Oaxacan Cuisine

Oaxacan cuisine is the cuisine of the Oaxacan people, descended from indigenous people and Spanish settlers. Oaxaca has a particularly strong indigenous heritage, and many people speak indigenous languages, especially Mixtecan and Zapotecan languages.

Oaxacan cuisine is famous for its variety of mole.

Oaxaca City(Oaxaca de Juárez) is a cultural center.

Monte Alban is a famous historic site of the ancient Zapotec people.

Ingredients

Corn is a staple ingredient, usually nixtamalized to become hominy and then made into tortillas.

Black beans are common.

Hoja santa or yerba santa is a type of pepper plant native to the region.

Dishes

• corn tortillas(blandas)
• tlayudas: toasted corn tortilla with toppings
• enfrijoladas: rolled tortillas with refried bean topping
• tamales: ground hominy dumplings, often with mole filling, wrapped in corn husk of leaf
• mole verde: green sauce dish typically made with pumpkin seed, chili, epazote, hoja santa, and sometimes tomatillo