Oaxaca
The complex geometries of mole and ancient mezcal traditions.
Oaxaca is widely considered the culinary heart of Mexico. Its food is a vibrant tapestry woven from indigenous traditions, Spanish colonial influence, and a profound respect for the land.
The Seven Moles
The defining element of Oaxacan cuisine is mole. These complex, labor-intensive sauces can contain dozens of ingredients, including toasted chilies, nuts, seeds, spices, and chocolate. The region is famous for its seven distinct moles, the most famous being the rich, dark Mole Negro.
The Spirit of the Agave
You cannot experience Oaxaca without mezcal. Unlike tequila, which is made only from blue agave, mezcal can be made from over 30 types of agave. The hearts (piñas) are roasted in underground earthen pits lined with volcanic rock, giving mezcal its signature smoky flavor profile.
