Mexican Cooking from Oaxaca, the Land of the 7 Moles

Mexican food from state of Oaxaca, the land of the 7 moles. Moles are the super-rich chile-based sauces and in my Mexican cooking class we made two of the seven Oaxacan moles: Mole Coloradito and Mole Amarillito.

But mole is only one of many Oaxacan specialities; there are more…

Sopa de milpa or ‘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…

the carnitas come with all sorts of Mexican salsas: guacamole, salsa cruda, tomato and avocado salad and do not forget the radishes! After all, there is even a Festival of Radishes in Oaxaca…

Queso Oaxaca, also called queso asadero, has a flavour similar to young Monterey Jack but with a stringy texture.
Our Oaxacan menu included ‘Buñuelos’ for dessert: 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.
While you’re in the state of Oaxaca make sure to buy a bottle of Mezcal, the special drink of the region!
Salt and chiles to go with your shot of Mezcal

If you are in Oaxaca in July check out the Guelaguetza – a summer festival with lots of traditional dancing. The dance pictured below, known as Flor de Piña (Pineapple Flower), is traditionally performed by women wearing the regional costume of Tuxtepec, a city in the state of Oaxaca.