Oaxacan cuisine

Oaxacan cuisine is a regional cuisine of Mexico, originating from the state of Oaxaca. The cuisine is known for its diversity and unique flavors, which are a result of the state's varied geography and indigenous cultures.

History

The history of Oaxacan cuisine dates back to the Zapotec civilization, one of the earliest and most advanced civilizations in Mesoamerica. The Zapotecs were known for their agricultural skills, cultivating crops such as corn, beans, and squash, which remain staples in Oaxacan cuisine today.

Ingredients

Oaxacan cuisine is characterized by its use of locally sourced ingredients. These include corn, beans, squash, chiles, and chocolate. Oaxaca is also known for its variety of cheese, most notably quesillo, a stringy cheese that is a staple in many Oaxacan dishes.

Dishes

Some of the most popular dishes in Oaxacan cuisine include mole, tlayudas, and chapulines. Mole is a complex sauce made from a variety of ingredients, including chiles, nuts, and chocolate. Tlayudas are large, thin corn tortillas topped with beans, cheese, and meat. Chapulines, or grasshoppers, are a popular snack in Oaxaca, often served fried and seasoned with lime and chili.

Beverages

Traditional Oaxacan beverages include mezcal, a distilled alcoholic beverage made from the maguey plant, and chocolate, which is often served as a hot drink.

Cultural Significance

Oaxacan cuisine is deeply intertwined with the state's cultural identity. Many traditional dishes are prepared for special occasions and festivals, such as the Guelaguetza, a celebration of indigenous cultures in Oaxaca.

See Also

• Mexican cuisine
• Mole (sauce)
• Mezcal
• Zapotec civilization