Culinary Stories of Oaxaca - Culinary Backstreets
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Latest oaxaca Stories

Neighborhood by Neighborhood, Bite by Bite

Building Blocks: Tortillas, A Culture’s DNA

Oaxaca |
By María Ítaka
Oaxaca -- Every time we travel outside of Oaxaca, we get something we call “the tortilla blues.” Even if we move around inside of Mexico, particularly in the biggest cities, we cannot help missing the sweet aroma and feel of a warm tortilla almost melting in our hands. Read more
Oaxaca -- Every time we travel outside of Oaxaca, we get something we call “the tortilla blues.” Even if we move around inside of Mexico, particularly in the biggest cities, we cannot help missing the sweet aroma and feel of a warm tortilla almost melting in our hands. Sure, we might run into decadent tacos filled with perfectly cooked meat, or we can taste amazing enchiladas with lush salsa verde. But none of that matters if the tortillas don’t seem to have been touched by the tortillera’s (tortilla maker’s) gifted hands.

Everyone talks about the tortilla but not everyone understands it. Supermarkets sell them packed and ready to heat, office workers eat them carelessly at their desks for lunch and only fancy restaurants seem to offer a more authentic version of them. Read more
May 10, 2022

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
April 18, 2022

Levadura de Olla: Ancestral Kitchen

Oaxaca |
By María Ítaka
Oaxaca Standing behind the smoke veil rising from the hot clay griddle, Thalía Barrios Garcia roasts dozens of tomatoes of all shades of red with the confidence of a woman who has her future in her own hands. At the early age of 26, Thalía is the owner and head cook of Levadura de Olla, one of Oaxaca City’s most exciting new restaurants. Read more
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