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Latest oaxaca Stories

Neighborhood by Neighborhood, Bite by Bite

Nicuatole: The Sweet Side of Corn in Oaxaca

Oaxaca |
By María Ítaka
Oaxaca -- Growing up in Oaxaca, la gelatina rosita (“pinkish jelly”) was a biweekly ritual – every other Saturday, our mother would return from the market with this special dessert. It was so ingrained in our routine that we couldn’t imagine life without it. Read more
Oaxaca -- Growing up in Oaxaca, la gelatina rosita (“pinkish jelly”) was a biweekly ritual – every other Saturday, our mother would return from the market with this special dessert. It was so ingrained in our routine that we couldn’t imagine life without it. In fact, on a family trip to Mexico City, we were shocked to learn that gelatina rosita wasn’t readily available. Did they know what they were missing?

It was only when we were older did we learn the proper name of this precious Oaxacan specialty: nicuatole. Some say its etymology can be traced back to Nahuatl (one of the many Indigenous languages spoken in ancient Mexico), specifically the words necuatl (“agave honey”) and atolli (“liquid corn”). While this may be true, it doesn’t quite portray what nicuatole is, not really. Read more
February 12, 2020

Memelas de San Agustín: Curbside Service

Oaxaca |
By María Ítaka
Oaxaca In Oaxaca, having a proper, hearty breakfast and also being on the go are not necessarily contradictory things. Memelas de San Agustín, an easy-going spot that has been feeding hungry Oaxacans for at least 15 years, is living proof. Read more
Get to know Oaxaca’s deep culinary heritage on our walk!
February 5, 2020

Oaxaca: State of the Stomach 2020

Oaxaca |
By María Ítaka
Oaxaca Editor’s note: We are very happy to be able to add Oaxaca to the growing list of cities CB is covering. Our coverage of that city’s deep and fascinating culinary scene begins today, with our report on Oaxaca’s State of the Stomach. Read more