Your Guide to Oaxacan Cuisine

Oaxaca is a city state in Southwest Mexico known for its rich, delicious cuisine consisting of corn, beans, chili peppers and most notably – mole. This culinary capital adds its own unique twist to Mexican cuisine because of indigenous populations who maintain cultural traditions and pass down recipes from generation to generation. 

Let’s take a closer look into the factors that bring about Oaxaca’s distinct cuisine, and specific dishes that are popular in the region. 

Geography and Culture 

Oaxacan cuisine is diverse due to the varying climates within the region. It’s the 5th largest region in Mexico and most of the state is dominated by large mountain ranges. Because the territory expands across thousands of kilometers, it hosts multiple climates which are suitable for many different kinds of produce. The diverse climate produces lush, green valleys, arid deserts and vibrant, tropical coasts. Each of these areas lead to a wide variety of food which are staples in Oaxacan cuisine.

Because of this rough terrain, the Oaxacan region is sheltered from colonial intrusion and the indigenous populations maintain traditional food practices. The region is somewhat secluded from the rest of Mexico, so Oaxacans built up a culture of self-reliance and resilience. These characteristics impact the way food is prepared and cultivated within the region. The unique flavors and traditional dishes are influenced and upheld by indigenous populations and remain hallmarks of the culture in the region. 

Food Staples in Oaxaca

To fully understand Oaxacan cuisine, you must first understand the fundamental elements that make up traditional dishes. Most Oaxacan dishes consist of a variety of chiles, corn, greens, cheese and beans. From there, each dish uses these elements to produce delicious meals. Now, let’s look at some of the most popular dishes prepared in Oaxaca. 

Mole 

Oaxaca is often referred to as the “Land of the 7 Moles,” and there’s no doubt as to why people call it that. The 7 types of mole in Oaxaca are: poblano, negro, amarillo, verde, chichilo, coloradito and manchamantel. Each mole differs in flavor – some are sweet and some are savory. Each one uses spices, herbs and ingredients from the Oaxacan region to create a unique, delicious flavor. 

Mole is a sauce made from a host of many different ingredients including: bread, chocolate, chillies, and spices just to name a few. In Oaxaca, mole is used as a dipping sauce, drizzled as a topping on other dishes, or served as a meal on its own. 

Chapulines

Chapulines are grasshoppers which are toasted in a large clay pan and then seasoned with lime, garlic and chili peppers. They are sometimes served in a tortilla, but most often, they’re served with guacamole. 

Tlayudas

Tlayuda, often called “Mexican pizza,” is one of the most popular street foods in Oaxaca. The dish consists of a thin tortilla coated in unrefined pork lard (asiento); seared on a flat griddle; and then topped with spices, meat, beans, chillies and cheese.

Sopa de Mariscos 

Sopa de Mariscos, “seafood soup,” is a spicy tomato based soup with mussels, snapper and crab. It’s commonly served with lime wedges and coriander sprinkled on top. 

Tamales Oaxaqueños

Tamales are made from a corn based dough mixture filled with anything from pork to chocolate. As with many dishes, Oxacans put a unique spin on the Mexican dish by steaming the dough packet in banana leaves which gives the tamale a sweet flavor. 

Chocolate de Agua 

This is basically hot chocolate made with cacao and water. Many Oaxacans drink this for breakfast or after dinner. It’s made with water – not milk and whisked until a frothy foam appears on top. The chocolate is so rich that you might not even want to use milk or else it would be too sweet. 

These Oaxacan dishes are just a few of the many popular dishes served in the region. 

Family Culture in Oaxaca

We can’t talk about Oaxacan cuisine without discussing the family nature of meals and eating. Oaxacans highly value the collective family structure, and enjoy the process of preparing, cooking and eating meals together. Oaxacan recipes have been passed down generations and families take pride in the close-knit culture surrounding food preparation. 

Cocineras tradicionales, “traditional female cooks,” usually take the lead on meal preparation and act as the head of the family kitchen. They pass down Oaxacan recipes from generation to generation and keep the legacy of Oaxacan food alive. Each person takes pride in the close-knit culture surrounding food preparation and values the unique aspects of family recipes. 

Meals are typically shared with family members and are a time to socialize while eating home cooked food.

Esmeralda’s 2.0 and its Oaxacan Influence

At Esmeralda’s 2.0, we strive to bring authentic Oaxacan cuisine to the Eureka, California area. Each of our menu items are inspired by Oaxacan cuisine, and we pride ourselves in delivering a flavor of Mexico to you. From mole to enchiladas, we have you covered with our delicious, authentic Mexican dishes.

We want to share our love for traditional Oaxacan dishes with you and your family, so check out our website for more delicious Oaxacan inspired meals! 

Esmeralda’s 2.0 The Best Mexican Restaurant In Eureka
328 Grotto St
Eureka, CA 95501
(707) 442-0887
https://www.eurekasbestmexicanfood.net/