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In a 1994 article for Saveur magazine, writer Peggy Knickerbocker felt compelled to explain to readers, “You will not find burritos in Oaxaca.” These days, that kind of disclaimer isn’t necessary, as increasing numbers of Americans have discovered the complex, flavorful moles and fluffy tamales of this southern Mexican state. Tlamanalli, a restaurant serving Zapotec Indian cuisine in the tiny town of Teotitlán del Valle, has become an essential stop for Mexico-bound foodies. And a rapidly growing Oaxacan community in Los Angeles has introduced its unique cooking to West Coasters. Oaxacan food is now thriving on both sides of the border.

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Posted on: July 27th, 2008
Filed Under: Food, Tomás' Picks
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Search these tags: Cuisine, Mexico, Oaxaca, tamales
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