In Oaxaca: tastes that transcend time From: sedona.biz

Contemporary Oaxacan cuisine has roots deep in the past. Pre-Hispanic ingredients such as corn, tomatoes, beans, and chocolate plus a variety of chilies along with foods and spices brought over during the Spanish colonial era, are essential to Oaxacan cooking. The famous “seven moles,” tlayudas, tamales, and other antojitos (corn-based snacks) are some of the best-known items on a Oaxacan menu. Fish and seafood from the coast, pork and turkey, insects such as chapulines (crisp-fried grasshoppers) and gusanos (grubs), and unusual herbs such as hoja santa and epazote (known for their strong flavors), form the basis of a traditional diet. An insistence on fresh, seasonal ingredients and a sparing use of lard and cooking oil give Oaxacan dishes a welcome light touch. “*

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