"This is what always happens," writes Copenhagen-based chef and restauranteur Rosio Sánchez in her guide to Oaxaca, Mexico. "One trip to Oaxaca necessitates the next, a deeper and more delicious dive ...

A mole often has a fresh element; here, that’s a tomato and onion. There’s typically fat or oil of some sort. Chiles are an essential ingredient, and though most moles call for more than one type, and ...

FOR THE ENCHILADA SAUCE: Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side). Allow chiles to cool and then remove stems, seeds, and veins. Char the onion, tomatoes, and ...

1 each poblano pepper 2 tablespoons, olive oil ½ cup, chopped onion 3 cups, chopped fresh mushrooms 16 ounces, Oaxaca cheese 6 flour tortillas Kosher salt Cilantro, lime, and salsa as garnish Set a ...

SAN ANTONIO – San Antonio cook, Vianney Rodriguez, is all about making meal time easy. She’s the author of “Latin Twist” and “The Tex-Mex Slow Cooker” and named cook of the year in 2020 by Southern ...

In 2007, New York bartender Phil Ward created the Oaxaca Old-Fashioned, which has helped usher in mezcal’s popularity. Unlike its whiskey cousin, this stirred cocktail is more vegetal, with hints of ...

Few cities can rival the flavor and history of Oaxaca. Here, locals still make food the old way, over open fires, with ...

On the menu you'll find authentic recipes from Oaxaca native Marco's late mother. From traditional plates, to street tacos, quesadillas and burritos you'll taste it all freshly made at this local ...