OAXACA T H E S TAT E O F O A X A C A , I N T H E S O U T H - W E S T O F M E X I C O, H A S E V E R Y I N G R E D I E N T TO S AT I S F Y E V E N T H E M O S T D E M A N D I N G V I S I TO R .
It has a tropical climate, miles of all but untouched coastline, perfect sandy beaches with some of the country’s best surfing swells and spectacular scenery across forest-clad mountains. There is also a thriving, cultural capital – Oaxaca City – which has long attracted artists and artisans to its beautiful melange of narrow streets, courtyards, plazas and Baroque architecture. But for all that, Oaxaca’s recent
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reputation has blossomed overwhelmingly because of other special ingredients – those put to work in the region’s kitchens. It has become the epicentre of a spectacular gastronomic boom, with foodies from across the world now flocking to the region to sample food that draws on the finest traditions of Mexican cooking, with unique and sumptuous twists. Oaxaca has restaurants and street
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food markets that stand comparison with anywhere in the world, and rarely can visitors feel so much a part of the scene and so close to the source. Oaxaca is known as the “land of the seven moles” after its famous tangy sauces. But that is a vast simplification of how diverse the food is here. Particularly in Oaxaca City, it feels as though the whole town is either cooking or eating: it is a unified celebration of flavour.
