Best Food From Oaxaca: Oaxacan Foodie Guide Supremo
Looking for the best food from Oaxaca, Mexico? If so, this Oaxaca Foodie Guide is for you!
You’ll have everything you need to know about Oaxaca cuisine at you disposal. From the local ingredients to the most popular Oaxacan street food, from the most traditional food from Oaxaca to the best beverages with which to wash it all down. Yes, it’s all here!
Oaxaca Cuisine
Mexican Cuisine and French Cuisine are the only two cuisines designated as intangible cultural heritages by Unesco. As is the case with the famous foods of France, when people think of Mexican food, they think of a handful of items. However, in both countries, the food specialties are regional and numerous.
In Mexico, the pre-Hispanic indigenous groups, the geography of each state, and the local herbs and other ingredients (more on these below) all contribute to shaping the traditional foods of each region.
So, even though there are many cool things to do in Oaxaca, if you’re a foodie, exploring the food scene should be at the top of your list!
Specialty food from Oaxaca
Oaxaca Cuisine vs Mexican Cuisine
While the cuisine of Mexico refers to the dishes in the whole country, Oaxacan cuisine includes just the foods of the State of Oaxaca located in southern Mexico.
Some will use the terms “Oaxaca Mexican food” or “Mexican Oaxacan food,” but those are redundant. All Oaxacan food is Mexican, but not all Mexican food is Oaxacan. ¿Comprende?
For example, the Yucatan specialty Cochinita Pibil is a Mexican dish, but not part of the cuisine of Oaxaca. On the flip side, you probably won’t see the Tlayudas sold by Oaxacan street vendors in other parts of Mexico, but they are still considered a Mexican food.
Oaxaca Foodie Guide
Some of the traditional dishes in our Oaxaca Foodie Guide
What is Oaxaca known for? While mole is the most famous Oaxacan food, as you’ll see below, that answer is way too simplistic. Oaxaca is also known for tamales, soups, breakfast items, bread, and a few street foods you won’t want to miss.
Oaxaca also has a number of unique beverages you’ll want to try too. But first, let’s start with the unique ingredients you’ll encounter.
Key Ingredients of Oaxaca Cuisine
Generally speaking, many of the ingredients integral to the gastronomy of Oaxaca are similar to those used in other Mexican cooking. Chiles, for instance, are not only used in dishes throughout Mexico, they even find their way into many of the famous foods of New Mexico and Colorado. However, it is the regional variations among key ingredients and the specific ways in which they are used that make the food from Oaxaca so unique.
1.Chiles
Oaxacan cuisine uses a myriad of fresh and dried chiles. There seems to be a different chile pepper required for every recipe, and in many cases, more than one type.
Some of the most important chile peppers in Oaxaca cooking are the the mulato, a variety of poblano pepper used for Mole Rojo, and the chilhuacle amarillo, used for Mole Amarillo. Moles usually need more than one pepper variety, and chile de agua and the smoky pasilla de Oaxaca are two that are utilized often.
A variety of chile peppers used in Oaxaca cuisine
2. Quesillo
Quesillo, aka Oaxaca cheese, is a white, semi-soft cheese made from goat’s or cow’s milk. It has a mild flavor similar to unaged Monterey Jack cheese, and a stringy texture that melts easily.
It is most often used as a topping or filling for traditional Oaxaca dishes, but it can also be enjoyed on its own as an appetizer or snack.
Quesillo, aka Oaxaca Cheese
3. Chocolate Oaxaqueño
Chocolate is an essential part of Oaxacan cuisine. This magical ingredient is used in both sweet and savory dishes, such as mole sauces and traditional hot chocolate drinks. It adds a distinctive depth to many recipes, offering an unmistakable flavor that can't be found anywhere else in Mexico.
4. Hoja de Aguacate
Hoja de aguacate, or avocado leaf, is a staple in Oaxaca cooking and is used to infuse dishes with a unique herbal flavor. In addition to being a key ingredient in many food recipes, the leaves can be boiled to make a delicious tea that is known for its anti-inflammatory properties.
5. Epazote
Epazote is a bold leafy herb that in English goes by the unfortunate name “wormseed.” It has a strong, distinctive flavor and aroma that can be described as slightly floral and skunky at the same time.
It is used in the preparation of many Oaxaca foods, such as frijoles refritos (refried beans), soups, stews, and tamales, adding a unique earthy, herbal flavor.
6. Nopales
Nopales, or prickly pear cactus pads, are eaten on their own and used as an ingredient. They have a unique flavor like really acidic green beans.
They add complexity to dishes like tacos, salads, and stews. Oaxaca-style nopales will even be found at family gatherings simply grilled with a squeeze of lime and a pinch of salt.
Prickly pears and cactus pads are both common in Oaxacan cooking.
7. Flor de Calabaza
Flor de Calabaza is a squash blossom. It is a bright orange flower that can be eaten raw or cooked. These blossoms are often stuffed with quesillo, but are also commonly added to tacos, soups, and Oaxacan tlayudas.
Coincidentally, some of our favorite cuisines, like Italian, Greek, and Niçoise, also incorporate squash blossoms into popular dishes.
8. Huitlacoche
Huitlacoche is a delicacy found fresh from May through November. It's a type of corn fungus, also known as corn smut, that has been consumed for centuries and is still widely enjoyed today.
The fungus has a unique earthy flavor similar to mushrooms, and it can be eaten on its own or cooked into dishes. It's often used to add flavor and texture. It can also be used in vegetarian dishes as a meat substitute because it has a similar texture and is high in protein.
Huitlacoche with Flor de Calabaza
9. Hoja de Santa
Hoja de Santa, or “holy leaf” in English, also may be called pepper leaf, and some combine the two themes and call it sacred pepper. It is a fragrant herb with heart-shaped leaves that has been used to flavor dishes in Oaxaca for centuries.
The taste is a cross between sassafras and anise. You’ll find it sprinkled over ceviche or salads, blended in salsa and sauces, and incorporated into marinades for meats.
10. Insectos
Insects are a core ingredient in Oaxaca and much of Mexico. Adding escamoles (ant larvae), chicatanas (ants), and chapulines (grasshoppers) to dishes is a common practice. Chapulines are the regional favorite, as Oaxaca farms a large portion of the grasshoppers for the country.
You may have heard about worms in tequila or mezcal—this is not exactly a myth. However, the orange worms, or gusanos de maguey (maguey worms), that are the most popular choice for these liquors are not really worms—they are a type of insect larva. Cheers?
Chapulines and other insects for sale at a Oaxaca food market
Food from Oaxaca, Mexico
So, what kind of food is made from the ingredients just discussed? Everything from a national food of Mexico to popular street foods to pre-Hispanic indigenous specialties. Here’s the list of the Top 16 Oaxaca Foods you should try:
1. Mole
Mole is the Number 1 traditional Oaxaca food! Mole is such an integral part of Oaxacan cuisine that the state has been dubbed “Land of the Seven Moles.” And Mole is also one of two national dishes of the country of Mexico. So, I think this iconic dish has earned the top spot of any Oaxacan food list.
I first fell in love with mole when my friend’s Oaxacan mother prepared the most delicious chicken I have ever tasted. The complex flavors of spices, fruits, and nuts of the Mole Negro made my taste buds sing.
Shortly thereafter, I enthusiastically made my own version. I followed a recipe from the famous Mexican cookbook author Diana Kennedy. I even took a cooking class from her. Much to my chagrin, the mole took days to prepare, required over 20 ingredients, tasted nowhere near as good as my friend’s mother’s masterpiece—and I’ve never made it since.
Moles are definitely a labor of love, and if you don’t love to cook one main course for days, start with a paste. Or better yet, visit Oaxaca!
Mole, a national food of Mexico
Here are the seven moles to eat in Oaxaca:
Mole Negro - Black Mole
Mole Negro reigns as King of the Moles. It gets its dark color from blackened chiles, chocolate, and dried fruits like prunes or raisins. However, it doesn’t taste like any of these ingredients. Instead, the flavors layer spicy, savory, and sweet notes into a rich, intense, synthesized yumminess.
Mole Amarillo - Yellow Mole
Mole Amarillo can range in color from yellow to orange. The hue comes from the yellow pepper known as chilhuacle amarillo, and annatto seeds. This is a very versatile sauce, and you’ll see it commonly with chicken and potatoes, but also with seafood, especially mussels.
Mole Rojo - Red Mole
The spiciest of the seven Oaxaca moles is Mole Rojo, sometimes called Mole Poblano. The traditional recipe uses dried chiles (poblano chiles), tomatoes, garlic, and onions for its main ingredients, and its color may vary along a spectrum between deep red and red-brown.
Mole Coloradito - Reddish Mole
Reddish, really? Yes, Coloradito is the Spanish word for reddish, and Mole Coloradito is just that, a brownish brick red. It is made from several different chiles, tomatoes, garlic, onions, sesame seeds, plantains, and many spices. It’s perfect for chicken and enchiladas.
Mole Verde - Green Mole
Fresh green herbs like cilantro, parsley, and epazote, along with pumpkin seeds and green chiles, give Mole Verde its green color. It tastes less fruity or sweet than many other moles and can have a little tang.
Mole Verde, a Oaxaca traditional food
Mole Chichilo
Because it is prepared with beef stock, Mole Chichilo was once reserved for special occasions. Today, this Oaxacan specialty accompanies many beef dishes served with rice. It has a dark color from charred chili peppers and avocado leaves. Sometimes a toasted corn tortilla is ground and added to the mole for thickening.
Mole Manchamantel - Tablecloth Stainer
Roasted pineapple and chorizo makes this bright red “tablecloth stainer” standout. Mole Manchamantel has a definite fruitiness that pairs well with pork.
Best restaurants in Oaxaca for Mole:
Las Quince Letras: Calle de Mariano Abasolo 300, Centro Historico, 68000 Oaxaca de Juárez, Oaxaca, Mexico
Casa Oaxaca: Calle de Manuel García Vigil 407, Centro Historico, 68000 Oaxaca de Juárez, Oaxaca, Mexico
If you are in the United States, one of the best restaurants in Santa Fe, New Mexico, Saźon, has the James Beard award-winning Oaxacan chef Fernando Olea at the helm. His menu incorporates traditional Oaxacan food, and he provides a mole extravaganza!
2. Tamales Oaxaqueños
Although they are considered a traditional Mexican food, according to Oaxaca food history, tamales actually pre-date Mexico. As one of the oldest foods still consumed today, they can be traced back to their creation by indigenous people somewhere between 100 A.D. and 8000 B.C. Talk about a recipe that can stand the test of time!
The common ingredient of traditional tamales is masa, a ground corn mash. The masa can be stuffed with almost any kind of shredded meat, seafood, insects, vegetables, or fruit. Then the mixture is wrapped in corn husks and steamed.
Tamales Oaxaqueños, or Oaxaca tamales, have a couple of modifications from tamales found elsewhere in Mexico. First, they incorporate mole. Second, each one is wrapped in a plantain leaf or banana leaf rather than in a corn husk. This practice imparts a whole different flavor.
In the city of Oaxaca, you can find Tamales Oaxaqueños at food stalls, markets, and most any restaurant. Try one filled with raisins for breakfast!
You’ll find a wide variety of tamales here:
Mercado 20 de Noviembre: 20 de Noviembre 512, Centro de Oaxaca, 68000 Oaxaca de Juárez, Oaxaca, Mexico
Traditional Tamales Oaxaqueños are wrapped in banana leaves.
3. Tlayudas OaxaQueñAs
If you eat one Oaxaca street food, it should be tlayudas. Often referred to as a Mexican pizza that is cooked on a comal, a flat griddle used in the preparation of many street foods here, I think Oaxacan tlayudas are in a category all their own.
Picture huge tortillas—up to two feet in diameter—made of masa. Smear the tortillas with unrefined pork lard. Then top them with local ingredients like refried beans, quesillo, spicy salsa, pork rinds, shredded chicken or beef, lettuce, and avocado slices. Looks like a pizza, right?
However, when tlayudas are cooked on a charcoal grill, they are usually folded in half, and resemble a quesadilla more than a pizza. Either way, the tortilla is crispy crunchy and the center is creamy goodness.
For some of the best tlayudas in Oaxaca, try:
Tlayudas El Negro: Vicente Guerrero 1029, Zona Feb 10 2015, 68115 Oaxaca, Mexico
Tlayudas La Chinita: Calle Nuño del Mercado and Calle 20 de Noviembre, Centro Historico, 68000 Oaxaca, Mexico
Tlayudas are the kings of Oaxaca street food.
4. Memelas
Memelas in Oaxaca are more than just a street food dish—they’re the best breakfast Oaxaca offers! This tasty treat looks like an open-face taco and is a popular Oaxacan breakfast food.
It is made up of a thick tortilla that has been fried on a comal and then filled with black beans, cheese, and whatever else the cook chooses to add—anything from diced potatoes to shredded carrots to any kind of meat. Memelas are one of the traditional foods without an exact recipe. Yet the result seems to always be an incredible, irresistible combination.
If you’re looking for memelas in Oaxaca, head to the food markets in downtown Oaxaca City where vendors sell these delicious snacks freshly made. On the Netflix show “Street Food: Latin America,” they showcased Memelas Doña Vale as the best place for memelas.
Memelas Doña Vale: Mercado Central de Abastos, Juárez Maza S/N, Central de Abasto, 68090 Oaxaca, Mexico
Memelas, the best breakfast Oaxaca offers
5. Empanada de Amarillo
You may have had empanadas before, but three things are special about the Empanada de Amarillo. First, you have probably noticed many Oaxacan dishes incorporate mole where similar Mexican foods have none. This one uses Amarillo Mole and typically shredded chicken.
Second, the food of Oaxaca relies heavily on masa and corn tortillas whereas other Latin American or Mexican recipes lean toward wheat flour. The Empanada de Amarillo is one of these Oaxaca dishes, and it uses a folded corn tortilla. Personally, I prefer the corn empanadas to the flour.
Third, Oaxacan empanadas are much larger, which I’m all for.
Here’s where you should try an Empanada de Amarillo:
Empanadas del Carmen: Jesus Carranza 102, Centro Historico, 68000 Oaxaca, Mexico
6. Tacos de Huitlacoche
Mexico City may be famous for their Tacos al Pastor, but Oaxaca has them beat on this one!
Huitlacoche, as you may recall from our discussion of Oaxacan ingredients above, is also known as corn smut, and it’s a fungus that grows on heirloom corn. I admit that neither corn fungus nor corn smut sound like something you just can’t wait to put in your mouth. They’re also not very attractive—they look like blue-gray pebbles. Not helping?
How about if I tell you the Oaxacan people consider them a delicacy? They have an earthy flavor with hints of sweetness and are also called Mexican truffles or corn truffles. They also provide a lot of nutrients!
Mexican truffles are only in season from May to November, so that’s when you’ll find Tacos de Huitlacoche available. Otherwise, you can find a can of Huitlacoche at the grocer—no, seriously, you can.
A great place to try Tacos de Huitlacoche:
Doña Ceci: C. Porfirio Díaz 808, Ruta Independencia, Luis Jimenez Figueroa, 68070 Oaxaca de Juárez, Oaxaca, Mexico
Tacos with the Oaxacan delicacy, Huitlacoche
7. Enfrijoladas
I think of the popular Oaxacan food enfrijoladas as a creative way to enjoy beans. They look like rolled up tortillas with melted cheese on top, with a pool of black bean puree (the name means “in beans”).
The secret ingredient for the beans is dried avocado leaves, which impart a slight fennel-like flavor. Inside this tasty wrap, you can also find onion, garlic, and chile peppers—all traditional Mexican ingredients.
Often eaten for breakfast, this staple Oaxacan dish may come with an egg on top.
For tasty enfrijoladas, try this Oaxacan restaurant:
Restaurante Catedral: C. de Manuel García Vigil 105, Ruta Independencia, Centro, 68000 Oaxaca de Juárez, Oaxaca, Mexico
The popular Oaxacan food, enfrijoladas
8. Caldo de Piedra
Caldo de Piedra, or stone soup, is one of Oaxaca's signature dishes that dates back to pre-Hispanic times in Mexico.
Similar to the origins of the famous San Francisco dish Cioppino, fishermen on the shores of Oaxaca originally all pitched in to make this seafood soup. Hot stones were used to help cook the dish and regulate the temperature, and to this day, the tradition continues.
The main ingredients include shrimp, mussels, clams, crab, and fish that give the dish its wonderful oceanic taste. Cilantro, onions, garlic, and chile peppers add to the richness of the broth. A squeeze of fresh lime juice brings out the flavors even more and adds a lovely acidic touch.
The soup has an earthy red hue due to its tomato base, and it looks really appetizing when served in large clay bowls with all the toppings on top.
Try Caldo de Piedra at:
Las Chilmoleras: Alianza 104-D, Barrio de Jalatlaco, 68000 Oaxaca de Juárez, Oaxaca, Mexico
The Oaxacan seafood soup, Caldo de Piedra
9. Tetelas
Another of the traditional Oaxaca foods originating in the region, tetelas are popular at breakfast, for lunch, or as a snack. Made up of triangular pockets stuffed with various fillings, tetelas may have a variety of ingredients inside. The best way to find out—take a bite!
Most tetelas start with black bean paste and quesillo cheese, but chicken tinga (stewed chicken), vegetables, potatoes, and even hoja de santa may be added.
Whether served warm as an appetizer or as a grab-and-go meal, these flour tortilla pockets are definitely worth trying out!
For Tetelas in Oaxaca:
Itanoni: Avenida Belisario Domínguez 513, Reforma, 68050 Oaxaca, Mexico
10. Enmoladas
Enmoladas are one of the most popular Oaxaca dishes originating in the region. They look like enchiladas, but they are made with mole instead of chili sauce. The main ingredients include corn tortillas, shredded chicken or pork, mole sauce, and cheese. Enmoladas taste savory and rich with the combination of the mole sauce and melted cheese on top.
Enmoladas are enjoyed throughout the day, for breakfast, lunch, or dinner in Oaxaca. You can find them in most local food markets and restaurants.
Enmoladas, one of the most popular Oaxaca dishes
11. Molotes de Plátano
Usually described as plantain croquettes, Molotes de Plátano are a traditional Oaxacan food from the Istmo de Tehuantepec, the Isthmus of Tehuantepec region.
They taste nothing like the béchamel-based croquettes I’ve had in Barcelona, or even the ones I’ve enjoyed on the Basque Block of Boise. The concept, however, is similar: The croquettes are all crispy golden brown outside with a soft-creamy center. The shape too—small ovals. But the mashed plantains—that’s unique to Oaxaca.
Oaxacan food recipes tend to vary. Molotes de Plátano can include anything from chorizo to grasshoppers. Usually they come doused in a cream sauce and queso fresco.
For Molotes de Plátano in Oaxaca City:
La Olla: Reforma 402, Ruta Independencia, Centro, 68000 Oaxaca de Juárez, Oaxaca, Mexico
Molotes de Plátano, a traditional Oaxacan food from the Isthmus of Tehuantepec
12. Garnachas Istmeñas
Also originating from the Isthmus of Tehuantepec, Garnachas Istmeñas are a classic Oaxacan antojito, meaning “little craving.”
Shredded meat is piled onto tiny fried corn tortillas and served with pickled cabbage, red salsa, and fresh cheese. These bite-sized treats are usually eaten as an evening snack or as an appetizer in Oaxaca.
For tasty Garnachas Istmeñas, try:
Expendio Tradición: Reforma esquina Murguía, Centro, 68000 Oaxaca de Juárez, Oaxaca, Mexico
The classic Oaxacan antojito, Garnachas Istmeñas
13. Pan de Yema
Pan de Yema, aka egg yolk bread to the English speaking, is a very traditional food from Oaxaca, Mexico. It's one of the symbolic breads placed on the altar in Día de los Muertos (Day of the Dead) celebrations, but Oaxacans also eat it year round.
The small round breads range from a golden yellow color to dark brown. Sometimes the tops are sliced to create a design. Inside, the bread is fluffy and light with an unmistakable flavor of vanilla and cinnamon.
If you want to try Pan de Yema while you’re visiting Oaxaca, you can usually find some at local bakeries or markets.
Pan de Yema, a traditional bread of Oaxaca, Mexico
14. Carne Asada
Authentic carne asada can be found throughout Mexico. But if you’re somewhere and there’s a Carne Asada Hall, you know you’re going to have to try some! The one in Oaxaca is located in the Mercado 20 de Noviembre.
This traditional eatery offers customers a wide range of cuts of meat by the kilo, such as tasajo (grilled steak), chorizo, and cecina (seasoned pork). Vegetables and tortillas are also available à la carte, giving you plenty of options to customize your meal just how you like it!
In addition to the food offerings, there is also an interesting cultural element to be found when eating at the Carne Asada Hall: It is common for people to come up and offer goods for sale or for musicians to play music while you eat. It is important to be courteous here and either politely decline or offer payment after the musical performance is finished.
Mercado 20 de Noviembre: 20 de Noviembre 512, Centro, 68000 Oaxaca de Juárez, Oaxaca, Mexico
A visit to Oaxaca should include a stop at the Carne Asada Hall.
15. Nicuatole
After eating most of the foods of Oaxaca, it will probably be hard to think about eating dessert. But at some time, you need to pace yourself and try nicuatole.
A traditional dessert from Oaxaca, nicuatole is made from corn flour, sugar, and cinnamon—and some kind of fruit. The texture is a bit like pudding, but the flavor is uniquely sweet and spicy at the same time.
You can find different flavors of nicuatole in markets and street stalls all around Oaxaca, so don't hesitate to give it a try as a mid-day snack instead of waiting until after dinner.
The traditional Oaxacan dessert, Nicuatole
16. Chapulines
These are a food Oaxaca locals enjoy, but they may not be for the fainthearted.
As we mentioned, many Oaxacan recipes incorporate chapulines, otherwise known as grasshoppers. In fact, many of the Oaxaca traditional food dishes above will offer them as a topping option.
But they are also toasted on a comal and consumed solo, like popcorn or chips. Seasoned with garlic, salt, lime juice, and chile, those flavors stand out along with the crunchiness. You can find them at stalls in all of the Oaxaca food markets.
If you can’t bring yourself to munch on them like this, try a chapulines-flavored nieve, a cross between ice cream and shaved ice.
Drinks from Oaxaca, Mexico
Oaxaca is home not only to foods unique to the state, but there are also drinks for which Oaxaca is either famous or that do not exist elsewhere—even in other parts of Mexico. So, even if you do a good job of exploring the local food during your visit, your work will be only half done if you neglect the region’s liquid attractions.
1. Pozontle
Pozontle is a ceremonial drink whose origins trace back to the pre-Columbian era, when the beverage was created in the Sierra Norte mountain ranges of Oaxaca. The refreshing concoction is made from water, panela (unrefined cane sugar), ground cacao, ground corn, and ground cocomecatl. The properties of the cocomecatl vine increase the amount of foam produced when the lightly sweet mixture is vigorously whisked before being served cold.
Although an important part of Oaxacan culture, pozontle is not widely available throughout Oaxaca. One place to find it in Oaxaca City is at The Pozontleria, located at La Cosecha Market, at Calle Macedonio Alcalá 806.
2. Tejate
Tejate is another indigenous beverage whose history goes back centuries. It is hand made in large clay bowls by combining water with toasted corn, fermented cacao beans, flor de cacao (cacao flower), and the toasted pits of mamey (a tropical fruit) and thoroughly mixing until a pasty foam arises. Whereas pozontle is relatively hard to find in Oaxaca, tejate is widely sold by vendors at markets.
Tejate, one of the most popular traditional Oaxacan drinks
3. Chocolate Oaxaqueño
Although Chocolate Oaxaqueño literally means “Oaxacan chocolate,” and refers to the chocolate made in Oaxaca, in Oaxaca itself the term is also used as shorthand for the hot chocolate that is made from it. Oaxaca is the epicenter of chocolate in Mexico, and its chocolate is not only beloved throughout the country but prized by chocolate lovers the world over.
To make this chocolate, semillas de cacao, or cocoa beans, are grinded along with almonds, sugar, and cinnamon and made into solid disks of chocolate. To make hot chocolate, pieces of the disk are broken off and combined with hot water (or, rarely, milk) and then vigorously whisked to provide a generous froth of foam. Hot chocolate is a common everyday drink in Oaxaca, but it is also a must to mark such important occasions as the birth of a child, a marriage, or the passing of a loved one.
Hot chocolate is an everyday beverage in Oaxaca.
4. Café Oaxaqueño
Oaxaca’s climate and geography make it one of the largest producers of coffee in Mexico, and although chocolate is such an integral part of the local beverage scene, the locals are known to enjoy a good cup of Oaxacan coffee too. Especially in Oaxaca City, coffee shops offer a diverse range of local brands made from high-quality beans.
A local favorite style of coffee is café de olla, which translates to “coffee of the pot,” since it’s traditionally made in a clay pot over an open fire. Recipes vary, but typically include a combination of ground coffee beans, cinnamon, and panela. Anise, cloves, and even a hint of pepper or orange zest sometimes make guest appearances in some versions.
Recently a dessert cocktail combining two of Oaxaca’s famous drinks has become popular. Freshly brewed coffee is accented by mezcal, sweetened with panela, and topped off with whipped cream. Somewhat confusingly, this cocktail is also known simply as Café Oaxaqueño.
5. Agua Fresca
Although common throughout Mexico, aguas frescas are an especially popular way to cool down on a hot Oaxacan day. These “fresh waters” are actually a mixture of fresh fruit, water or shaved ice, lime juice, and a sweetener, like panela. Since Oaxaca is one of the most biodiverse states in Mexico, the range of fruits available for unique aguas frescas is tough to beat in this corner of the country, so be sure to try some flavors you’ll never be able to replicate back home.
A lineup of Agua Fresca flavors
6. Agua de Horchata con Tuna
I’m happy to say that this Oaxacan specialty drink has nothing to do with tuna. Instead, it is a local version of horchata—a popular Mexican beverage whose recipe varies from place to place but that is a rice-almond drink both sweet and spiced. The “tuna” in the Oaxacan version refers to the fruit of the prickly pear cactus that is the signature ingredient in this local favorite and is responsible for its vibrant pink color. Melon and pecans round out the mélange of flavors and textures in this horchata.
Casilda Flores invented the drink back in 1926, and her granddaughters run the Casilda Aguas Regionales outlet that still serves the popular drink, along with many varieties of aguas frescas. Casilda Aguas is located in the Mercado Benito Juárez in Oaxaca City.
7. Mezcal
Mezcal is a distilled spirit made from the agave plant. So, technically, tequila is a mezcal—but one that can only be made from one type of agave, the Blue Weber. All other mezcals are made from any of nearly 30 different other types of agave, and more than 80% of all mezcals come from Oaxaca.
Mezcals differ in taste based on the type of agave used, the terroir where the agave has grown, and differences in the fermentation and aging processes. A commonality of all mezcals is their smokiness, which arises when the agave hearts are roasted in earthen ovens before they are distilled.
Since mezcals vary so much in flavor, mezcal tasting is a popular pastime in many bars, tasting rooms, and restaurants in Oaxaca. And, of course, many of Oaxaca’s mezcals are exported and can be enjoyed in the United States as well.
Mezcal shot complete with orange “worm”
8. Cerveza
In addition to being the capital of mezcal production in Mexico, Oaxaca also has a dynamic craft cerveza scene. And with Oaxaca’s warm to toasty climate, it’s no surprise that more beer than mezcal is drunk in the state every year.
Consejo Cervecero Oaxaqueño is the oldest craft brewery in Oaxaca and was founded by José María “Chema” Álvarez back in 2014. With his culinary background, Álvarez not only makes great beer but works to create flavors that pair well with the food in Oaxaca.
Two other highly touted craft brewers are the Oaxaca Brewing Company and Don Guanabana. All three of these brewers have tasting facilities in Oaxaca City. A great place in town to try craft beers from throughout Oaxaca and all of Mexico is at the restaurant La Mezcalerita—which, not surprisingly, also offers a wide range of mezcals.
Oaxaca Food Tours & Cooking Class
You can find all of the dishes and drinks on our list in Oaxaca City, the foodie capital of the state. The historic center of the city is the best place to visit local markets, purchase foodie gifts, enjoy street food, and find terrific restaurants that offer the state’s most prized dishes.
Colorful shops in Oaxaca, Mexico
For more in-depth knowledge of recipes and ingredients, you may consider taking a cooking class to learn how to make some of the best food in Oaxaca.
Or, if you’d like a guided experience, we think this is the Authentic Oaxacan Food Tour that is the best bang for your buck! It’s a 4 1/2 hour walking tour that includes over 20 food samples of local foods.
¡Buen Provecho!
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