Mexican cooking from state of Oaxaca, the land of the 7 moles. Moles are the super-rich chile-based sauces and there are all sorts of moles. But mole is only one of many Oaxacan specialities. Here are some more:
- Sopa de milpa (garden soup)
- Chapulines (grasshoppers). I tried one once, from a vendadora in the Oaxacan market. It was coated in a barbeque spice that tasted similar to the spice on bbq peanuts, although peanuts don’t have little legs that stick in your throat.
- The main food market is certainly worth a visit. While you’re there, you can try the chapulines, or perhaps the carnitas might be more to your taste…
Oaxaca Market
- Queso Oaxaca, also called queso asadero, has a flavour similar to young Monterey Jack but with a stringy texture.
- for dessert, ‘Buñuelos’, fried tortillas topped with a cinnamon sugar mix and dipped into ‘miel de piloncillo‘, a syrup of raw sugar, orange and lime peel zest, anise, and clove.
buñelos y miel de piloncillo
- And while you’re in the state of Oaxaca make sure to buy a bottle of Mezcal! This is their speciality!
Salt and chiles to go with your shot of Mezcal
