Oaxacan
Tlayudas: crispy tortilla, diverse toppings.
Mole Negro
Mole Negro, a complex sauce made with chilies, chocolate, and spices, epitomizes the intricate flavors of Oaxacan cuisine.
View page →Oaxaca, in southern Mexico, is the country's deepest indigenous food region, shaped by its Zapotec and Mixtec roots. It is famous above all for mole — Oaxaca is called "the land of seven moles" — led by mole negro, a near-black sauce of charred chiles, spices, nuts, seeds, and a little chocolate, ladled over turkey or chicken. The local street food is the tlayuda, a large crisp tortilla spread with bean paste, the region's stringy quesillo cheese, and toppings like tasajo (thin grilled beef). Other staples include chapulines (toasted grasshoppers seasoned with chile and lime), tamales steamed in banana leaves, and a soupy hot chocolate beaten with water. The drink of the region is mezcal, the smoky agave spirit distilled in the surrounding villages.
The Palate
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A deeply complex sauce, often described as the soul of Oaxacan cuisine.
Why start here · Mole Negro Oaxaqueño is a gateway into the heart of Oaxaca, with its intricate blend of over 30 ingredients capturing the essence of the region's culinary history.
Often called the 'Oaxacan pizza', a large, crispy tortilla loaded with local flavors.
Why start here · Tlayudas offer a snapshot of Oaxaca's diverse ingredients and bold flavors, making it a staple for those exploring the state's culinary identity.
A traditional Mesoamerican dish of masa dough, filled and wrapped in corn husks.
Why start here · Tamales carry the ancient cooking practices that are still alive in Oaxaca, bridging past and present through the simple, homestyle taste of masa.
The Pantry
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Herbs & Spices
Grains & Staples
How They Cook
Techniques that define this cuisine
Kindred Kitchens
Cuisines built on the same signature ingredients
Other regions
Siblings within Mexican — each its own tradition.
Signature Dishes (32)
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Mains
17
