Discover the Food of Oaxaca

The Mexican region of Oaxaca has a rich cuisine that would need a set of encyclopedias to describe in full. Consider this page a brief overview of just a small sample of the delicious and unique foods, drinks, and meals you can find there.

Oaxaca has a population of about four million people and is also one of the most diverse areas of the country with over a dozen indigenous groups who make up approximately half of the population. With that diversity comes a varied tapestry of ingredients, recipes, cooking styles, and special occasions that can be considered Oaxacan specialties.

Many foods that are found elsewhere in Mexico have their own version, and likewise, the cuisine of other parts of Mexico and beyond have been influenced by practices or ingredients that originated in Oaxaca.

Agriculture is one of the biggest industries in Oaxaca. Many farms in Oaxaca are small and family-owned, with some taking part in larger cooperatives, selling to regional or national distributors, or selling to the central de abastos (the large central market of a city or town).

Because of climate variations throughout the state, its forests, mountains, coasts, and plains can host a variety of crops. Farmers grow corn, agave, peanuts, coffee, and a large variety of fruits and vegetables. Crops like mangoes are often exported to other markets like the U.S. in large volumes.

The political and economic circumstances of farming in Oaxaca paint a varied picture of success and difficulty. As some farmers and farm-workers are working to promote traditional and sustainable practices, many struggle with a lack of resources (like sufficient irrigation) and financial insecurity that makes it hard to make a living.

Today, there are numerous community groups and NGOs throughout Oaxaca working to improve working conditions, preserve traditional methods and biodiversity, promote organic farming, and tap into the rise of ecotourism to help sustain and grow the region's economy.

Mole is the name given to a category of complex chile-based sauces. There are dozens (if not 100's) of varieties. Moles are the base for some of Oaxaca's most delicious dishes.

Moles are made with dried chiles in addition to many more ingredients. The 7 most well-known moles are amarillo, chichilo, manchamanteles, coloradito, negro, rojo and verde.

Quesillo - also known as Queso Oaxaca or, in English, Quaxacan cheese. First produced in Oaxaca, this cheese is made from cow's milk and formed into thick braids. To eat, this cheese is torn into long, thin shreds and used for quesadillas, chiles rellenos, and more due to its melting point. Soft, chewy, salty, and buttery.

Tasajo is beef that has been thinly sliced and then dried. It can be found in markets in the state of Oaxaca, alongside other butcher products. Tasajo is often eaten as a topping for tlayudas. A tlayuda is another Oaxacan speciality, a large tortilla which is covered in refried beans, cheese, and meat and eaten as a street snack.