Oaxacan cuisine is a regional cuisine of Mexico, centered on the city of Oaxaca, the capital of the eponymous state located in southern Mexico. Oaxaca is one of the country's major gastronomic, historical, and gastro-historical centers whose cuisine is known internationally.[1][2][3] Like the rest of Mexican cuisine, Oaxacan food is based on staples such as corn, beans, and chile peppers, but there is a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures. Corn and many beans were first cultivated in Oaxaca. Well-known features of the cuisine include ingredients such as chocolate (often drunk in a hot preparation with spices and other flavourings), Oaxaca cheese, mezcal, and grasshoppers (chapulines), with dishes such as tlayudas, Oaxacan-style tamales, and seven notable varieties of mole sauce. The cuisine has been praised and promoted by food experts such as Diana Kennedy and Rick Bayless and is part of the state's appeal for tourists.
- ^ Cite error: The named reference
valladareswas invoked but never defined (see the help page). - ^ Shyrley Tapuach (February 17, 2006). "Las mujeres guisan el mole en Oaxaca" [Women cook mole in Oaxaca]. El Universal (in Spanish). Mexico City. p. n/a.
- ^ Hursh Graber, Karen (January 1, 2006). "The Cuisine of Oaxaca, Land of the Seven Moles". Mexconnect newsletter. ISSN 1028-9089. Retrieved October 30, 2012.