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Latest oaxaca Stories

Neighborhood by Neighborhood, Bite by Bite

The Essentials: Where We Eat in Oaxaca, Mexico

Oaxaca |
By Culinary Backstreets
Oaxaca -- Oaxaca’s deep culinary heritage is, like in many places, a result of its geography: a big valley formed by small ones, all surrounded by mountains, rich soil and warm weather. Read more
Oaxaca -- Oaxaca’s deep culinary heritage is, like in many places, a result of its geography: a big valley formed by small ones, all surrounded by mountains, rich soil and warm weather. In fact, this valley reminds us of a clay pot, where many ingredients are mixing, aging and melting together to become something new over the heat of the fire. Oaxaca’s best restaurants are firmly rooted in this unique geography and layered history of the state.

Here, food is more than just sustenance; it's a living link to the past and an expression of community – and it’s a source of immense pride. From the foundational significance of corn, prepared in countless forms, to the complexity of its celebrated moles, Oaxaca is all about depth. To highlight this profound connection between land, culture, and cuisine, our local team has rounded up their essential spots in the city, for tlayudas, memelas, mole, and beyond. Read more
March 4, 2025

El Tendajón Agavería: Something For Everyone

Oaxaca |
By María Ítaka
Oaxaca In Oaxaca, when friends come together to eat after a long night out, sitting down for brunch becomes a challenge – everyone has different cravings and dietary needs. In the heart of the city center, there is a place with something for everyone: Tendajón Agavería. The all-day eatery is a true standout among the numerous restaurants that serve classic Oaxacan food, offering a variety of dishes that oscillate between traditional and innovative flavors. Read more
February 18, 2025

Salchicha Ejuteca: The Real Oaxacan Sausage

Oaxaca |
By María Ítaka
Oaxaca The history of Oaxacan food is deeply linked to the concept of adaptation. Our culinary identity has many chapters: the Mesoamerican native period, the colonial reign of Nueva España and the Mexico of the 20th century, which received another wave of immigrants who brought their gastronomic traditions and let them combine with the native and more tropical ingredients of these altitudes. Read more
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