Oaxaca food specialty?
Replies: 30 - Last Post: Dec 26, 2011 6:46 PM Last Post By: siemprepatty
Dec 23, 2011 7:06 AM
15I love the Pochimilco Market organic market on Friday's and Saturdays which now is located here.
The yogurt lady(hope she is still there) makes the best I have ever had, also typically have lots of fresh made food of may kinds, quality is very high.
You can Pochimilco
Dec 23, 2011 7:49 AM
16@#7....my wife and I lived in Oaxaca for a few months and all of the Tlayudas we ate were very large crisp tortillas rather than soft and topped as you described.
My other suggestion is to eat in the food courts n the market behind the Zocalo rather than the Abastos market. We did eat at the Asbastos market but it can be a little sketchy......always watch your stuff....but REALLY watch your stuff at Asbastos!
Dec 23, 2011 7:56 AM
Dec 23, 2011 8:09 AM
18Thanks for some of your helpful replies. I believe Oaxoak got it right "molote", his description of deep fried seems to ring a bell.
Unfortunately I will be on an escorted tour with some free time, but probably not enough to roam all over on my own. Every winter that I am in Mexico on the Pacific coast, I do two escorted tours, which let me see quite a bit and then can form an opinion whether I wish to come back on my own. This season it's D.F and Oaxaca.
¡Feliz Navidad y próspero año nuevo!
Dec 23, 2011 11:03 AM
Dec 23, 2011 1:48 PM
Dec 23, 2011 2:28 PM
21Oaxaca city market is one of the best places in Mexico for street food. My first guess before reading this thread was the mole (mole-ee) chicken, which is one of my favorite things. It's basically chicken cooked in a chocolate sauce. Oaxaca is famous for chocolate.
Also, try the grasshoppers that they fry with chili powder. The legs tend to get stuck in your teeth but they're pretty good otherwise.
Dec 23, 2011 2:54 PM
Dec 23, 2011 3:34 PM
Dec 24, 2011 6:45 AM
Dec 24, 2011 8:14 AM
25Another place to try for "natural" foods if unsuccessful in the market is a natural food store in Jalatlaco, called Xiguela, at Hidalgo 104 C.
Note this is a different Hidalgo than in el centro, but in Jalatlaco. Bought some decent granola (not quite as good as mine, but given I have just finished mine, pretty good), and goat yoghurt there the other day.
BTW, I have found Google maps terrific for finding places here by address in Oaxaca.
Dec 24, 2011 9:22 AM
Dec 24, 2011 10:29 AM
27The molotes served in Oaxaca are very different than in other parts of Mexico. They are chirizo (sausage) and potatoes mixed together and then shaped in a ball shape with points at both ensds. Then they are covered with a layer of masa - corn. Then deepfried. Served with a topping of guacamole, salsa, lettuce and fresh cheese. They are delicious. I live here in Oaxaca and I find them most often at stands in the evening. I don't know any great places in the centro - I live just outside the centro and at night there are many stands in my neighborhood.
A good way to try the black mole is in a tamal wrapped in banana leaves. Often they have mole coloradito tamales also. The mole coloradito is my favorite - it is not quite a rich a the black mole. A very economical place to eat good moles is Casa del tio Guerro. It's a nice place on Calle Garcia Vigil north of Santa Domingo and very close to the Casa de Juarez (on most tourist maps). It has "comida" all day long so for a very reasonable price you get a meal with very good soup, tortillas, fruit water, main plate and small dessert. Look for the green mole also - unique to Oaxaca - it is a fresh mole and usually served with white beans and summer squash.
Another good place to eat cheap is across the street from the first class bus station. I like the stand far to the left. Tacos de pastor, pozole (soup), atole de arroz (sweet hot drink) are our favorites.
If eating at a stand - look for a long line - the longer the line the better the food.
Dec 24, 2011 11:31 AM
28I like Case del Tio Guerro too! Consistently good, not fancy food. They also offer cooking classes, if you speak Spanish. As I recall I paid 30 USD for an individual lesson with the chef. He asked me what I wanted to make so I decided I wanted to make a mole negro, ( six kinds of chile, almonds, raisins, pumpkin seeds, tomato, garlic, onions, plantains, chocolate, spices, chile seeds, lard and more) everything from the very beginning, then we went around the corner to a molino behind the restaurant and got in line with the housewives and back to the restaurant to finish the mole. The complex process to make a from scratch mole made me admire the cusine of Oaxaca even more.
Also made a flan which let me understand what is needed to make a great flan (not simple!)
Then we ate the mole (with some already prepared chicken) rice and beverage with flan for desert.
Looking forward to getting back to Oaxaca in Feb. 2012, dreaming about the wonderful variety of food.
Not related to the above, My favorite seafood restaurant is Marco Polo, the one near Parque LLano.
Dec 26, 2011 6:39 PM
29cdfirefly - What were the 6 moles you found?
If you are interested, Susana Trilling of Seasons of my Heart cooking school actually wrote a book called My Search for the Seventh Mole, A Story with Recipes from Oaxaca, Mexico.
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