Oaxaca
zoa marketing
July 10, 2025
To think about Oaxacan gastronomy s to think about dishes that combine the most exquisite flavors of Mexico. Classic Mexican ingredients like corn, chocolate and chili make each dish a unique experience for the palate. Thanks to the authenticity and variety of its ancient recipes, Oaxaca is one of the states most renowned for its cuisine and today Oaxacan food is even a UNESCO declared World Heritage Site.
So, if you like your food, you will not hesitate to try these 5 typical Oaxacan dishes that are sure delight anyone and leave them with a full stomach and a happy heart.
Mole is one of the most representative dishes in Mexico, and in Oaxaca, there are over 7 varieties of mole. There’s black, yellow, red, green, almond, peanut, herbed or chili mole, or sometimes a combination of different flavors. The main ingredients of mole are tomato, chocolate, almonds, peanuts, herbs and various chilis such as guajillo or pasilla, and although its preparation takes many hours, the result is spectacular. We recommend the velvety smooth black mole, as it is the most popular and uses 6 varieties of chili – its flavor is unique and not too spicy.
Oaxaca is known as “the land of the seven moles
Tlayudas. Like a giant deconstructed taco, the Tlayuda is a 30 cm hand-made tortilla finished off with your favorite toppings. It is first browned in a clay Comal with butter or salt, and then ingredients such as black beans, Oaxacan cheese, Cecina beef, Tasajo beef, avocado and lettuce are added. Plus, your mandatory salsa y limon or cream.
The Oaxacan tamales are a meal that you definitely have to try when you go to this beautiful destination. They are made with a banana leaf wrap, a warm filling and served with chili sauce. In Oaxaca, there are many varieties of tamales, such as Chicatanas (flying ants, a classic from Mexican gastronomy), chicken or peppers; but our personal favorite has to be The Mole filling.
This rich drink with exquisite flavor is a salty, corn-based Atole of pre-Hispanic origin that is drunk as if it were soup. It is prepared with grains of corn, ancho chili, epazote and onion.
The name Chileatole comes from the indigenous Nahuatl dialect for chili and atolli, atole
This soothing treat has been drunk since pre-Hispanic times. Back then, cocoa was toasted, then ground and finally whipped in water with a grinder, which resulted in a bitter chocolate liqueur. Over time, milk and a touch of sweetness was added. A traditional way to drink hot chocolatein Oaxaca is in a treated clay mug with the local Pan de Yema.
The Amarte Mar restaurant, located in ZOA Hotel in Mazunte, prepares stunning dishes typical to the Oaxaca region, with a menu infused with seafood options such as shrimp, oysters and fish to take advantage of their location by the sea. Amarte Mar offers gourmet Oaxacan meals and a selection of daily specials based on fresh ingredients that are selected to create unique and innovative recipes.
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