how does it smoke? effects?
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Oaxacan Landraces the people the history the plants entheogens
- Thread starter acespicoli
- Start date
Up alert mainly
OntologicalTurn
Well-known member
hi, friend. Once upon a time I was a young Mexican student of anthropology researching in the Mazatec sierra about the relationships between the entheogens, the Mazatec culture and the spiritual entities of this culture (chikones, La'a) that we could translate as fairies. Sadly, it is very difficult to make a living from anthropology here, even though the university is free, but from the experience I have made friends for life, a S. divinorum plant that I continue to reproduce, a goddaughter and a compadre, and a documentary project due to problems. bureaucratic never publish.Oaxacan Landraces the land the people the history the plants
Oaxaca - Wikipedia
en.wikipedia.org
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María Sabina - Wikipedia
“I am wise even from within the womb of my mother. I am the woman of the winds, of the water, of the paths, because I am known in heaven, because I am a doctor woman.”
– María Sabina Magdalena García
María Sabina was a Mazatec sabia (“one who knows”) or curandera (medicine woman), who lived in Huautla de Jiménez, a town in the Sierra Mazateca area of the Mexican state of Oaxaca in southern Mexico. She spent her entire life in that small village up in the mountains and worked the land
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María Sabina
Mar 17 (Jul 22), 1894 - Nov 22, 1985
Summary
María Sabina was the Mazatec curandera from Oaxaca, Mexico who encountered R. Gordon Wasson on his trip to Mexico in 1955. On June 19th, 1955 she introduced him to psilocybin mushrooms during a healing ceremony. He became the first Westerner to experience the effects of these psychedelic fungi, followed shortly thereafter by Valentina Wasson. Wasson wrote about his experience with María and the psilocybin mushrooms in an article for Life Magazine in 1957.
In the Life Magazine article, Wasson referred to María Sabina as "Eva Mendez" in an attempt to protect her privacy, but the attempt failed. Over the coming years, María Sabina was inundated with visitors from the United States. The onslaught of "young people with long hair who came in search of God" disrupted her village and led to her arrest on more than one occasion by local federales. She sometimes turned visitors away, and sometimes introduced them to the mushrooms they sought, occasionally charging a fee, and often not.
María Sabina died in 1985 at the age of 91.
Books
Writings & Info
- María Sabina: Selections, by J. Rothenberg (2003)
- María Sabina, Her Life and Chants, by Álvaro Estrada (1981)
- Vida de María Sabina: la sabia de los hongos, by Álvaro Estrada (1977) (español)
- María Sabina and her Mazatec Mushroom Valeda, by Wasson, Cowan, Cowan, & Rhodes (1974)
- Conversaciones con María Sabina, by Enrique González Rubio (1992) (español)
Links
- María Sabina: Saint Mother of the Sacred Mushrooms (1997)
- The Mazatec Indians: The Mushrooms Speak
- Re-Reading María Sabina, by H.Yépez
- Clock Woman In The Land Of Mixed Feelings, by H. Yépez
- Account of Mushroom Healing Ritual with María Sabina
- Mushroom Healing Quotes
- Mushroom Pioneers, by John W. Allen
María Sabina is regarded as a sacred figure in Huautla and considered one of Mexico’s greatest poets.
She did not take credit for her poetry; the mushrooms spoke through her:
Codex Vindobonensis Mexicanus
Pictographic representation of the first dawn
Cure yourself with the light of the sun and the rays of the moon.
With the sound of the river and the waterfall.
With the swaying of the sea and the fluttering of birds.
Heal yourself with mint, with neem and eucalyptus.
Sweeten yourself with lavender, rosemary, and chamomile.
Hug yourself with the cocoa bean and a touch of cinnamon.
Put love in tea instead of sugar, and take it looking at the stars.
Heal yourself with the kisses that the wind gives you and the hugs of the rain.
Get strong with bare feet on the ground and with everything that is born from it.
Get smarter every day by listening to your intuition, looking at the world with the eye of your forehead.
Jump, dance, sing, so that you live happier.
Heal yourself, with beautiful love, and always remember: you are the medicine.
Guilá Naquitz Cave - Wikipedia
Guilá Naquitz Cave in Oaxaca, Mexico, is the site of early domestication of several food crops, including teosinte (an ancestor of maize),[1] squash from the genus Cucurbita, bottle gourds (Lagenaria siceraria), and beans.[2][3][4][5] This site is the location of the earliest known evidence for domestication of any crop on the continent, Cucurbita pepo, as well as the earliest known domestication of maize.[6]
Macrofossil evidence for both crops is present in the cave. However, in the case of maize, pollen studies and geographical distribution of modern maize suggests that maize was domesticated in another region of Mexico.[7]
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Trade Winds Fruit
Offering rare and heirloom seeds perfect for any climate. Over 1500 varieties of peppers, tomatoes, vegetables, heirlooms, tropical fruits and ornamentals.www.tradewindsfruit.com
Oaxacan Green Corn Seed Emerald green kernels for cornmeal Dent Corn
Mole Verde Recipe of Esperanza Chavarría Blando (reproduced with permission of her estate)
Oaxaca’s Traditional Mole Verde
By Alvin Starkman, M.A., J.D. The seven moles of Oaxaca is a fiction, but it is an effective means of marketing Oaxacan cuisine and gastronomic tradition. While mole verde is indeed one of the purp…theeyehuatulco.com
is a nationally renowned Oaxacan chef
Puebla is generally regarded as the birthplace of mole but Oaxaca has claimed seven mole babies as its own: rojo, coloradito, amarillo, verde, negro, chichilo, and manchamantel.
Making the 7 Moles of Oaxaca in 7 Days: A Survivor’s Guide
It’s pronounced “moal-ay” (sorry not sorry if you read that whole first paragraph thinking small, sightless rodents had taken over the Savory Spice Test Kitchen). The word literally means “sauce”. Key cooking methods and ingredients distinguish moles from other sauces, but this subcategory is...www.savoryspiceshop.com
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message me if youd like to borrow this great cookbook
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Photo by Kagyu
I wanted to mention that the poem attributed to Maria Sabina is actually a New Ager invention, if you look closely it only mentions Mediterranean plants that do not occur in the Sierra Mazateca, nor are they used in their traditional medicine.
Regarding the Oaxacan lanraces, it is important to take into account that the names used for these varieties in the USA do not correspond to the names by which they are known in Mexico by the peasants who grow them. It is still possible to find Oaxacan lanraces, especially in the Sierra South of Oaxaca, between Miahuatlán and Pochutla, the easiest thing is to get them in San José del Pacífico or San Mateo Río Hondo, especially because they are hippie tourism towns and therefore more open to strangers. But they have to hurry, from time to time many S1 seeds have arrived from cheap Spanish seedbanks and farmers are giving preference to these new seeds.
acespicoli
Well-known member
Its good that you are here and so knowledgeable about the culture. Id be honored if you continue to help keep the thread factual and accurate. I will take some time to review the posts I have made and make some corrections and additions as needed to keep the posts on track. The names of the strains and pictures any type of descriptions of the strains and effects, would be of a great help.
I was interested in the Diviners Sage from Oaxaca maybe you could share some pictures of your cultivar?
(S. divinorum plant) im glad you mention this.
Please feel free to add anything else its greatly appreciated
acespicoli
Well-known member
This means the others deviate genetically 3% or more and are therefore considered relatives?
This one being viewed as hemp a non drug type technically grown for utility
Green would be landrace technically a landrace is a mix of genetics of more than one distinct strain?
Green would be landrace technically a landrace is a mix of genetics of more than one distinct strain?
Ox 79' S1 clone seeds skunk shown as red
So in the grows hope to look at each type for pheno type differences
The Oaxacan Cannabis Seed Registration Project
Oaxacan cannabis varieties are world-renown for their unique cannabinoid profiles, distinct flavors, and heritage. However, unlike other seeds and plant varieties, decades of prohibition have left them ineligible for official registration in seed registries. Now some are advocating for the...
hemp.im
Oaxacan Diversity
Criolla, better known as Oaxacan Highland, is the local variety known internationally. It was even famous among Americans because it gained recognition in the United States in 1978.“This is the variety that has best adapted to Oaxaca’s climate and territory. It has a unique cannabinoid profile with a little THC and some other components that made it a popular famous cannabis variety in the United States, so much so that in 1978 it won an award,” he reiterates.
A second variety is the Oaxacan Redhead, a cannabis variety characteristic of the entire southern area of Mexico. In addition, there are similar varieties in other states, such as Guerrero, and even in other countries, such as Panama.
“This variety likely comes from Africa, but the Oaxacan variety, which arrived many years ago, took on special characteristics. It has a pretty strong citrus flavor, a pretty citrus scent,” he says.
The third is known as the Oaxacan Purple. Its characteristic is that it is dark purple, has a high content of tannins, and therefore has many medicinal properties. In addition, its flavor is sweeter and less potent in its psychoactive effect.
There is also the Oaxacan Lime Green. It comes mainly from the south of Oaxaca, from the Villa Sola de Vega municipality to the Coast region. Its characteristic is that it is native to tropical areas, and there are also similar seeds in the state of Guerrero.
And finally, there is the Oaxacan Zorrilluda, a variety characterized by a very intense smell.
“These plants have that pending to be included. They do not have a specific registration in SEDAPA, and it is necessary to obtain it so that through that birth certificate, we, as users of cannabis for industry or medicinal or recreational use, have the right to cultivate them. Unfortunately, we do not have that acquired right”, details the expert.
Maybe some of the members here at ic in the area can add more
varietal details as the thread keeps moving along
acespicoli
Well-known member
Perdido
Well-known member
Thanks for clearing that up
OntologicalTurn
Well-known member
Con todo respeto Chischas, eso se ve bien panteonero carnal, súper prensado hay mejores ejemplos de mota oaxaqueña, la próxima semana caigo a San José y subo algunas fotos
No se de que hablas.. aquí no es la escena mexicana "Wannabe" . Claramente no entiendes que es una criolla o landrace mexicana. No subo fotos para impresionar gente, subo cosas que no cualquiera tiene.
OntologicalTurn
Well-known member
Chale cuántos adjetivos Chischas. Así que soy un mexicano de la escena Wannabe e ignorante? Alguna otra cosa que añadir?
No todas las criollas vienen prensadas chischas.
Tal vez no tengo tanto tiempo como tú y otros aquí en esto pero igual 17 años no me hace novato.
Creí que éramos adultos y podíamos comentar y hasta criticar sin ofendernos y que arda el ego, pero cámara. Igual la próxima semana voy a la Sierra Sur y subo fotos de material más fresquito. Ánimo
Te falta comprensión lectora.
1-esta mota viene de las montañas profundas, yo NO la sembré!
Que venga muy seca,prensada o "panteonera" (lo que sea que eso signifique) no me concierne en lo más mínimo.
2- NO vengo a presumir o vender; así que el estado de la marihuana es lo de menos. El objetivo es mostrar lo que queda autóctono de mi país.
3- claramente el ego y el ardor lo sentiste tú, jamás me referí a tu persona en ningún momento; y como reitero,te falta comprensión lectora, solamente te hice una observación para que entres en el verdadero contexto de mi publicación.
Esas son lindas flores y gracias por mostrarlas.
Sin faltar al respeto amigo. Todos somos amigos compartiendo nuestras colas.
acespicoli
Well-known member
Nonverbal communication - Wikipedia
This photo belongs to CS
OAXACAN S1 (S1 used in the old venacular of selfing, not feminized.. its a regular seed line male over fem)
Genetics: Oaxaca, Mexico
Outdoor flowering: Mid to end of October
Gifted from a friend of a friend who worked in Oaxaca on an energy lease.
Amazing aromas of cedar, mint, pine, incense, citrus, floral.
acespicoli
Well-known member
Chapulines and chili flavored peanuts at an artisanal food market in Colonia Roma, Mexico City
Chapulines - Wikipedia
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acespicoli
Well-known member
Comal (cookware) - Wikipedia
The history of such cooking methods dates back to the pre-Columbian era, when powdered-hominy tortillas were cooked on an earthenware comal over an open fire. Comales were also used to toast cacao beans. The word "comal" comes from the Aztec Nahuatl word comalli.
Originally they were thin ceramic pieces, with slightly raised edges. They are found at archaeological sites throughout Central America, with the earliest examples dating to 700 BCE.[2]
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acespicoli
Well-known member
Mexico | Oaxaca
15 Must-Try Traditional Food in Oaxaca
ByGabriel GlasierWhen the time comes and you touch down in Oaxaca, you don’t want to waste a single meal searching for the best food in Oaxaca.
This list of traditional Oaxacan dishes is your cheat sheet to help you seek out the food that made Oaxaca number one on Travel & Leisure’s top 25 best cities in the world in 2020.
From Oaxacan street food dishes like charcoal-grilled tlayudas to the ultra-complex mole negro, these are the do not miss dishes that embody the core of what makes Oaxacan cuisine so special.
Mexican food as a whole is only as good as the sum of the country’s regions and their unique cuisines. Oaxacan food and its culture are a powerhouse of flavor and heritage that definitely ups the average.
The core of Oaxacan cuisine is a deeply rooted connection to the history and tradition of Oaxacan food. This commitment to preserving the roots of this cuisine can be tasted in restaurants and in the homes of Oaxaca’s amazing chefs and cooks.
If you really want to understand the culinary landscape of Oaxaca, you will need to eat your way through this list of dishes along with some mezcal while discovering more along the way.
Our guide to Oaxacan food is just the start and with a little effort, you will find delicious treats from all over the state. Also, make sure to taste several versions of each dish as each vendor and restaurant will have their own take and variations that make it unique.
Any way you approach this list, you will be the winner as you will get to try some of the best food in the world.
Traditional Food in Oaxaca
Empanadas
These are not the empanadas that you might have eaten at your local tapas bar or while traveling through South America. Instead of the flaky pastry dough, these Oaxacan empanadas are made out of masa dough that is very similar to what tortillas are made of.
The shape is similar to a large quesadilla and the edges are not crimped or rolled like their Spanish cousins. They are also cooked completely differently as they are cooked on a comal de barro (clay flat griddle) over a charcoal fire.
The fillings are also varied and unique to Oaxaca including flor de calabaza (squash blossoms) with quesillo (Oaxacan cheese) and epazote. Other varieties that we loved were both mole amarillo with chicken and huitlacoche (corn fungus) with quesillo and onions. When it comes time to order, be warned that they are large and filling enough to make one a decent-sized meal.
Where to try Empanadas in Oaxaca:
Tacos del Carmen | Jesús Carranza 110, RUTA INDEPENDENCIA, Centro, 68000 Oaxaca Oax. | What to order: Empanada with mole amarilloLa Guerita | Nicolás del Puerto 207A, RUTA INDEPENDENCIA, Centro, 68000 Oaxaca de Juárez, Oax. (inside Mercado de la Merced) | What to order: Empanada with huitlacoche (seasonal) or Empanada with flor de calabaza (squash blossoms)
Tlayudas
Although the flavors of this traditional Oaxacan dish will be familiar, it is served in a way that is very unique to this region of Mexico. Giant corn masa balls are pressed into burrito-sized or bigger tortillas before being griddled on a hot ceramic comal.
These thin tortillas are then brushed with the leftover lard (asiento) from making chicharron (pork rinds) and then stuffed with refried beans flavored with avocado leaves and quesillo (Oaxacan string cheese). It is then folded in half before being grilled over an open charcoal fire resulting in a crispy texture, a charred flavor, and a smoky aroma.
Also known as the “Mexican Pizza”, tlayudas can be ordered plain (sencillo) or you can upgrade with the addition of several different types of meat. The varieties of meats are offered are fairly consistent including tasajo (salt-cured beef), cecina blanca (grilled pork), cecina enchilada (chili marinated pork), and chorizo links. Some tlayuda restaurants even offer grilled chile de agua and nopales (cactus) for the vegetarian eaters in the group.
Be warned, this is not a snack and is often huge enough to feed two people even if you are used to American portions. Although tlayudas are offered in markets and restaurants in Oaxaca, the best ones are sold from street carts.
PRO TIP: Make sure to get one that is cooked over an open charcoal flame as this may be one of the best street foods in Oaxaca you’ll ever try.
Where to try Tlayudas in Oaxaca:
Tlayudas Doña Luchita | Av. de la Independencia 1503, RUTA INDEPENDENCIA, Centro, 68000 Oaxaca de Juárez, Oax. | What to order: Tlayudas with tasajo and/or chorizoTlayudas La Chinita | Calle de Nuño del Mercado 20 de Noviembre &, Centro, 68000 Oaxaca de Juárez, Oax. | What to order: Tlayudas con todo (with everything) plus cecina enchilada and/or chorizo | Pro Tip: Arrive 15 mins before they open to avoid the long wait
Carnes Asadas
– Tasajo
In Oaxaca, extremely skilled carniceros (butcher) cut thin ¼ inch thick sheets of beef before giving the meat a coating of salt. The meat is then hung to semi-cure and dry but without letting it get to a jerky-like texture.The best versions we had in Oaxaca were tender and had a real smoky flavor from being cooked over a charcoal fire. Tasajo can be cut from the leg, loin, flank, or any large piece of boneless beef. To try tasajo, visit Mercado 20 de Noviembre and follow the smoke to the hall of meat (pasillo de humo).
– Chorizo
This isn’t that super greasy mystery meat in a plastic tube from your local grocery store. If you are thinking of the hard-cured Spanish chorizo, it’s not that either. Here in Oaxaca, they are hand-crafted sausage links flavored with ancho chili, pasilla chili, clove, cinnamon, oregano, garlic, cumin, and black pepper.Lastly, they mix in a little vinegar to give it that sour pop that is unique to chorizo from several regions of Mexico. The fatty ground meat is mixed with spices and vinegar before being rested for a few days.
This is then stuffed into natural casings and tied in 2-inch segments. You can try this sausage out with almost any breakfast dish in Oaxaca or as an add-on to a tlayuda.
– Cecina and Cecina Enchilada
These thin wide sheets of pork which can be as long as 5 to 6 feet in length are cut by a carnicero (butcher) that has incredible knife skills. The meat is salted to lightly cure it as a traditional method for preservation.Simple cecina just gets the salt, but cecina enchilada gets a rubdown with a paste made of Guajillo chili powder, oregano, cinnamon, black pepper, cumin, and garlic but varies depending on the butcher’s secret recipe.
In some parts of Mexico they use beef, but in Oaxaca, they use exclusively pork leg and loin for this difficult to execute butchery technique.
Mole
No Oaxaca food guide would be complete without a serious focus on the moles of the region. This mother sauce is really a dish on its own, and whatever it is served with is in a supporting role. It is said that there are seven traditional moles in Oaxaca but if you include mole almendrado, then that makes eight.
But why stop there with classifying the moles of Oaxaca as it is a little futile considering there are well over a thousand variations. It gets even more complex as each cook in each town has their own versions.
The simple answer is that there are seven main variations of mole including mole negro, mole amarillo, mole verde, coloradito, mole rojo, manchamantel, and chichilo.
tamales in mole negro and coloradito
enchiladas in mole rojo
The word mole is from the Uto-Aztecan language Nahuatl meaning sauce. This vague term definitely left the door open for many dissimilar versions to fall under one umbrella name.
The difference between the chocolate and dried chili-flavored mole negro that cooks for 10 hours is nothing like mole amarillo that is spiked with yellow chilhuacle chilies and thickened with masa.
Although each version of molé is very different, they all hold a special place in the Oaxacan cuisine. This is serious business and the people of Oaxaca have a tremendous amount of pride in the moles of this region.
Make sure to try as many different variations as possible with as many different accompaniments as possible such as with chicken, in tamales, over enchiladas, and stuffed in empanadas.
Where to try Moles in Oaxaca:
Restaurante Coronita | #68000, Díaz Ordaz 208, Zona Lunes Feb 09, Centro, 68000 Oaxaca de Juárez Oax. | What to order: Mole negro with chicken and riceLevadura de Olla | Murguía 304, RUTA INDEPENDENCIA, Centro, 68000 Oaxaca de Juárez Oax. | What to order: Tamal de requesón with flor de calabaza and mole coloradito
Las Quince Letras | C. de Mariano Abasolo 300, RUTA INDEPENDENCIA, Centro, 68000 Oaxaca de Juárez, Oax. | What to order: Mole almendrado with beef tongue or chicken, and rice
Related: What is Mole?
Memelas
This may be the simplest of all the Oaxacan dishes. It is literally a semi-thick corn tortilla cooked on a comal and topped with black beans spiked with avocado leaf and either quesillo (Oaxacan string cheese) or queso fresco (a crumbly salty cheese).
There are other variations that we tried that simply consist of hot salsa and cheese. The beauty in this dish is its simplicity and the attention to detail that goes into each ingredient.
When eating memelas, you can taste every ingredient and the masa that is used is the star of the show. Our favorite versions were those that made the financial and sourcing commitment of using maize criollo (heirloom nixtamalized corn masa).
Maize criollo only uses non-GMO heritage corn that is a complete protein source with incredible corn flavor and aromas. Many places that serve memelas offer many different variations of meats and guisados to add on or on the side but first, try them in their purest form.
Where to try Memelas in Oaxaca:
La Guerita | inside Mercado de la Merced – Nicolás del Puerto 207A, RUTA INDEPENDENCIA, Centro, 68000 Oaxaca de Juárez, Oax. | What to order: Memelas with chicharron prensado, cochinita pibil or tinga de PolloMemelas De Gio/Memelas Doña Mago | Av Belisario Domínguez 913, Reforma, 68150 Oaxaca de Juárez, Oax. | What to order: Memelas with salsa verde or salsa rojo
Tamales Oaxaqueños
Every region of Mexico has its own variations of these self-contained masterpieces. The humble tamal in Oaxaca is an unapologetic celebration of the corn that is used to make the masa (a dough made of nixtamalized corn flour and pork lard) that is connected to the heritage of this region.
There are many variations of tamales in Oaxaca that are different than the ones you will get in Mexico City, but the King of all is the banana leaf-wrapped version containing molé negro.
Other versions are also really delicious and deserve their own attention including tamales containing mole amarillo, mole verde, frijol (black bean with avocado leaf), rajas (roasted chilies in cooked tomato sauce), and chipil (fragrant herb).
Not all tamales come in a banana leaf wrapper as some utilize totomoxtle which means corn husk from the Nahuatl language. Even beyond all of these variations, there are many other varieties from the seven regions of Oaxaca including variations with mussels and others made with bananas.
Where to try Tamales Oaxaqueños in Oaxaca:
Exquisitos Tamales | 68070, Flavio Pérez Gasga 102-104, Luis Jimenez Figueroa, Oaxaca de Juárez, Oax. (inside Mercado Sanchez Pascuas, located at the entrance on Calle de Tinoco y Palacios) | What to order: Tamales en hoja de platano with mole negro, mole amarillo, mole verde | Pro-tip: Get there before 10am before she runs outLety’s Tamales | Nicolás del Puerto 207A, RUTA INDEPENDENCIA, Centro, 68000 Oaxaca de Juárez, Oax. (inside Mercado de la Merced) | What to order: Tamales with chipil con queso, frijol, mole negro
Tetelas
tetelas with maize criollo
This anytime antojito (snack) that you must eat in Oaxaca is similar to memelas but served in a unique form. First, a ball of masa is flattened in a tortilla press before being stuffed with black beans flavored with avocado leaf and quesillo (Oaxacan string cheese).
This is where tetelas are differentiated from memelas as they fold the stuffed masa into a triangle encapsulating the filling in the center. The tetela is then placed on the clay comal (griddle) and cooked until the masa is browned up and the cheese inside is melted.
Beans and quesillo are the traditional fillings, but you can customize your tetelas with whatever the vendor or restaurant has on offer that day. Some of our favorites are chorizo con papas, frijol de haba, and chicharrón prensado. The filling is important but great masa is key, and the best versions are made with maize criollo (heritage heirloom corn).
Where to try Tetelas in Oaxaca:
Tortilleria Moneda | Calle de Los Libres 110, RUTA INDEPENDENCIA, Centro, 68000 Oaxaca de Juárez, Oax. | What to order: Tetelas with frijol de haba (seasonal), frijol con quesoBaltazar – Tetelas y Mezcal | Jesús Carranza #113, RUTA INDEPENDENCIA, Centro, 68100 Oaxaca de Juárez, Oax. | What to order: Tetelas con costilla en salsa borracha, tetelas callejera (menus are subject to change)
Itanoni | Av Belisario Domínguez 513, Reforma, 68050 Oaxaca de Juárez, Oax. | What to order: Tetelas Clasica, Espirituosa or Antojadiza
Entomatadas
This is not a misspelling, and these are not enchiladas. This ultra-simple dish consists of soft fried and folded corn tortillas topped with a tomato sauce spiked with epazote, queso fresco, and raw onion. What separates this Oaxacan breakfast dish from an enchilada is that they are not stuffed and the sauce is not spicy as it doesn’t have chilies in the recipe.
As with most simple dishes, the details matter. If any of the few ingredients are not perfectly executed, the dish is a bust. Well, the Oaxacan cooks and chefs know what they are doing and this dish is a star among the many amazing breakfast dishes in this delicious valley.
Where to try Entomatadas in Oaxaca:
Fonda Florecita | inside Mercado de la Merced – Nicolás del Puerto 207A, RUTA INDEPENDENCIA, Centro, 68000 Oaxaca de Juárez, Oax. | What to order: Entomatadas sencillo (plain) or with tasajo/chorizo or your choice of meatLa Casa del Tio Guero | Calle de Manuel García Vigil 715, RUTA INDEPENDENCIA, Centro, 68000 Oaxaca de Juárez, Oax. | What to order: Entomatadas sencillo (plain) or with chorizo or your choice of meat
Enmoladas
What happens when you mix the king of the moles and enchiladas together? You get one of the richest and most decadent traditional breakfast dishes in Oaxaca. This simple dish of few components is composed of wildly complex parts such as the star of the dish which is mole negro that is made with up to 30 ingredients.Enmoladas start with tortillas that can be stuffed with chicken or cheese but are often left unfilled. They are then smothered in mole negro and topped off with queso fresco and raw onion slices. This dish was originally conceived as a way to use up the leftover mole from the previous night.
Where to try Enmoladas in Oaxaca:
Fonda Florecita | inside Mercado de la Merced – Nicolás del Puerto 207A, RUTA INDEPENDENCIA, Centro, 68000 Oaxaca de Juárez, Oax. | What to order: Enmoladas sencillo (plain) or with tasajo/chorizo or your choice of meatLa Casa del Tio Guero | Calle de Manuel García Vigil 715, RUTA INDEPENDENCIA, Centro, 68000 Oaxaca de Juárez, Oax. | What to order: Enmoladas sencillo (plain) or with chorizo or your choice of meat
Enfrijoladas
Another one of the traditional Oaxacan breakfast foods comes either stuffed with meat or just folded fried tortillas. What makes this dish so delicious is the sauce that is made from black beans that are cooked with avocado leaves and then thinned down. This base is either blended or smashed before getting added to a pan of hot lard with onions and garlic.The tortillas are dipped into the sauce and then covered with more on the plate. They are then sprinkled with queso fresco and shaved onions. This sounds simple but it is one of the most soul-satisfying dishes we tried in Oaxaca.
Where to try Enfrijoladas in Oaxaca:
Caniruninu | inside Mercado Organico La Cosecha – C. Macedonio Alcalá 806, RUTA INDEPENDENCIA, Centro, 68000 Oaxaca de Juárez, Oax. | What to order: Enfrijoladas sencillo (plain) or with your choice of meatLevadura de Olla | Murguía 304, RUTA INDEPENDENCIA, Centro, 68000 Oaxaca de Juárez Oax. | What to order: Enfrijoladas rellenas de chicharron en adobo de chiles secos
Tacos
Tacos play a significant role in the culinary landscape of Mexico and Oaxaca is no exception. Although you might not think of tacos when visualizing the food of Oaxaca, there are many contenders in the ranks for the best tacos in Centro de Oaxaca alone.
You will find traditional tacos that are folded in half with meats from other regions like carnitas and al Pastor outside of most of the markets in Oaxaca city.
The best tacos we tried were larger in size than a classic street-style taco you will find in Mexico city. They are also rolled encasing the meat inside before being crisped up on a clay comal. Anything goes when it comes to eating tacos in Oaxaca and different variations of fillings are endless.
Some of our favorites were chile relleno, chorizo, chicharron (fried pork belly), tasajo con papas (salt-cured beef with potatoes), and whatever guisados (stews) are on offer that day.
Where to try Tacos in Oaxaca:
Tacos del Carmen | Jesús Carranza 110, RUTA INDEPENDENCIA, Centro, 68000 Oaxaca, Oax. | What to order: Tacos de chili relleno, chorizo, or chicharrón prensado | Pro-tip: Chili Relleno tacos runs out early so try to arrive before 11amTortilleria Moneda | Calle de Los Libres 110, RUTA INDEPENDENCIA, Centro, 68000 Oaxaca de Juárez, Oax. | What to order: tacos con chicharrón, chorizo con papas (sausage with potatoes)
Lechoncito de Oro | Calle de los Libres s/n, RUTA INDEPENDENCIA, Centro, 68000 Oaxaca, Oax. | What to order: Tacos with chicharrón | Pro-tip: These are street-style tacos so its a good idea to order two pieces minimum as they are smaller in size
Sopa de Guias
Sopa de guias served with tasajoThis rainy season soup takes advantage of the young shoots, tendrils (guides), and blossoms from Güichi pumpkin plants. The best part of this soup is its use of all parts of the plant including the squash itself.
Often the soup is accompanied by masa dumplings with an indent in the middle called chochoyones that float in the broth. Along with the dumplings are corn on the cob that is cut into small sections.
One of the main ingredients that elevate the flavors and aromas of this Oaxacan dish is an herb called chepil which is typically used in soups and stews in the region.
The soup is often served alongside a container of ancho chili salsa to add a pop of heat and add some depth to this simple soup. Sopa de Guias is a pleasantly refreshing soup providing a break from all the rich flavors of Oaxacan cuisine.
Where to try Sopa de Guias in Oaxaca:
El Sazon de Tia Maya | inside Mercado Organico La Cosecha – Calle Macedonio Alcalá 806, RUTA INDEPENDENCIA, Centro, 68000 Oaxaca de Juárez, Oax. | What to order: Sopa de guias with tasajoLas Quince Letras | Calle de Mariano Abasolo 300, RUTA INDEPENDENCIA, Centro, 68000 Oaxaca de Juárez, Oax. | What to order: Sopa de guias with tasajo
Piedrazo
The name of this dish translates directly to stone because of the hard piece of bread that makes up the base of this dish. Small fist-sized pieces of bread used to be dried on the roof of people’s houses but now they are roasted until crusty and toasted in ovens.
The bread then gets a soak in a mother fruit vinegar that is often made of fermented pineapple rind. It is then topped with carrots, potatoes, and onions from the same pickling vinegar that the bread was dipped in.
Next, it gets some shreds of quesillo (Oaxacan string cheese) and a sprinkling of chili salt. This Oaxacan snack is a punch in the mouth as it is sour, spicy, and salty and sure to wake up your palette.
Where to try Piedrazo in Oaxaca:
Street carts surrounding the Zocalo | Portal del Palacio, OAX_RE_BENITO JUAREZ, Centro, 68000 Oaxaca de Juárez, Oax. | What to order: Piedrazo con todoAguas Frescas Susi | inside Mercado Benito Juarez – Las Casas S/N, OAX_RE_BENITO JUAREZ, Centro, 68000 Oaxaca de Juárez, Oax. | What to order: Piedrazo con todo
Nieves
leche quemada con tuna nieves in Oaxaca
guanabana con mamey nieves in Oaxaca
Although the name translates from Spanish as “snows”, it is closer to ice cream in texture than shaved ice desserts. Nieves are made using water as the base and are spun in metal cylinders inside buckets separated by rock salt and ice. They have to spin between ninety minutes to two hours for the mix to set up. The slower the process, the less large ice crystals will form.
The flavors are near endless with some of the stationary vendors offering up more than thirty different versions. There are a couple of different flavors that are ubiquitous with Nieves that you must eat in Oaxaca including leche quemada (burnt milk) and tuna (prickly cactus pears). If you are not sure, ask the vendor for the best combination to have a fun and sweet experience.
Where to try Nieves in Oaxaca:
Nieves Chaguita | inside Mercado Benito Juarez – Las Casas S/N, OAX_RE_BENITO JUAREZ, Centro, 68000 Oaxaca de Juárez, Oax. | What to order: Leche quemada con tunaNieves de la Soledad | Av. de la Independencia 105, Centro, 68000 Oaxaca de Juárez, Oax. | What to order: Mango, tuna, leche quemada
Nieves Rosita | along 2 de Abril road at Mercado Tlacolula – 70400 int mercado municipal, 70400 Tlacolula de Matamoros, Oax. | What to order: Nuez (walnut) con leche quemada
Chocolate/Cacao
Cacao has a huge significance in the culinary heritage of the region even though, not much of it is grown in Oaxaca. Even more importantly, it is at the core alongside maize in the fundamentals of the mythology and history behind the culture of the people of the region.
Chocolate (cacao) is used in everything from savory sauces like mole negro to sweet beverages like champurrado. The most significant uses come in the form of beverages made with ground cacao and maize like pozontle and chocolateatole. These drinks play an integral part in the large celebrations associated with quinceañeras, weddings, and baptisms and are rarely found in markets or restaurants.
When ordering a cup of hot chocolate in Oaxaca, you can either have it with milk or water. To properly enjoy this popular drink in Mexico, make sure to get a pan de yema to dip in your hot beverage just as locals do.
Where to try Chocolate in Oaxaca:
Rito Chocolateria | 68000, Calle Porfirio Díaz 708 -H, RUTA INDEPENDENCIA, Centro, 68000 Centro, Oax. | What to order: Chocolate con agua o leche (water or milk) iced or hot, bean-to-bar chocolateTexier Chocolateria | Colón 518, Zona Feb 10 2015, Centro, 68000 Oaxaca de Juárez, Oax. | What to order: Various selection of chocolate bars
Fonda Florecita | inside Mercado de la Merced – Nicolás del Puerto 207A, RUTA INDEPENDENCIA, Centro, 68000 Oaxaca de Juárez, Oax. | What to order: Chocolate con agua o leche (water or milk)
Pan de Yema
This flaky crusted yeast-leavened bread is an integral part of almost all festivals in Oaxaca including Dia de Los Muertos. This bread dough is made without the use of extra liquids, relying on eggs and egg yolk for its hydration which adds to its sponge-like rich texture. The dough is also flavored with anise seed and topped with sesame seeds before baking.The origins of this bread are uncertain but it most likely came to Oaxaca in the 19th century with an Italian baker named Manuel Mazza who later became the Father in Law of former President Benito Juárez.
Now the bread is eaten year-round with beverages like Oaxacan hot chocolate and café de olla. It is also used in dishes where it is sliced to absorb mole, and it’s also made into capirotada (bread pudding served during Lent).
Look for this bread in any of the markets where there will be a ton to choose from. Also, watch out for knock-off versions sold by unscrupulous vendors that use dyes instead of egg yolk to make this bread.
15 Must-Try Traditional Foods in Oaxaca (In-Depth Guide) - Chef Travel Guide
A guide to the best food in Oaxaca including best restaurants to try Oaxacan dishes and street food such as mole, tlayudas, tamales, and Oaxacan chocolate.
cheftravelguide.com
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acespicoli
Well-known member
Ultimate Guide to the Best Markets in Oaxaca - Chef Travel Guide
A guide to the best markets in Oaxaca including Mercado 20 de Noviembre, Mercado Benito Juarez and Tlacolula market to sample the best Oaxacan food.
cheftravelguide.com
acespicoli
Well-known member
this is a good video in a small village invited for dinner by their drivers family Just Awesome adventure
Good times, hope you have time to see it
im in the usa used to live in a border town of texas so this takes me back a little
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acespicoli
Well-known member
Milpa - Wikipedia
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