The state of Oaxaca has one of the greatest cultural riches in the nation, since 16 different ethnic groups coexist in its geographical space. What makes Oaxaca special is that even with the passage of time, the customs and traditions of each region have been respected.

The state of Oaxaca includes a whole universe of languages ​​and native groups of the region, added to the gastronomic, orographic and maritime exuberance, make it imperative to visit it again and again.

Rich in history and culture, Oaxaca is a fascinating destination where ancient civilizations, colonial architecture and living traditions come together. Its culture and the warmth of its people are the main reasons to travel and let yourself be enveloped by the Oaxacan universe.

Oaxaca is a magical and ancestral land that is divided into eight regions: Cañada, Costa, Istmo, Mixteca, Papaloapan, Sierra Sur, Sierra Norte and Valles Centrales. Due to this vast heritage, the state has a splendid collection of extraordinary traditions, festivals, uses and customs, pride of the inhabitants of the regions. The union of all these roots, decked out in their typical costumes, is what has given rise to the maximum party of Oaxacans, La Guelaguetza.

Among the most important celebrations in the state are: Easter, the Guelaguetza, the Day of the Dead, the Night of Radishes, the Anniversary of the Coronation and Celebration of the Virgin of Juquila, the Celebration of the Virgin of Solitude, the traditional Velas del Istmo, the Jazz Festival in Mazunte and the Fiestas de Noviembre in Puerto Escondido.


Crafts are an intrinsic part of the state's identity. Made by the magical hands of those who continue to use ancient techniques for the elaboration of unique pieces worthy of the best museums and awarded with national and international awards.

• Alebrijes

The Oaxacan alebrije is a combination of the copal wood carving tradition of the region; They are fantastic beings, a product of the imagination of the craftsman who makes it, making each piece unique and unrepeatable. San Martín Tilcajete and San Antonio Arrazola are recognized populations in the elaboration of these pieces.

• Black Mud

The mud is extracted from the mountains of the central valleys, its peculiarity comes from the cooking of the piece, since the two-mouth oven reduces oxygen and that is where the piece turns black. Crafts made with Black Mud are formed manually, without molds. World-renowned population in the making of these pieces: San Bartolo Coyotepec.

• Red Mud

This type of clay is terracotta style with different intensities of red color. The best known pieces of this type of pottery are pots, jugs, pitchers, casseroles, comales, plates and cups. Populations recognized in the elaboration of these pieces: San Marcos Tlapazola, Santa María Tavehua, Santa María Atzompa, Tamazulapam del Espíritu Santo.

• Green Mud

This type of clay is the least toxic for the preservation of food and beverages, which is why it is the most used in jugs, tableware, jugs and glasses. Population recognized in the making of these pieces: Santa María Atzompa

• Body shop

The craft on tin plate is a work of art with embossed, chiseled and hand painted pieces. Population recognized in the elaboration of these pieces: Oaxaca de Juárez

• Goldsmith

With the filigree technique, which consists of making very fine threads with a metal, usually gold or silver, pieces of jewelry are made to form a pattern similar to a lace. Delicate designs make ornamentation a laborious art. The production of central valleys focuses mainly on the elaboration of reproductions of the jewels of Monte Albán and those of the Isthmus of Tehuantepec in the pieces that decorate the Tehuana costume. Populations recognized in the elaboration of these pieces: Oaxaca de Juárez, Juchitán de Zaragoza and Santo Domingo Tehuantepec.

• Doilies

Made with sheep wool, which is turned into a thread based on a distaff, it is made on a large wooden loom and decorated with natural dyes obtained from plants or animals. Populations recognized in the elaboration of these pieces: Teotitlán del Valle and Santa Anna del Valle

• Textiles

Oaxacan textiles have transcended through many generations and are very diverse due to their manufacturing technique. Woven in pedal loom, waist loom, hook fabrics, hand embroidered in hoop or hoop, all represent the population that makes it, knowing its meaning and its manufacturing process undoubtedly enhances the value of its fine and dedicated beauty. Populations recognized in the production of textiles: San Pablo Villa de Mitla and Santo Tomás Jalieza: Shawls, tablecloths, napkins, curtains, bags, made with cotton thread and yarn. San Antonino Castillo Velasco: Dresses and blouses embroidered with silk thread. Tlaxiaco, Tuxtepec and Huautla de Jiménez: Regional costumes of pre-Hispanic origin, including: Huipiles, tangles and quexquémitls. In various towns in the region of the Isthmus of Tehuantepec, they make the colorful costumes embroidered with multicolored flowers. Santa María Tlahuitoltepec: Noted for its mystical symbolism.


• Monte Albán

It is the most important archaeological zone in the state and is considered a Cultural Heritage of Humanity, in its time it was one of the most important cities in Mesoamerica. It was established on top of a mountain in the central valleys of Oaxaca and functioned as the capital of the Zapotecs.

• Mitla

"Place of the Dead" in Nahuatl or "Rest place" in Zapoteco, it is the main ceremonial center after Monte Albán, it was built by the Zapotecs and dates from 100 BC. C.

• Atzompa

Atzompa, from Nahuatl, "At the top of the water", was one of the monumental complexes of Monte Albán, built to contemplate its monumental palaces.

• Yagul

This important pre-Hispanic center, whose name literally means "Stick or Old Tree", has among its monuments the largest ball game in the Oaxacan region and the second in Mesoamerica.

• Dainzú

Its name comes from Zapotec and means "Cerro del Cacto". The architectural ensembles consist of stepped platforms of probable religious use and a ball game. Although it is contemporary to Monte Albán, its foundation dates from before the foundation of the great city.

• Lambityeco

Built by the Zapotecs around 700 years a. C., Lambityeco is an archaeological zone with very refined architectural elements, an area of ​​ancient palaces of chiefs and priests.

• Bocana del Río Copalita

This site is located on the western bank of the Copalita River, "Copal Place", very close to the Bahías de Huatulco tourist development and represents the integration of ancestral culture with the nature of the region. It is the only archaeological destination in the Oaxacan Pacific.

Oaxacan gastronomy is one of the cultural manifestations that identify the people of Oaxaca. As a result of the fusion of pre-Hispanic and European cuisines, this meeting of two gastronomic worlds made a special way of preparing food, creating one of the most diverse and rich gastronomies in Mexico.

The flavor of Oaxaca is tasted in every corner, in every region and in every kitchen; Exotic grains, fruits, vegetables and spices are cultivated and harvested on their lands to cook their famous moles. Ritual drinks such as mezcal, tejate and sparkling chocolate are made. Breads are also baked and sweets are made to celebrate the living and the dead.


The 7 Moles of Oaxaca

Any meal in Oaxaca would not be complete without mole, the king of dishes. There are seven varieties that are the most recognized in the Oaxacan capital, but in the state there are many more varieties depending on the regions. The mole, as rich in its mixtures and flavors as in its form of preparation, is a thick sauce, in which some endemic chilies and spices predominate, depending on the latter is how their varieties are determined.

Some of the famous 7 moles take their name from the predominant range of color that characterizes it: black is one of the most famous, made with dried black chilies called chilhuacles; the red, sweet and deep red color; the almendrado, made with almonds, olives and capers; green, which takes its color from the number of fragrant herbs that compose it; yellow, with its fine flavor of holy grass and the combination of yellow chili peppers; chichilo, with an exotic flavor due to the burnt omelette with which it is cooked, and finally the manchamanteles, with its fresh fruits incorporated into a light mole sauce.

Traditional Cooks

With the strength and joy characteristic of Oaxacan women, traditional cooks are a group of women passionate about cooking in various regions of Oaxaca, the majority of whom are older adults, who aim to spread their traditions and gastronomy. Its essence lies in the ancient tradition of preparing food, such as grinding with metate or stone mill, coupled with the experience of knowledge of traditional flavors.

They are women who love what they do and who intend to preserve the traditional flavor of Oaxaca, showing it to the world as part of their traditions and culture.


Recognized as Oaxacan haute cuisine, it is an avant-garde cuisine, with the most creative and modern dishes with the personal touch of the chefs. The chefs take Oaxacan food as a base and give it a little twist, in their opinion, with a change in textures and shapes.

Signature cuisine can be enjoyed in various restaurants, with tasting menus or pairing experiences. It also represents the flavors of Oaxaca, turning them into memorable experiences of unquestionable quality.

Great Chefs

The history of Oaxaca superimposes layers of flavors that amalgamate in its ingredients and dishes, many of which would have disappeared long ago were it not for the markets, authentic bastions of an invaluable heritage.

But not everyone can plunge into markets without their senses lost in endless stimuli, only those heirs to a long tradition distinguish in the apparent chaos of smells, flavors, colors and names, the raw material to make the desired dishes. The chefs belong to this species, as they bring their lived experiences to reproduce Oaxacan flavors in a fun and modern way.