Mexican food—who doesn’t like it? It’s a cuisine that’s embraced worldwide. Interestingly, Mexican cuisine was the first to be awarded an UNESCO Culinary Heritage Status. As we embark on a new Food Explorer destination this month, we’re especially drawn to the cooking coming out of Oaxaca, Mexico (pronounced Wa-ha-ka).
We’re not the only ones who are slightly obsessed with Oaxacan cuisine. American chefs, restaurateurs, and cookbook authors are heavily influenced by Oaxaca, including Rick Bayless, Alice Waters, and Diana Kennedy, to name a few. It’s become quite the trendy food-lover destination bringing in tourists to the region and flooding their food markets. Although we can’t hold a candle to that experience, we’re excited to bring our interpretation of some of these food experiences to DLM.
Oaxacan cuisine has a large variety of ingredients coming from mountain areas, central valleys, southern coastline, and in and around the capital city that shares its name. Think staples like not only corn and beans, but a variety of chiles and stunning produce, seafood, chocolate, avocados, cheeses, and even the smoky mezcal that heavily influences this cuisine. Other more exotic ingredients are the delicious, but not super attractive, corn fungus called huitlacoche (or corn smut) and a small type of grasshopper called chapulín that is full of protein and plentiful to the area.
We especially love favorites from Oaxaca, such as tlayudas, tamales, quesadillas, black beans, and Oaxacan cheese, also known as quessillo. Chocolate also is plentiful, mostly drunk hot. But the primary focus and foundation of Oaxaca cooking is mole, see page 6 for more! We’re excited to explore Oaxaca and we hope you join us for the journey.
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