Mexican cooking from Oaxaca, the land of the 7 moles

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

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

    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!

    Sal con chile para El Famoso Mezcal

    Salt and chiles to go with your shot of Mezcal

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