To be honest, I pretty much decided to go to Mexico so I could go to Oaxaca and try all the food. The only specific regional Mexican restaurants in the United States typically focus on Oaxaca food. I probably first learned about Oaxaca from going to Frontera Grill (Rick Bayless’s restaurant) in Chicago with my parents. I kept either only recognizing Oaxaca as a regional name of Mexico, or truly was inundated with Oaxacan food at Mexican restaurants. So when I was planning this trip to Mexico Oaxaca was on it purely for food. And the food has not disappointed!
First, in my preliminary research on Mexican food, I actually focused on Oaxaca. I learned of 7 types of mole, a sauce made from a blend of many ingredients from chiles to coriander to tamarind to chocolate. I also learned of more varied tortilla dishes, such as tlayuda (a crisped tortilla loaded with beans and avocados and cheese), and empanadas (made with fresh giant tortillas folded over fillings of mole and cheese). But once I got to Oaxaca I discovered even more delicious classics.
On my second night, I went to a very traditional restaurant that served dishes with unique (to an American) ingredients. I tried a soup made with huitlacoche, a fungus that grows on corn, but it had so much bitterness, that I could only stand bites with a healthy dollop of melted cheese scraped from the bottom of the bowl. I also ordered a tlayuda (that crispy tortilla loaded with salad basically), that came with the extra crush of fried ants. Yes I HAVE EATEN BUGS! (+1 for adventurous eater Nora). Honestly the ants, even tried alone, have very little flavor, and so honestly I think the white people world really could handle it in their diet; and I think even vegetarians and vegans who are against livestock rearing practices could get behind eating bugs too.
I kept up on my wild ride that night by actually meeting up with a Swedish traveller from couchsurfing.com. His name was Gus, we went to the Mescal festival happening that night and he gave me some good pointers on how to actually get hosted on couchsurfing. We traded tales of travel, trying to one-up on the hipster adventure points, because why the hell not be competitive around other white people. Anyway, I like mescal more as straight shots than the syrupy concoctions I tried in Guanajuato. So more great food points to Oaxaca!
Now, about the mole:
There are indeed 7 types in Oaxaca, I’ve tried at least 5 so far, but one was in Puebla (and isn’t even one of the Oaxaca 7).
Mole Poblano (Pueblan Mole)
Mole Negro (BLACK AS DEATH MAN)
Mole Amarillo (no picture because I didn’t know my “empanada amarillo”, actually used amarillo mole until after I devoured the whole thing)
The three I have left to try:
Mole Verde
Mole Chichilo
Mole Manchamantel
To be honest, I just love mole and I’m pleased every time I have it here. I’ve had it for Breakfast, Lunch and Dinner, and I’m not complaining. For Breakfast, Enmoladas are tortillas stewed for a little bit in finished mole and topped with crumbly cheese, raw onion slices and parsley. For lunch I had an empanada amarillo. And the obvious method of mole delivery is for dinner, Mole with chicken and rice is a very pure way to eat mole, and pretty much delicious.
A last note on Mexican Breakfast:
I’ve been having late breakfasts (brunch I suppose) and dinners for most of my days in Oaxaca, and honestly coffee and spicy enchiladas is just a great way to start the day! It always comes with bread, I often get different meats and sauces, and my days go pretty well after such good food. I am pretty full for the entire day eating like this, so often my lunch has consisted of fruit and aguas frescas (kind of like fruit juice, but its water, sugar, and soaked fruit, rather than a pressed fruit juice).