My favorite part of traveling is the food. Every once in a while you get a raw deal, but that is a small price to pay for the other 95 percent of the time when a culture can truly render you helpless with just one bite. I’ve lived in Texas for nearly 13 years, so I am certainly no stranger to Mexican flavors, but the state of Oaxaca in particular has some of the most unique and vibrant tastes for the pallet.
Oaxaca is actually known as a culinary destination, and cooking classes for travelers and professionals are offered all over the city. The thing that separates Oaxaca from other culinary landmarks like Paris is that ALL of the food is amazing. You can buy black bean and green chile tamales for a few pesos from an old lady hauling them around in a tin bucket on the beach that will knock your socks off.
The distinction in Oaxacan cuisine lies in their chiles and herbs that they use in their sauces and marinades. Mole is probably their most famous invention, and Oaxaca is referred to as ‘The Land of the 7 Moles.” Although you can find mole all over Mexico and even in Texas, it’s the chiles native to Oaxaca that makes the best mole. Most mole sauce is complex and calls for 20+ ingredients for the spicy-sweet concoction.
When you’re in Oaxaca the most important thing to remember is that if a random person walks up to you peddling food they made in their kitchen: buy it! Oaxaqueños take great pride in their food and how they prepare it, especially their pan and pan dulce.
So, if you like food and want to visit a region with world-class flavors, fresh and unique ingredients and authentic preparation methods, Oaxaca will not let you down! Hop a jet charter, grab a bus or ride a donkey if you have to because their fame for flavor is not misgiven.
Logan is a guest writer who is always looking for his next great adventure when he isn’t writing. He plans to visit all seven continents in his travels.
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