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Oaxacan cooking varies region by region, but a number of dishes can be found in nearly all parts of the state. Tlayudas are large chewy tortillas with toppings of beans, guacamole, meat or seafood, and cheese. [1] [10] The most traditional Oaxacan tamales are large, wrapped in banana leaves with a mole filling. [9]
Mole (Spanish:; from Nahuatl mōlli, Nahuatl:), meaning 'sauce', is a traditional sauce and marinade originally used in Mexican cuisine.In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including mole amarillo or amarillito (yellow mole), mole chichilo, mole colorado or coloradito (reddish mole), mole manchamantel or manchamanteles (tablecloth stainer ...
Upstairs, you’ll find the more upscale Los Balcones, which features five of the traditional Oaxacan moles. The menu includes dishes like almond mole with duck, chile en nogada (poblano chiles ...
For the last 20 years, the Mexican restaurant has garnered a reputation for serving the city’s best mole, a Oaxacan staple. The sauce, made with a variety of chiles, spices, and fruits, can take ...
Years ago, Oaxaca City flew under the global tourism radar. Hardcore foodies made a pilgrimage to this southern Mexican state to sample its famed moles and mezcal, but it otherwise stayed free of ...
Oaxacan memelas are a local name for the identical sopes served in other parts of Mexico, just made with different toppings. Memelas are corn masa cakes topped with beans, salsa, shredded cabbage, mole negro, guacamole, and cheese. Memelas have been served at Oaxacan
One major feature of Oaxacan cuisine is its seven mole varieties, second only to mole poblano in popularity. The seven are Negro (black), Amarillo (yellow), Coloradito (little red), Mancha Manteles (table cloth stainer), Chichilo (smoky stew), Rojo (red), and Verde (green). [79]
Mole, from Náhuatl mōlli, means sauce. The term is used interchangeably for mole negro, rojo, amarillo and manchamanteles, to name a few of the famous Oaxacan styles.