From Tlayudas to Tamales (Eating Our Way Around Oaxaca)

If Mexican cuisine ranks as one of the world’s great cuisines (it was the first cuisine to receive UNESCO culinary heritage status), it’s certainly aided in part by what goes on in the kitchens of Oaxaca. Oaxacan food: roasted, subtle, rich, layered. Moles, chocolate, tiny avocados that taste faintly like licorice, giant balls of quesillo … Continue reading From Tlayudas to Tamales (Eating Our Way Around Oaxaca)