HEADLINE NEWS FROM OAXACA, MEXICO

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Foodies
Recharged and renewed, the Oaxaca Flavors is the new version of El saber del sabor, an annual meeting that gathers chefs and cooks from different parts in the city. The festival will take place from September 27 to 29, in Oaxaca City. Part of the festival this year includes a circuit of art galleries, traditional...
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The Ministry of Economy, the Oaxacan Institute of Entrepreneurship and Competitiveness (IODEMC) and the National Chamber of Industry of Mezcal (Canaimez) launched a new laboratory for certification, which will expand the options for mezcaleros who wish to certify their product or have other alternatives in terms of quality control. They noted that the new laboratory...
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With the beginning of the rainy season, the chicatanas, flying insects that have become part of the typical gastronomy of Oaxaca, also arrive. Like the grasshoppers, from the first days of June, restaurants that are located in the Historic Center cannot wait to prepare the Chicatanas salsas, while in the indigenous communities, it is consumed...
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The first organic rum from Mexico is made in Oaxaca, a land recognized nationally for being predominantly mezcalera. It is called MK and it is produced in a sugarcane municipality of the southern state, called Santa María Tlalixtlac, 300 kilometers north of the state capital. The drink is already exported to the United States and...
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Oaxaca received the Food and Travel Reader Awards 2018 in the category of Best Gourmet Destination in Mexico, after the entity was nominated next to Puerto Vallarta, Jalisco; San Miguel de Allende, Guanajuato; Valley of Guadalupe, Baja California and the state of Puebla. In a statement, it was reported that the representatives of the Tourism...
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This Is How You Drink Through Oaxaca
It was my first night in Oaxaca and my third mezcal; Ulises Torrentera, owner of the tiny mezcalería , In Situ, was pouring me a glass from one of his 180 bottles of mezcal, each labeled with a dangling paper tag marked with the name of the maguey plant from which it is made. It...
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When we fled Oaxaca, albondigas made us feel at home
I remember the day I saw the house that was to be our restaurant for the first time. It was — is — a 200-year-old colonial house in downtown Oaxaca, a city in Southern Mexico. The sheer magnitude of the place — with several rooms arranged around a roofless inner courtyard that included a fountain...
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Saving the Prized Chile That Grows Only in Oaxaca’s Mountains
Julián Isidro’s father, Robustiano Isidro Dominguez, rotates pasillas above a heat source. In 1933, riding on the back of a second-rate horse, it took the late anthropologist Ralph L. Beals two full days to reach the Mixe town of Ayutla from the Central Valleys of Oaxaca in Mexico—a distance of approximately 90 miles. As he...
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Oaxaca’s Potent Secret, Mezcal Is Born of Time, Tradition and a Slow-Growing Plant
Mezcal is a drink like no other. “El elíxir de los dioses” (the elixir of the gods) is a potent and largely handcrafted libation that has been consumed at quinceañeras, weddings and funerals for generations in Oaxaca. Unlike its cousin tequila, mezcal is not easy to produce commercially, limiting its export. And even with a...
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papaya oaxaca
They are ranked number one in productivity in Mexico, however, the papaya growers of Oaxaca, whose majority is on the coast, suffer from lack of funding, badly planned support, victims to unpredictable weather that can literally leave them on the street. Considered an activity with great opportunities, but high risk to their heritage, the planting...
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