My Favorite Must-Try Dishes of Oaxaca:

Tacos al pastor: Savor the flavors of marinated pork, pineapple, onion, and cilantro in a crispy corn tortilla. It is really delicious and so flavorful.

Tacos al pastor originated in the central part of Oaxaca, near Puebla- the only place that really honors Cinco de Mayo. It was a small Battle so the country of Mexico as a whole, does not really celebrate it. It’s celebrated in the US, but really it’s just something they came up with to sell cocktails and drinks in a festive setting.

Tlayudas (sometimes spelled clayudas) are crunchy, oversized tortillas, like the size of a dinner plate- topped with beans, cheese, and a variety of meats.

I like to make these as minis and serve them up at parties. They’re always a big hit, especially if I serve them with my refreshing watermelon Margaritas.

What I enjoy about making tlayudas is that I can make them plant-based or traditional.

Mole Negro is a rich, complex sauce and is a staple of Oaxacan cuisine. It’s a blend of chocolate, spices, nuts and chilies. It's often served over chicken or pork and is a must-try when visiting Oaxaca! Not to be confused with mole poblano, which is a rich red or brown sauce made with chilis, fruit, nuts, seeds and Mexican chocolate. Mole poblano originated in Puebla. To be honest, there are many different kinds of mole throughout Mexico/