When you visit Oaxaca, taste the flavors of a people that keeps its exquisite culinary customs alive. To arrive in Oaxaca is to enter an extraordinary world of flavors, aromas and textures.
They say “if you don’t eat mole when you’re in Oaxaca, it’s as if you were never there”... and there’s seven types of mole for you to try: the famous black mole negro made with chilhiacle chilies; the sweet red mole coloradito mole; the estofado almendrado stewed with almonds, olives and capers; mole verde, which owes its green color to the pungent herbs used in its creation; mole amarillo, made with yellow chilies; mole colorado, with its fresh fruit blended into a light mole sauce; and mole chichilo, exotically flavored due to the burnt tortilla used in its preparation.
You can also enjoy all the different corn options on offer: try the local memelas, tortillas made with 4 kinds of corn, all from different regions. Try the molotes, prepared with dough, and filled with mashed potato and chorizo or platano. And if you have a huge appetite, look for the 20 de Noviembre market on the corner of Aldama and Miguel Cabrera, where you can enjoy the famous tlayudas - huge, succulent handmade, stove-heated corn tortillas cooked with chicken, cured beef and chorizo, and served with chopped lettuce, cheese, refried beans, spicy salsa. They can even come served with the local delicacy of toasted grasshoppers.
To drink, you can try Tejate (a cold, ground cocoa drink blended with corn water), aguas frescas made from pineapple, melon horchata, soursop and almonds, chilacayota, sapota, prickly pear, soursop, plum, watermelon and sapodilla. Or in the morning, try Oaxaca chocolate served with water and milk, with a helping of pan de nata sweet bread, to make sure you get out the right side of bed.
For dessert, try a delicious rose-petal sorbet served in the garden of the Temple of Solitude, a scrumptious sweet buñuelo or a delicious slice of corn cake served with chocolate atole.