A Food Lover's Guide to Oaxacan Cuisine
- evesymington
- Apr 10
- 6 min read
Updated: Apr 17
Oaxaca: A Food Lover’s Paradise
Oaxaca is a Gastro-Wonder of the World, rivaling India and Thailand for our favorite food destinations, so we came hungry.
E made an elaborate plan to have at least five meals at different restaurants or stalls per day, maximizing our ability to sample everything from delectable street tacos to tejate to high-end mole tastings. To make sure you don’t miss any of our culinary picks, use our favorite travel hack!
We’re food nerds, so we’re going to take you on a deep dive into the culinary treasures you’ll find when you explore Oaxaca. If you’re too hungry to read all this, skip ahead to our restaurant picks! And don't forget to check out our 7-day guide to the city, and our 3-day Flash Trip guide!
The Heart of Oaxacan Cuisine: A Food Lover's Guide
Oaxaca is home to more than half of Mexico’s indigenous language speakers. The state is dominated by the Zapotecs, but each different group and community contributes to a cuisine rich in tradition, flavor, and history. From smoky moles to crispy tlayudas to that burning sip of mezcal, everything in Oaxaca is just... so... good.
The state’s unique microclimates yield an incredible variety of chiles, herbs, and corn, forming the foundation of its dishes. Oaxaca is famous for chocolate, mole, and mezcal, but you’ll find even more deliciousness the more you explore.
Read on to dive into the flavors of:
Corn & Masa Creations
Corn is king in Oaxaca, and you can see it in all sorts of staple dishes:
Tlayudas – Giant, crispy tortillas topped with beans, cheese, and meats.
Memelas – Thick corn cakes slathered with asiento (pork fat) and topped with cheese.
Tetelas – Triangular masa pockets filled with beans and cheese.
Totopos – Crunchy Zapotec tortillas baked in clay ovens.
Empanadas de Amarillo – Corn turnovers stuffed with mole amarillo and shredded chicken.
Tamales Oaxaqueños – Wrapped in banana leaves, these tamales are filled with rich mole and tender meat.
The Power of Oaxacan Chiles
If there’s one ingredient that defines Oaxacan cuisine, it’s chiles. Oaxaca boasts an impressive variety of chiles, each bringing a unique depth of flavor to its dishes. Some are smoky, some fruity, and others pack a serious punch.
Pasilla Oaxaqueño – The king of smokiness! This dried and smoked chile is a must-have for many salsas and moles, lending a deep, earthy heat.
Chilhuacle – The secret weapon of mole! This rare chile comes in three colors (red, yellow, and black) and is essential for creating the region’s most beloved sauces.
Costeño – A bright and fiery chile that adds a kick to soups and stews.
Guajillo – A staple in many Oaxacan kitchens, its mild heat and slightly sweet flavor make it perfect for marinades and adobos.
Tusta – A rare chile found in the Mixteca region, bringing an intense smokiness to traditional dishes.
Oaxacan cooks know how to coax every bit of flavor from these chiles, whether they’re toasting them on a comal, blending them into complex sauces, or stuffing them with cheese and meats. We love spicy food with deep flavors - not just spicy for spicy's sake!
Mole Mole Mole Mole (aka E’s favorite thing to eat!)
Dubbed “the land of seven moles,” Oaxaca is famous for these complex, chile-based sauces. The full mole experience should be required eating for food lovers and Oaxaca de Juárez is its Mecca. There are way more than seven to try! Each mole is a reflection of regional ingredients and culinary artistry, and there are huge variations across the state.
E could seriously spend the rest of her days eating various moles all over Oaxaca. If T & AJ lose her, that’s where they’ll look first.
Mole Negro – Deep, rich, and chocolatey.
Mole Coloradito – A touch sweeter with hints of tomato and spice.
Mole Amarillo – A bright, turmeric-tinted delight.
Mole Verde – Herbaceous and fresh, bursting with green chiles and herbs.
Manchamanteles – Fruity and slightly spicy, featuring pineapple and plantains.
Mole Chichilo – Smoky with a beefy depth.
Mole Rojo – A bold, balanced blend of chiles and spices.
Unique Proteins & Resourceful Cooking
Oaxaca is known for its creative use of ingredients, from meats to insects (trust us, they’re actually delish!):
Tasajo – Air-dried beef, often grilled.
Cecina – Marinated, thin-cut pork, sometimes coated in chile paste.
Chorizo Oaxaqueño – Spicy, vinegary sausage packed with flavor.
Chapulines – Crunchy, seasoned grasshoppers, a beloved snack.
Dried Shrimp – A staple ingredient used year-round in various dishes.
Barbacoa – Slow-cooked, pit-roasted meat, typically goat or lamb, seasoned with aromatic herbs and chiles.
Chiles Rellenos – Large chiles stuffed with cheese, meat, or seafood, then battered and fried.
Stews, Soups, & Everyday Eats
While moles steal the spotlight, Oaxacans also love comforting stews and hearty soups:
Caldo de Res – Beef soup with vegetables and chiles.
Chileajo – Slow-cooked meat infused with garlic and chiles.
Segueza – A pre-Hispanic stew made with toasted corn and rabbit.
Pipians – Nutty, seed-based sauces often paired with vegetables or beans.
Estofado – A fragrant, spice-laden stew typically served at celebrations.
Salsas & Snacks
No Oaxacan meal is complete without salsas and antojitos (street snacks):
Salsas – Made with everything from smoky pasilla chiles to ground insects. Also known as what makes Mexican cuisine one of the most flavorful and complex in the world.
Pambazos – Sandwiches stuffed with chorizo and potatoes.
Garnachas – Small masa bites topped with shredded meat and salsa.
Molotes – Fried masa dumplings filled with potatoes and chorizo.
Sweets & Drinks
Oaxaca satisfies sweet cravings with local desserts and beverages steeped in tradition:
Nieve de Limón – Refreshing lime sorbet.
Agua de Chilacayote – A sweet pumpkin drink with cinnamon and piloncillo.
Tejate – A pre-Hispanic cacao and maize drink, known as “the drink of the gods.”
Atol – A traditional Mesoamerican beverage made from corn masa, water, and spices, often sweetened with sugar or piloncillo. Thick, warm, and comforting, it’s a staple in many Latin American households, especially during cooler months or festive occasions. Variations of atol can include flavors like vanilla, cinnamon, chocolate (as in champurrado), and even fruits like pineapple or plantains. This beloved drink dates back to pre-Columbian times, when it was an essential source of nourishment for indigenous communities.
Mezcal: Oaxaca’s Liquid Treasure
No trip to Oaxaca is complete without a sip (at least!) of mezcal. E is not a huge fan of mezcal back in the States – a little too smoky for her taste. But in Oaxaca, there is just so much variety and so much craftsmanship that she easily found mezcals she loved.
This smoky, complex spirit is deeply woven into Oaxacan culture, from everyday gatherings to sacred celebrations. Unlike tequila, which is made exclusively from blue agave, mezcal can be crafted from a variety of agave species, each lending its own distinct flavor profile.
The process of making mezcal is as much an art as it is a tradition. Agave hearts, or piñas, are slow-roasted in underground pits, giving mezcal its signature smoky taste. After roasting, the softened agave is crushed, fermented, and distilled in small batches, often using copper or clay stills.
The beauty of mezcal lies in its variety. From the bold, earthy notes of Tobalá to the floral, citrusy brightness of Espadín, there’s a mezcal for every palate. Some of the rarest mezcals come from wild agave species which take decades to mature. Traditionally, mezcal is sipped slowly, not shot back, and often enjoyed with slices of orange and a dusting of sal de gusano (worm salt – yum!). Whether you prefer it neat or in a cocktail, mezcal is a must-try when experiencing Oaxaca’s culinary landscape.
Experience Oaxaca, One Bite at a Time
Oh my gosh, enough talking! We hope you've found this food lovers guide to Oaxaca useful. But seriously, let’s eat!
Check out our guide to the best spots to chow down in Oaxaca City, then dive into our 7-day itinerary to make the most out of the city!
What About Those Other Tiny Trekkers? Click below to check out some curated picks for making life easier when traveling with (and without) small children.
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