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State · 6 recipes

Recipes from Oaxaca

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Capulálpam de Méndez1 recipe1

6 recipes

Mole amarillo (yellow mole): A light stew of chilcostle and guajillo chiles thickened with masa, served with meat and vegetables.🍽️ Lunch⏱ 100′

Mole amarillo (yellow mole)

A light stew of chilcostle and guajillo chiles thickened with masa, served with meat and vegetables.

Dairy-free
Mole negro: A home version of the Oaxacan sauce made with dried chiles, seeds, nuts and chocolate, with a dark color and silky texture.🍽️ Lunch⏱ 165′

Mole negro

A home version of the Oaxacan sauce made with dried chiles, seeds, nuts and chocolate, with a dark color and silky texture.

Oaxacan memelas: Thick oval tortillas with a pinched rim, spread with pork lard, beans, and quesillo.🥚 Breakfast⏱ 40′

Oaxacan memelas

Thick oval tortillas with a pinched rim, spread with pork lard, beans, and quesillo.

Oaxacan tlayudas: A large crisp tortilla with beans, quesillo, grilled tasajo, lettuce and avocado.🌙 Dinner⏱ 40′

Oaxacan tlayudas

A large crisp tortilla with beans, quesillo, grilled tasajo, lettuce and avocado.

Sierra Trout: Farm-raised trout from the Sierra Juárez, grilled or in garlic mojo, served with regional herbs.🍽️ Lunch⏱ 35′

Sierra Trout

Farm-raised trout from the Sierra Juárez, grilled or in garlic mojo, served with regional herbs.

Gluten-free
Tejate: A pre-Hispanic cold drink of corn and cacao crowned with a foam contributed by the cacao flower.🥤 Drink⏱ 45′

Tejate

A pre-Hispanic cold drink of corn and cacao crowned with a foam contributed by the cacao flower.

Vegetarian