A FOOD TRADITION
Oaxacan Cuisine
A diverse southern Mexican tradition known for complex moles, masa dishes, maize, chiles, herbs, and regional ingredients.
Dishes linked to this cuisine
13–24 of 39
Manchamanteles Oaxaqueño
A festive Oaxacan mole-style stew combining pork, chiles, tomato, fruit, nuts, and spices in a sweet-savory sauce.
Memela
A thick Oaxacan corn-masa tortilla is griddled and topped with refried beans, pork lard or asiento, salsa, and sometimes cheese.
Mole Amarillo
A bright yellow Oaxacan chile sauce thickened with corn masa and flavored with tomato, aromatics, and herbs, commonly served hot with poultry or vegetables.
Mole Coloradito
A reddish Oaxacan mole with toasted chiles, tomato, sesame, nuts, fruit, aromatics, and gentle sweetness, usually served hot with poultry.
Mole Negro
A deeply roasted Oaxacan chile sauce, typically thickened and enriched with sesame, nuts, chocolate, fruit, aromatics, and spices before being served hot with poultry.
Mole Rojo Oaxaqueño
A rich Oaxacan red mole combining dried chiles, toasted seeds and nuts, aromatics, spices, and a thickening element into a complex savory sauce.
Mole Verde Oaxaqueño
A fresh Oaxacan green mole made from pumpkin seeds, green herbs, tomatillos, chiles, and masa, usually served with chicken or pork.
Molote Oaxaqueño
A thick fried corn-masa pocket, commonly filled with potato or chorizo and served hot with regional salsa or other toppings.
Nicuatole
Nicuatole is a firm Oaxacan corn dessert set from cooked maize masa and sugar and traditionally scented with cinnamon.
Pan de Yema
Pan de yema is a soft, lightly sweetened Oaxacan enriched bread made with egg yolks and often finished with sesame seeds.
Pescado a la Talla Oaxaqueño
A split whole fish is rubbed with a chile-garlic adobo and grilled until lightly charred and tender.
Pescado en Pipían
Fish is simmered or served with a thick Oaxacan pipián sauce made from ground pumpkin seeds, chiles, aromatics, and other regional ingredients.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.