that are grilled before serving, with the Yecapixtla variety from Morelos holding particular regional renown across central Mexico.
Taco de Chapulines features toasted grasshoppers seasoned with lime, chili, and garlic, a pre-Hispanic protein source most strongly associated with Oaxaca, where chapulines remain a widely consumed and commercially sold ingredient.
Taco de Asiento is a Oaxacan taco spread with asiento—unrefined, seasoned pork fat scraped from the chicharrón pot—used as a rich condiment or base, reflecting the state's tradition of whole-animal pork cookery.
