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Caldo de Piedra

In Oaxaca, a state where gastronomy is almost a religion, there are some extraordinary dishes that are prepared only for special occasions because of the […]

Atila del Sur Comedor

Oaxaca, consistently ranked as one of the three poorest of Mexico’s 31 states, can also claim the title of having the country’s worst school system. […]

El Pochote

Oaxaca has become one of our favorite food destinations in Mexico. A few weeks ago we visited the city again, but this time it wasn’t […]

Beach Barbacoa

Earlier this year, we attended a music festival on the Barra de Colotepec near Puerto Escondido, Oaxaca. This is where the Colotepec River meets the Pacific […]

Eating Oaxaca

We’ve written previously about the immense diversity of Mexican cooking: Every region has unique traditions that build upon ingredients common to much of the country. […]

June 20, 2017

Caldo de Piedra: Stone Hot Soup

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Oaxaca -- In Oaxaca, a state where gastronomy is almost a religion, there are some extraordinary dishes that are prepared only for special occasions because of the complexity of preparation. Mole chichilo, for example, uses more than 30 ingredients, and its preparation can take up to 3 days. Read more
May 25, 2017

Atila del Sur Comedor: Oaxaca's Guerrilla Kitchen

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Oaxaca -- Oaxaca, consistently ranked as one of the three poorest of Mexico’s 31 states, can also claim the title of having the country’s worst school system. Demonstrations and rallies by students, teachers and unions are a regular occurrence in Oaxaca City, causing frequent gridlock in the center of town. Read more
October 30, 2015

El Pochote: Land to Table

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Oaxaca -- Oaxaca has become one of our favorite food destinations in Mexico. A few weeks ago we visited the city again, but this time it wasn’t the moles or the decadent regional food that caught our attention, but an organic market where we had a delicious breakfast one morning. Read more
January 14, 2015

Eating Oaxaca: A Visit to Mexico's Culinary Mecca

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Oaxaca -- We’ve written previously about the immense diversity of Mexican cooking: Every region has unique traditions that build upon ingredients common to much of the country. And yet there are a few regions that stand out for the variety and vividness of the flavors, colors and tastes found there. Read more