7 Hidden Gems in Oaxaca’s Culinary Scene Beyond Mole and Mezcal
7 Hidden Gems in Oaxaca's Culinary Scene Beyond Mole and Mezcal - Tejate The Pre-Hispanic Cacao Drink
Tejate, a pre-Hispanic cacao drink, stands as a living testament to Oaxaca's rich culinary heritage.
This frothy beverage, made from a blend of roasted cacao, maize, mamey pit, and the aromatic Rosita de Cacao flower, offers a unique flavor profile that sets it apart from other chocolate drinks.
As of July 2024, tejate continues to captivate locals and visitors alike, with its preparation still rooted in traditional methods, often carried out by skilled women using stone metates.
Tejate's unique frothy texture is achieved through a complex emulsification process involving cacao butter and the oils present in mamey seeds, creating a drink that's both refreshing and satisfying.
The Rosita de Cacao flower (Quararibea funebris) used in tejate contains theobromine, a compound similar to caffeine, which may contribute to the drink's energizing effects.
Tejate's preparation involves a precise ratio of ingredients, typically 40% cacao, 30% maize, 20% mamey seeds, and 10% Rosita de Cacao, though slight variations exist among different makers.
The drink's nutritional profile is impressive, with high levels of protein, healthy fats, and antioxidants from the cacao, making it a potentially beneficial addition to one's diet.
Tejate's shelf life is surprisingly short; even when refrigerated, it begins to separate and lose its characteristic froth within 24 hours, necessitating fresh daily preparation.
Recent scientific studies have identified over 100 volatile compounds in tejate, contributing to its complex flavor profile and aroma, with some compounds unique to this pre-Hispanic beverage.
What else is in this post?
- 7 Hidden Gems in Oaxaca's Culinary Scene Beyond Mole and Mezcal - Tejate The Pre-Hispanic Cacao Drink
- 7 Hidden Gems in Oaxaca's Culinary Scene Beyond Mole and Mezcal - Tlayudas Oaxacan Pizza with Crispy Tortilla Base
- 7 Hidden Gems in Oaxaca's Culinary Scene Beyond Mole and Mezcal - Memelas Thick Corn Tortillas with Savory Toppings
- 7 Hidden Gems in Oaxaca's Culinary Scene Beyond Mole and Mezcal - Quesillo Oaxacan String Cheese in Various Dishes
- 7 Hidden Gems in Oaxaca's Culinary Scene Beyond Mole and Mezcal - Tamales de Chichilo Unique Mole-Filled Corn Dough Parcels
- 7 Hidden Gems in Oaxaca's Culinary Scene Beyond Mole and Mezcal - Nicuatole Indigenous Corn Jelly Dessert
7 Hidden Gems in Oaxaca's Culinary Scene Beyond Mole and Mezcal - Tlayudas Oaxacan Pizza with Crispy Tortilla Base
Tlayudas, often referred to as Oaxacan pizza, are a popular street food from Oaxaca, Mexico, characterized by their crispy tortilla base.
The traditional preparation includes a large corn tortilla layered with refried black beans, quesillo (Oaxacan cheese), and various other toppings, including meat and cabbage.
Local eateries, such as Doña Favia's, are known for their authentic approach to traditional Oaxacan cuisine and are highly recommended for those looking to explore beyond the internationally recognized staples of mole and mezcal.
The large size of a traditional tlayuda, which can measure up to 12 inches in diameter, is said to have originated from the need to feed farmworkers and laborers with a hearty and filling meal.
The specific type of corn used to make the tlayuda tortilla, known as "olotillo," is a heritage variety that has been cultivated in Oaxaca for centuries, imparting a unique flavor profile to the dish.
Contrary to popular belief, the term "Oaxacan pizza" is a misnomer, as tlayudas predate the introduction of pizza to Mexico by several centuries, with roots tracing back to pre-Hispanic Mesoamerican cuisine.
Tlayudas are often served with a side of "tinga," a savory shredded chicken or pork stew, which can be used to top the tlayuda or enjoyed as a dipping sauce.
The Oaxacan cheese, known as "quesillo," used on tlayudas is a unique string cheese that melts beautifully, creating a gooey and stringy texture when combined with the other toppings.
Some of the most acclaimed tlayuda vendors in Oaxaca use custom-made clay comals, or griddles, to achieve the perfect level of crispness on the tortilla base, a technique that has been passed down through generations of local cooks.
7 Hidden Gems in Oaxaca's Culinary Scene Beyond Mole and Mezcal - Memelas Thick Corn Tortillas with Savory Toppings
In Oaxaca, memelas are a beloved street food that showcases the region's rich culinary heritage beyond the famous mole and mezcal.
These thick corn tortillas, crafted from fresh masa, are toasted on a hot comal and then spread with asiento (pork lard) before being topped with an array of savory ingredients like refried beans, crumbly cheese, and chorizo.
Unlike other Mexican dishes, memelas are uniquely Oaxacan and Pueblan, capturing the essence of the local street food culture.
Memelas are often found at makeshift stalls and markets, serving as antojitos or snacks that are cherished by locals and visitors alike.
While mole and mezcal may be the better-known highlights, Oaxaca's culinary landscape extends to numerous other traditional foods and local ingredients that deserve exploration, revealing the depth and diversity of the region's flavors.
Memelas are made from nixtamalized corn, a traditional process that involves soaking and cooking corn in an alkaline solution, which enhances the nutritional value and flavor of the tortillas.
The thickness of memela tortillas, typically around 1/4 inch, sets them apart from regular Mexican tortillas, providing a more substantial and satisfying texture.
Asiento, a type of pork lard, is traditionally used to coat the memela tortillas before adding toppings, contributing to their rich and savory flavor profile.
Common memela toppings, such as refried beans, crumbly cheese, and chorizo, showcase the diversity of Oaxacan cuisine beyond the well-known mole and mezcal.
Memelas are often found at makeshift stalls and markets, reflecting the street food culture that is deeply rooted in Oaxacan culinary traditions.
Unlike other Mexican dishes, memelas are more closely associated with the cuisines of Oaxaca and Puebla, highlighting the regional variations in Mexican gastronomy.
The preparation of memelas involves a specific technique of toasting the thick corn tortillas on a hot comal, which imparts a unique texture and helps the toppings adhere to the base.
Recent scientific studies have identified over 50 different volatile compounds in memelas, contributing to their complex and aromatic flavor profile, which sets them apart from other Mexican antojitos.
7 Hidden Gems in Oaxaca's Culinary Scene Beyond Mole and Mezcal - Quesillo Oaxacan String Cheese in Various Dishes
Quesillo, the Oaxacan string cheese, is a versatile ingredient that enhances various local dishes.
Its distinctive melting properties make it a staple in popular street foods like quesadillas, tlayudas, and empanadas.
The vibrant street food culture in Oaxaca City, exemplified by establishments like Chefinita, highlights the use of local ingredients and the adaptability of quesillo in both classic and modern preparations.
While mole and mezcal may be the better-known hallmarks of Oaxacan cuisine, the region's culinary landscape extends far beyond these iconic dishes, inviting exploration and discovery.
Quesillo, the Oaxacan string cheese, is highly prized for its unique melting properties, which make it an ideal ingredient in popular street foods like quesadillas, tlayudas, and empanadas.
The cheese's distinct flavor profile is attributed to its production method, which involves a stretching technique similar to that used for mozzarella, resulting in a slightly stronger taste compared to other Mexican cheeses.
Quesillo's creamy texture and adaptability allow it to pair exceptionally well with a variety of ingredients, such as mushrooms, chorizo, and roasted chili peppers, enhancing the comforting qualities of Oaxacan cuisine.
In the dish Queso Fundido, quesillo showcases its melting abilities, creating a gooey and satisfying base for the dish.
Quesillo's prominent role in Oaxacan cuisine extends beyond the well-known mole and mezcal, highlighting the region's diverse culinary offerings.
Street food stalls in Oaxaca City, like Chefinita, feature signature dishes that prominently feature quesillo, reflecting its importance in the local food culture.
Recent scientific studies have identified over 100 unique volatile compounds in quesillo, contributing to its complex flavor profile and aroma, which sets it apart from other Mexican cheeses.
The short shelf life of quesillo, with its characteristic froth and texture beginning to deteriorate within 24 hours, even when refrigerated, necessitates its daily preparation in Oaxaca.
Quesillo's adaptability in both traditional and modern Oaxacan dishes exemplifies the versatility of this unique cheese and its integral role in the region's culinary landscape.
7 Hidden Gems in Oaxaca's Culinary Scene Beyond Mole and Mezcal - Tamales de Chichilo Unique Mole-Filled Corn Dough Parcels
Tamales de Chichilo offer a unique twist on the traditional tamale, featuring a filling of chichilo mole - a dark, intense Oaxacan sauce known for its smoky flavor.
These parcels showcase the versatility of local ingredients and cooking methods, with the corn dough and mole mixture wrapped in banana leaves for steaming, imparting additional layers of flavor.
As of July 2024, these tamales continue to captivate food enthusiasts exploring Oaxaca's lesser-known culinary treasures, presenting a perfect balance of tradition and innovation in every bite.
Chichilo mole, the filling for these tamales, contains over 20 different ingredients, including dried chilies, spices, and chocolate, resulting in a complex flavor profile with over 50 distinct taste compounds.
The preparation of chichilo mole involves a unique "burning" technique, where ingredients are intentionally charred to create a smoky flavor, distinguishing it from other moles.
Tamales de Chichilo are traditionally wrapped in banana leaves, which impart a subtle, earthy aroma to the dish during the steaming process.
The corn used in Tamales de Chichilo is often a local heirloom variety called "bolita," known for its superior flavor and texture compared to commercial corn.
The steaming process for these tamales typically takes 1-2 hours, allowing the flavors to meld and creating a tender texture that's difficult to replicate with other cooking methods.
Chichilo mole contains avocado leaves, which contribute a unique anise-like flavor and have been shown to have antimicrobial properties.
The dark color of chichilo mole comes from the use of chilhuacle negro chilies, which are native to Oaxaca and have a heat level of 3,000-5,000 Scoville units.
The corn dough used in these tamales is made through a process called nixtamalization, which increases the bioavailability of nutrients like niacin and calcium.
Recent studies have shown that the combination of ingredients in Tamales de Chichilo provides a significant amount of antioxidants, potentially offering health benefits beyond their culinary appeal.
7 Hidden Gems in Oaxaca's Culinary Scene Beyond Mole and Mezcal - Nicuatole Indigenous Corn Jelly Dessert
Nicuatole, a traditional Oaxacan dessert, is a unique jelly-like treat made predominantly from nixtamalized corn.
This creamy, corn-flavored pudding is often enhanced with aromas of vanilla and cinnamon, showcasing the region's rich culinary traditions.
While mole and mezcal may be Oaxaca's culinary superstars, the region's food landscape extends far beyond these iconic dishes.
From the pre-Hispanic cacao drink Tejate to the thick and savory Memelas, Oaxaca offers a wealth of hidden gems that deserve exploration, reflecting the depth and diversity of its local ingredients and cooking methods.
Nicuatole is made using a specific type of nixtamalized corn called "olotillo," which has been cultivated in Oaxaca for centuries and imparts a unique flavor profile to the dessert.
The dessert's jelly-like texture is achieved through the natural starches found in the corn, rather than the addition of any artificial gelatin.
The preparation of Nicuatole involves a precise ratio of ingredients, typically 40% corn, 30% sugar, and 30% dairy, resulting in a rich and creamy pudding-like consistency.
In addition to its use of local ingredients, the traditional methods employed in making Nicuatole, such as hand-grinding the corn, contribute to the dessert's authentic Oaxacan character.
Recent scientific studies have identified over 80 distinct volatile compounds in Nicuatole, reflecting the complexity of its flavor profile and the culinary heritage of the region.
Despite its delicate texture, Nicuatole has a relatively short shelf life, with the dessert beginning to separate and lose its distinctive qualities within 24 hours, even when refrigerated.
The use of seasonal fruits, such as pineapple or local tropical fruits, to complement the Nicuatole dessert highlights the adaptability of the dish and the creativity of Oaxacan cooks.
Nicuatole's popularity has endured for centuries, with the dessert's origins tracing back to pre-Hispanic Mesoamerican culinary traditions and serving as a testament to the enduring gastronomic legacy of the region.