Search results
1. Oaxaca is the most ethnically and linguistically diverse state in México. One of our first Oaxaca Mexico facts is that it is home to 18 out of the 65 ethnic groups that inhabit Mexico. The state of Oaxaca alone preserves 32% of its indigenous population which is distributed in more than 2,563 communities.
Oaxacan cuisine. 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 Mexico's major gastronomic, historical, and gastro-historical centers whose cuisine is known internationally. [1] [2] [3] Like the rest of Mexican cuisine, Oaxacan food ...
Mar 10, 2022 · Embrace Day of the Dead. With its deeply rooted pre-Hispanic traditions, Oaxaca makes for one of the most colorful Día de Muertos (Day of the Dead) experiences in Mexico. Come November 1 and 2, markets throughout the city sell fresh-baked pan de muerto (a seasonal pan dulce). Vivid orange-and-purple altars pop up on public squares.
The Ruins of Mitla. Easily reachable from the hotels of Oaxaca, the Ruins of Mitla are probably the most important archeological site belonging to the Zapotec culture, and is therefore understandably what Oaxaca is famous for. Almost hidden in high valleys surrounded by the Sierra Madre del Sur Mountains, its name means ‘place of the dead ...
Mar 16, 2024 · Garnacha is a Mexican dish originating from Oaxaca, in an area known as the Isthmus. The dish consists of a small masa dough disk that is fried in lard, then topped with stewed shredded meat, onions, salsa, queso fresco, and repollo – a combination of vinegar and cabbage. Of course, chili peppers can also be added to the toppings, if desired.
Sep 1, 2023 · La Guelaguetza is an iconic celebration held annually in the city of Oaxaca de Juárez, in the state of Oaxaca, Mexico. The name of the festivity originates from the Zapotec language “guendaliza,” which means “to cooperate.”. In this celebration, the delegations representing the eight regions comprising the Oaxaca state participate and ...
Jan 29, 2024 · Chepil, known as chipilín in other parts of Mexico, is used in soups and more commonly, tamales. It’s rich in iron, magnesium, calcium, and beta-carotene. 36. Hoja de Rabano. Radishes are quite common in Oaxaca, whether used to garnish a tlayuda or sculpted into art during the annual Night of the Radishes Festival.
