All recipes for region “Oaxaca”
Showing 1—25 of 30 results

Mexican marinated mixed vegetable salad: Chileajo Karen Hursh Graber

When we lived in Oaxaca, I liked to go the food stands that were right outside the university faculties downtown, especially the school of architecture, which was right next to a small park, with plent... read more

Mixe meat and vegetable soup: Caldo mixe Karen Hursh Graber

  Although the Mixe do not eat meat on a daily, or even frequent, basis, they do go all out for a fiesta, and this rich, flavorful meat and vegetable soup soup uses as many kinds of meat as people ... read more

Oaxaca squash vine soup with corn dumplings: Sopa de guias con chochoyones Karen Hursh Graber

In Oaxaca, it is a rainy season staple and has been since before the Conquest. The only addition after the Spaniards arrived was the lard in the corn dough for the dumplings. read more

Oaxaca chile and garlic seasoning paste: Chintestle Karen Hursh Graber

If you live in or visit Oaxaca, by all means buy some pasilla de oaxaca chiles, sometimes called chile mixe. These have a much different taste from regular pasilla chiles. Although in the Mixe, this ch... read more

Mexican scrambled eggs with dried shrimp: Huevos revueltos con camarones secos Karen Hursh Graber

I went through several versions of Mexican scrambled eggs with dried shrimp, a common dish in Oaxaca's Isthmus region, to find my favorite. In the Isthmus, it is made with camarones oreados, or partial... read more

Oaxaca white beans with dried shrimp: Frijoles blancos con camaron seco Karen Hursh Graber

This recipe for white beans with dried shrimp from the southern Pacific coast of Oaxaca is adapted from Susana Trilling's wonderful regional cookbook, Seasons of My Heart. Use other beans, such as fava... read more

Mexican beef chichilo by Pilar Cabrera: Chichilo de res por Pilar Cabrera Karen Hursh Graber

Mexican beef chichilo is probably the least known of Oaxaca's moles. It is one of the only instances where nearly burning the chile gives an intense, smoky taste to the finished product. Pilar Cabrera ... read more

Mexican rice and amaranth pudding: Arroz y amaranto con leche Karen Hursh Graber

This variation of the classic arroz con leche is served in Zimatlan, Oaxaca, one of the largest amaranth-producing areas in Mexico. The addition of popped amaranth grains adds nutrients as well ... read more

Mexican Oaxaca-style lentils: Lentejas oaxaqueñas Karen Hursh Graber

This spicy-sweet, meatless main dish is traditional Oaxacan Lenten fare. The combination of spices with fruit is characteristic of southern Mexican cooking. Lentils are one of the fastest-cooking legum... read more

Refreshing squash drink: Agua de chilacayote Karen Hursh Graber

The bottle gourd, cucurbita Ficifolia, a rather bland member of the squash family, is common in Oaxacan cuisine, either cooked in stews, used to make a dulce something like candied pumpkin, or in this ... read more

Potato and fava bean patties with costeño chile sauce: Tortitas de papas y habas con salsa de chile costeño Karen Hursh Graber

The potato tortitas, or "patties" sold inside some of Oaxaca's markets are superb — light on the inside, with a crunchy golden crust. This variation is typical of the region from Ocotlan south to the... read more

Oaxacan yellow mole: Amarillo Karen Hursh Graber

Called simply (and fondly) "amarillo," this Oaxacan mole dish is a specialty of the Central Valleys region of this southern Mexico state. Although usually made with chicken, it is one of the few mol... read more

Oaxaca salad by Pilar Cabrera: Ensalada Oaxaca por Pilar Cabrera Karen Hursh Graber

Pilar Cabrera, chef, cooking instructor and, most recently, participant in Iron Chef Canada, shares this recipe with Mexconnect readers. Ingredients 250 grams (about ½ pound) of organic lettuc... read more

Tamarind Chipotle Dressing by Pilar Cabrera: Aderezo de tamarindo y chipotle por Pilar Cabrera Karen Hursh Graber

Pilar Cabrara created this dressing was designed for her exclusive Oaxaca Salad. Ingredients 100 ml (about 3 fluid ounces) adobo sauce (from a can of chipotles in adobo) 250 ml (about 8 fl... read more

Fritters with Brown Sugar Syrup: Bunuelos con Miel de Piloncillo y Canela Karen Hursh Graber

You don't have to break the dish for good luck after eating these, as is done in Oaxaca. Just serve them with plenty of the cinnamon flavored syrup. Piloncillo is the dark brown sugar, sold in cones... read more

A connoisseur's guide to mezcal Alvin Starkman

Have a taste whenever the opportunity arises, and of whatever is being offered, if only enough to discern differences and develop a palate. read more

BBQ Goat In Oaxaca: The Pomp, Ceremony And Tradition Alvin Starkman

Some say it's one of the oldest professions in Oaxaca, yet it garners little if any respect from most of the population notwithstanding the tradition and ceremony that has been its trademark for genera... read more

Carmen Solis' chicken estofado: Estofado de pollo de Carmen Solis Karen Hursh Graber

To call estofado a "stew" would be like calling Carmen Solis merely a "cook." She is an artisan in the kitchen - in fact, two kitchens, for Carmen has a modern indoor kitchen as well as the trad... read more

Mariscos d'Marlo's garlic-chile shrimp: Camarones al ajillo Karen Hursh Graber

The Juchitan seafood restaurant Mariscos d' Marlo is understandably popular among locals, with its large, attractive servings of the freshest fish and shellfish. After a wonderfully filling Sunday seaf... read more

Juchitan market-style chicken: Pollo del mercado juchiteco Karen Hursh Graber

This was one of the prepared foods we picked up at the Juchitan market. Several different ladies were selling this marinated chicken dish, so we picked out one of the friendliest-looking, bought her ch... read more

Oaxacan black mole: Mole negro oaxaqueño Karen Hursh Graber

The most famous of Oaxaca's many moles, this sauce can be served with turkey, chicken, or pork; however, turkey is the meat of choice for festive occasions. In Mexico, the ingredients for large ... read more

Herbed Green Mole: Mole Verde con Hierbas Karen Hursh Graber

Green mole is most commonly found in the states of Puebla, Tlaxcala and Oaxaca, where it is one of los siete moles - the seven famous moles, each with a distinctive color, flavor and arom... read more

Tortillas In Oaxacan Tomato Sauce: Entomatadas Oaxaqueñas Karen Hursh Graber

This typical Oaxacan dish can be served as breakfast, light supper, or as a main meal accompanied by grilled meat or chicken. It is also fine as an appetizer or snack. The depth of flavor in this sauce... read more

Pineapple Chicken: Pollo en Pina Karen Hursh Graber

The combination of chicken and fruit is a hallmark of southern Mexican cooking. This recipe is adapted from one by Maria Concepción Portillo, a native of Oaxaca who collected over 250 recipes from her... read more

Rabbit and corn stew: Segueza Karen Hursh Graber

This ancient dish is a specialty of the Central Valleys of Oaxaca. When we lived in Oaxaca, I learned about segueza from Maribel Bautista who prepares traditional Zapotec food at La Cúpula Restaura... read more
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