Since the 1960’s when Diana Kennedy – – the “Julia Child of Mexican food” – – first championed the diversity of its regional cuisines, Americans have been slowly expanding their knowledge beyond Swanson’s frozen Mexican TV dinners and Taco Bell. Scott shares some great info on Oaxacan cuisine, which is known for its delicious moles and use of banana leaves instead of corn husks for tamales.
OAXACA DE JUAREZ, OAXACA – Over 10,000 years ago, small tribes that had hunted and searched for food during the Ice Age settled into the Valley of Oaxaca and a life of farming the grains, vegetables and plants they had previously foraged. Over time, cooking and local food sourcing traditions from the indigenous Zapotec to the Mixtec blended with those of the invading Spaniards in the 16th century.
1. Oaxacan Cuisine: A Bounty of Culture and Taste
Today, Oaxaca is internationally renowned as one of the food capitals of Mexico (along with Michoacán, Puebla and Baja California), its cuisine named an “intangible” UNESCO asset in 2013. From the street, to the market, to the high-end hacienda, Oaxaca’s colorful and varied gastronomic offerings range from street pozole to modern takes on traditional Oaxacan cuisine at foodie restaurants such as La Catedral, Casa Oaxaca and Los Danzantes.
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