Oaxaca is a state in southern Mexico that was my home for seven years during my childhood and adolescence.

This state is recognized worldwide for its traditional cuisine.

Although it was not easy, I narrowed down my favorite Oaxacan delicacies to the following six:

1- Oaxaca is known for its seven different moles — amarillo, chichilo, coloradito, manchamantel, negro, rojo and verde.

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2- Tlayudas are big tortillas filled with unrefined lard, beans, quesillo, lettuce, tomato and avocado. They are accompanied with a choice of Oaxacan chorizo (pork sausage), tasajo (beef) or cecina (spicy-marinated pork).

3- Quesillo is a traditional string-cheese used for many dishes, but also eaten as a snack or appetizer.

4- Chapulines (Grasshoppers) are a traditional snack. They are served with tortillas, or as an appetizer or accompaniment. They come in different sizes and flavors — neutral, garlic, lime or spicy.

Guacamole, tortilla, quesadilla and esquites (corn) with grasshoppers.

5- Mezcal is an alcoholic beverage produced from agave. It is usually accompanied with an orange slice and a pinch of worm salt, but there are also flavored creams and cocktails made with this liquor.

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6- Nieves are water-based sorbets. The flavors are usually fruity, and some contain milk. Oaxaca’s traditional flavor is “leche quemada con tuna” — burnt milk with prickly pear. 

If you are in Los Angeles, I highly recommend Guelaguetza Restaurant — they serve delicious authentic Oaxacan food.

All photos by me.