Oaxacan food is generally quite tasty – there are lots of good restaurants in the city of Oaxaca. And in general, these restaurants are priced reasonably. Most restaurants will serve cut up pieces of limes in a small dish. Diners can either squeeze these onto their meals or use them to clean your hands after finishing eating.
The following are select Oaxacan specialties.
Amarillo con Pollo translates to chicken in a yellow cumin and chile sauce.
Chapulines are fried grasshoppers. These are usually prepared with onion and garlic although I have eaten them with guacamole and beans inside a corn tortilla. A squeeze of lime adds nice flavor.
Colarodito is pork or chicken in a red chili and tomato sauce.
Mole Oaxqueno is a dark sauce made from chilies, bananas, chocolate, pepper and cinnamon. This seems like it would be quite sweet, at least that’s what I thought when I first heard about it. However, if properly prepared it is quite mild and makes a pleasant addition to any meal. It is usually served with chicken.
Picadillo is a spicy minced or shredded pork, and is often used as stuffing in chiles rellenos.
Quesillo is a must try. This is Oaxaqueno string cheese. If prepared properly there is nothing quite like it. I had what was in my opinion the best example of this particular cheese at the daily buffet breakfast at the Stouffer Presidente Hotel.
Verde con Espinazo is pork back in a green sauce that is made from beans, chiles, parsley and wild spinach.
Yogurt con Papaya is a treat when ripe papaya is available. Some of the best papaya I have eaten have been in Oaxaca.