Oaxaca -- Oaxaca’s urban identity has been shaped in part through food and eating habits, a phenomenon that is perhaps best experienced as the sun starts to set. At dusk, food stalls start to open, filling the streets with the aroma of dishes that are now staples of Oaxaca’s vibrant food scene. These sweet and savory treats have been developed over decades – if not centuries – to become integral parts of what we now recognize as Oaxacan cuisine.

Each dish and ingredient here tells a long story, deeply connected to the place where it’s offered and the time of day it’s consumed. From the tortas and tostadas serving the hungry after-work crowd to lime-and-chile seasoned elote and esquites (corn on the cob or in a cup – the perfect mobile snack to enjoy in the park) to late-night tlayudas or a smoky mezcal nightcap, the Oaxacan night is for savoring.Read more