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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

37–39 of 39

Tejuino

Tejuino is a traditional Mexican fermented maize beverage made with maize or corn masa and piloncillo, often served with lime.

Tetela

A triangular corn-masa parcel is folded around seasoned black beans and cooked on a comal, often with hoja santa, cheese, or salsa.

Tlayuda

Tlayuda is a large toasted corn tortilla spread with black beans and pork lard, then topped with Oaxacan cheese and cabbage.

Recorded associations · Not a complete inventory

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Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.