Mexique

Que manger : Oaxaca

Oaxaca’s cuisine blends indigenous ingredients with Spanish influence, creating bold flavors and colorful dishes. The city is famous for its markets, street stalls, and festive food culture.

Plats locaux à goûter

Mole negro

Rich sauce of chocolate and chilies, served over chicken at lunch or dinner.

Tlayudas

Large toasted tortilla topped with beans, cheese, meat, and salsa, eaten as a main meal.

Chapulines

Seasoned fried grasshoppers, a popular snack at markets and festivals.

Quesillo

Fresh mozzarella‑like cheese rolled into strands, used in many dishes and eaten plain.

Tamales de mole

Steamed corn dough filled with mole sauce, common for breakfast or special occasions.

Mezcal

Distilled agave drink, sipped neat or in cocktails, often enjoyed after meals.

Atole de chocolate

Warm corn‑based drink flavored with chocolate, sold by street vendors in the morning.

Empanadas de frijol

Fried pastries filled with refried beans, sold at markets as a quick snack.

Où manger

1
Mercado 20 de Noviembre
Try tlayudas, mole, and fresh juices in this bustling market hall.
2
Calle de los Dulces
Find traditional sweets, chapulines, and mezcal at stalls along this historic street.
3
Centro Histórico food stalls
Sample tamales, atole, and empanadas from vendors around the main plaza.

Conseils pour manger au restaurant

Lunch is the main meal; many restaurants close after 2 pm and reopen for dinner.
Tip about 10 % of the bill; small cash for street food is appreciated.
Ask for “sin picante” if you prefer milder versions of sauces.