10 collections / 224 recipes
Oaxaca's cooking begins with masa, chile paste, chocolate, mezcal, and the market intelligence of many Indigenous kitchens. The collections follow moles, tlayudas, memelas, tejate, pan de yema, bean pots, and the everyday foods that make Oaxaca feel inexhaustible.
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10 recipes
The handheld Oaxacan table. Tetelas, molotes, garnachas istmeñas, chapulines, memelas with asiento, and chiles rellenos de chile de agua. Botana that comes from specific corners of Oaxaca: the Sierra Norte, the Valles Centrales, the Istmo de Tehuantepec, the Mixe.
26 recipes
Tejate hand-foamed in jícaras, chocolate oaxaqueño whisked with a molinillo, atoles in dozens of flavors, and mezcal from the artisanal palenques.
18 recipes
Pan de yema for dunking in stone-ground chocolate, pan de muerto oaxaqueño with its distinctive cabecita figurine, the painted caritas of Miahuatlán, the regional rolls and flatbreads from the Mixteca to the Istmo, and the cassava heritage breads of the southern sierra.
20 recipes
The mid-morning Oaxacan table. Memelas with egg and asiento, enmoladas in mole negro, chilaquiles in coloradito, eggs scrambled with chapulines, tasajo grilled on the comal, atole de granillo from the Sierra Sur, champurrado with chocolate de metate, and chocolate de agua frothed by hand. Saber cocinar es saber vivir.
18 recipes
Pre-Columbian sweets and convent-tradition dulces. Nicuátole sets corn and sugar into a trembling custard; nieves of leche quemada and tuna carry the market-stall tradition. The full sweet repertoire of Oaxaca, from the Zapotec amaranth bar to the Day of the Dead sugar figure.
25 recipes
The seven moles anchor this collection, served over the proteins Oaxaca actually pairs them with: turkey for the king mole negro, chicken for coloradito and amarillo, beef for chichilo, pork for manchamanteles. Around the moles sit the comal mains (the parrillada of tasajo, cecina, and chorizo), the banana-leaf tamales, the Pacific coast and Isthmus seafood, the vegetarian guisados that feed Oaxacan homes daily, and the highland casseroles of the Sierra Norte.
28 recipes
Chile pastes and table salsas that live alongside every Oaxacan meal. Chintextle, salsa de chicatanas, salsa de chile pasilla oaxaqueño, encurtidos with chile de agua, and the finishing salts of gusano and chapulín that anchor the mezcal ritual. Foundational recipes used across the rest of the Oaxaqueño archive.
22 recipes
The everyday Oaxacan table laid out: frijoles negros perfumed with hoja de aguacate, arroz oaxaqueño in three styles, nopales asados, rajas de chile de agua, the budines and gratines that mark a Oaxacan holiday, and the relleno de pan that turns turkey day into Oaxaca.
25 recipes
Beyond the seven moles. Caldos, guías, pozole mixteco, mole de caderas from the annual matanza, and wild-mushroom stews from the sierra. The soups and stews that anchor the Oaxacan table from Valles Centrales to Costa Chica to Sierra Norte.
32 recipes
The handheld grammar of Oaxaca, anchored by the tlayuda. Comal-charred 30cm tortillas with asiento and black bean paste, alongside meal-scale tacos de tichinda, mole verde and chichilo, full-size empanadas folded around mole amarillo, and Oaxaca's torta tradition on bolillo oaxaqueño.
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