Mexico's gastronomy is well known around the globe. Gastronomy in Oaxaca is the result of the fusion of the flavors and seasonings of the indigenous peoples with the western contribution of the Spanish cuisine. Later on the recipes would be nourished with some of the gastronomic secrets of Asia, especially those coming from China and India. A combination worth of trying and experiencing.
The use of wild herbs for dressing and unusual ingredients such as seeds and flowers besides the chapulines (grasshoppers), is one of the distinctive features of Mexico and specially of Oaxacan cuisine. Don’t be afraid, give yourself a life time opportunity to try at least the smallest size out of the 3 they will sell you at local markets, they taste like some kind of salty crunchy chips. If it is not your thing to adventure with your mouth, don’t do it, finally nothing will happen.
But this is not all, the traditional gastronomy includes different modalities of moles which are dishes of pre Hispanic influence each one made out of 3 to 5 different chiles, seeds, almonds, nuts, wallnuts and species. They all have different flavors, textures, types and kind of meat: coloradito (red), a tasty stew of pork or chicken dressed with garlic and seeds of sesame, and then cooked in red tomato sauce and red chilli. The ingredients and color give the name to every mole. We also find the Amarillo (yellow), the Negro (black), Pipian (wich is green because it is made out of the pumpkin seed but it is not the translation of verde which is green in english) and the Almendrado (almond).
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Another dish reflecting the crossbred essence of Oaxaca is the cecina enchilada, a delicious tortilla of maize slightly fried, with sauce of chili, cheese and fine pieces of sun dried salted beef or pork. The ever present whims also adorn the tables of the state such as the quesillo oaxaqueño, a fresh cheese that is warmed with heat and rolled in the shape of a skein and used in soups, tacos, beans and traditional dishes, or the fried quesadilla, a corn tortilla accompanied by melted cheese, a little branch of wormseed (optional) and a bit of green or red chilli sauce.
The use of wild herbs for dressing and unusual ingredients such as seeds and flowers besides the chapulines (grasshoppers), is one of the distinctive features of Mexico and specially of Oaxacan cuisine. Don