Gastro Obscura’s 10 Essential Places to Eat and Drink in Oaxaca
Oaxaca, the mountainous state in Mexico’s south, is celebrated as the country’s “cradle of diversity.” Home to 16 Indigenous ethnic groups from Mixtecs to Triques to Zapotecs, it also boasts the country’s greatest biodiversity, counting 522 edible herbs, over 30 native agave varieties distilled by some 600 mezcal-producing facilities, 35 landraces (unique cultivars) of corn, and some two-dozen native species of chiles and beans. Oaxaca de Juárez, the state’s colonial capital, is drawing record numbers of visitors these days for its cobblestoned streets and the arty graffiti. But the main draw is Oaxaca’s status as the culinary epicenter of Mexico for its dozens of mole varieties, an encyclopedia of corn masa-based antojitos—memelas, tetelas, totopos, tlayudas, tamales—and a baroque layering of colonial-Spanish and pre-Hispanic Indigenous foodways. Local chefs understand that to be culinary authority here one must be part botanist and part anthropologist—roles which they embrace with great relish. Among the welcome recent developments to the restaurant scene has been the great rise of female chefs, as well as a new interest in cooking from the state’s different regions in addition to the complex colonial flavors of the Valles Centrales surrounding the capital. Whether you’re after unusual moles from the rugged Mixteca region, breads made exclusively from Oaxacan wheat, or a country lunch featuring edible insects, our guide has you covered. From a cult street taco stand to a Michelin-starred chef resurrecting forgotten dishes, here are the culinary highs to hit.
Explore
