page_title: Oaxacan cuisine
section_title: Central Valleys region
hierarchical_section_title: Oaxacan cuisine / Central Valleys region
caption_attribution_description: English: Chapulines for sale at the Benito Juarez Market in Oaxaca de Juarez, Oaxaca, Mexico. Español: Chapulines para la venta en el mercado Benito Juárez en Oaxaca de Juárez, Oaxaca, México.
context_page_description: Oaxacan cuisine is a regional cuisine of Mexico, centered on the city of Oaxaca, the capital of the state of the same name located in southern Mexico. Oaxaca is one of Mexico's major gastronomic, historical, and gastro-historical centers whose cuisine is known internationally. Like the rest of Mexican cuisine, Oaxacan food is based on staples such as corn, beans and chile peppers, but there is a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures. Corn and many beans were first cultivated in Oaxaca. Well known features of the cuisine include ingredients such as chocolate, Oaxaca cheese, mezcal and grasshoppers with dishes such as tlayudas, Oaxacan style tamales and seven notable varieties of mole sauce. The cuisine has been praised and promoted by food experts such as Diana Kennedy and Rick Bayless and is part of the state's appeal for tourists.
context_section_description: The culinary center of the state is its capital of the same name, Oaxaca, located in what is called the Central Valleys region. While the dominant indigenous group here has been the Zapotecs since the pre Hispanic period, there has been influence from other groups as well, such as the Mixtecs. The indigenous people of Oaxaca have grown corn, beans, squash and other crops for thousands of years. In rural, especially indigenous villages, households still depend heavily on these foods with few changes in how they are grown, mostly on small plots. The cooking here retains much of its indigenous flavor, such as dishes prepared without fat (unknown before the arrival of the Spanish) and the use of the valley's abundance of vegetables and herbs especially in its moles. However, as capital of the state, it also received influence from other parts of Oaxaca.
  The best-known mezcal-producing area of the state is here, between the city of Oaxaca and Mitla, along the highway that leads to the Isthmus of Tehuantepec. Like tequila, mezcal is made with the cooked hearts of a species of the maguey or agave plant, but the flavor is very different. It has been described as smoky, and it is usually drunk straight. It comes in several varieties and can contain flavors such as almond, coffee and orange. A related traditional drink is aguamiel, the non-alcoholic sap of the maguey plant.
  Much of this area's cuisine can be experienced in its many markets, both in the wide variety of ingredients for sale as well as pre-prepared foods to eat. All markets have areas with food stands. One of the best known of these is the 20 de Noviembre market, filled with food stands that prepare everything from various moles, to hot chocolate with pan de yema bread. It also includes a section specializing in meats such as tasajo and chorizo cooked to order and eaten with large corn tortillas, guacamole, and various grilled and fresh vegetables.
  Despite the Central Valley's geographic remoteness, the areas is one of Mexico's culinary capitals, with its food praised and promoted by food experts such as Alice Waters, Rick Bayless, Susana Trilling and Diana Kennedy. This promotion has helped to support the area's tourism industry, with people coming to experience the food. One attraction getting more attention is the “Food of the Gods Festival” in the capital city. In addition to food tastings, there are also cooking classes taught by local chefs. There is also wine and mezcal tasting, chocolate making, a coffee mill tour and tours to archeological sites and local crafts villages. A number of professional chefs are now based in the city of Oaxaca. This city has a number of upscale restaurants such as La Biznaga and Los Danzantes, run by professional chefs, but they all work to blend Oaxacan cooking with contemporary. They also all rely on local markets and farms for their ingredients. Susana Trilling is an author, chef and television host who runs the Seasons of My Heart cooking school in Oaxaca.
caption: Chapulines for sale at a market
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