291:. This promotion has helped to support the area's tourism industry, with people coming to experience the food. One attraction gaining more attention is the “Food of the Gods Festival” in the capital city. In addition to food tastings, there are cooking classes taught by local chefs. Also available are wine and mezcal tasting, chocolate making, a coffee-mill tour, and tours to archeological sites and local crafts villages. A number of professional chefs are now based in the city of Oaxaca. This urban centre has a number of upscale restaurants such as La Biznaga and Los Danzantes, run by professional chefs, but they all work to blend Oaxacan with contemporary cooking. They also all rely on local markets and farms for their ingredients. Susana Trilling is an author, chef, and television host who runs the Seasons of My Heart cooking school in Oaxaca.
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245:. The people of Oaxaca have grown corn, beans, squash, and other crops for thousands of years. In rural, especially indigenous, villages, households still depend heavily on these foods with few changes in how they are grown, mostly on small plots. The cooking here retains much of its indigenous flavour, such as dishes prepared without fat (unknown before the arrival of the Spanish) and the use of the valley's abundance of vegetables and herbs, especially in its moles. However, as capital of the state, it also received influence from other parts of Oaxaca.
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451:. Although eaten in other parts of Mexico, chapulines are most popular in the Central Valleys area of Oaxaca. They are an important source of protein in the rural areas and a delicacy in Oaxaca city. They have been eaten since well before the arrival of the Spanish, and generally serve as a condiment or snack food and sometimes the main dish. Their preparation and sale is a full-time occupation for many and an important source of income for a lot of rural families. They are even shipped to the United States.
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390:; today, however, they are usually made with the help of blenders and food mills, which grind and mix many of the ingredients. Depending on what is put in a mole, the ingredients are toasted or fried, then mixed with others to make a sauce which is then simmered. Recipes vary from cook to cook. While chocolate is used in two of the seven moles, it is not the most important ingredient. Oaxacan moles are served with chicken, pork, and beef; however, the sauce is more important in a mole dish than the meat.
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verde, can be kept as a paste and cooked later, diluted with chicken broth. Mole negro is the best known and most complicated of the preparations, containing anywhere from twenty to thirty-plus ingredients, depending on the recipe. Mole negro is slightly sweet, black in colour, and contains six different types of chili peppers, plantains, onion, tomatoes, tomatillos, cloves, cinnamon, chocolate, nuts, tortillas,
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386:, a complicated sauce based on one or more chili peppers. However, seven are most notable, giving the state the nickname of “land of the seven moles”. Oaxacan moles require multiple ingredients and long cooking times, and for this reason are traditionally served only for special occasions. Ingredients for moles were traditionally prepared ground on a
46:, but there is a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures. Corn and many beans were first cultivated in Oaxaca. Well-known features of the cuisine include ingredients such as chocolate (often drunk in a hot preparation with spices and other flavourings),
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of the cacao is processed for drinking. Hot chocolate is prepared with the chocolate mixture with water or milk and heated in a pot or pitcher. Before serving, a froth is created using a special instrument, which is twirled rapidly by rubbing the handles between the palms. The resulting cacao beverage containing the froth is named
Pozonque.
264:, mezcal is made with the cooked hearts of a species of the maguey or agave plant, but the flavour is very different. It has been described as smoky, and it is usually drunk straight. It comes in several varieties and can contain flavours such as almond, coffee, and orange. A related traditional drink is
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In the center of the city of Oaxaca, various businesses grind and prepare cacao for hot chocolate drinks, moles, and more. The best known of these businesses is El
Mayordomo. Inside, their large mills grind beans that are then mixed with sugar and other flavourings such as almonds and cinnamon. Most
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Because of its mountain ranges, the state has a number of climates and cultures, which contributes to making the cuisine the most varied in Mexico. The state has coastal areas with seafood, the
Central Valley region grows a wide variety of vegetables, and the area near Veracruz provides a year-round
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fields. They are semi-domesticated, living longer and reproducing at higher rates than those living in wild areas. The harvest season for the insects is during the rainy season, from late spring to early winter. This time begins with the hatching of new grasshoppers, called nymphs in
English, which
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Clean grasshoppers are cooked by immersing them in boiling water seasoned with garlic and lime. The most common way to eat them is fresh off the comal and with a tortilla, but they are also consumed fried with chili powder as a snack (especially with mezcal) and can be found in more sophisticated
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The name, colour, and ingredients distinguish the seven main moles of Oaxaca, called negro (black), amarillo (yellow), coloradito (little red or red-coloured), mancha manteles (tablecloth stainer), chichilo (named after the main pepper), rojo (red), and verde (green). All of the moles, except for
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Much of this area's cuisine can be experienced in its many markets, both in the wide variety of ingredients for sale as well as pre-prepared foods to eat. All markets have areas with food stands. One of the best known of these is the 20 de
Noviembre market, filled with food stands that prepare
184:, meat or seafood, and cheese. The most traditional Oaxacan tamales are large, wrapped in banana leaves with a mole filling. Other tamale varieties include amarillo (yellow), verde (green), rajas (chili pepper strips), chepil, elote (fresh corn), and dulce (sweet). In the
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supply of tropical fruits. It also has seventeen recognized indigenous groups, which contribute their own cooking traditions. The cooking of each region in the state is characterized by local ingredients and, to some extent, cooking methods. One example is that of the
407:, and is garnished with onions, lime, and oregano. Mole coloradito is brick-red in colour and contains ancho chili peppers, tomatoes, garlic, sesame seeds, almonds, cinnamon, and oregano. Mancha manteles is red and uses ancho chili peppers, tomatoes, garlic, onion,
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are called blandas and are a part of nearly every meal. The main flavoring agent is the chili pepper, with varieties such as amarillos, chilhuacles, chilcostles, and costeños, but the most distinctive is the pasilla oaxaqueña chile. Characteristic herbs include
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and, along the coast, it can contain seafood. Oaxaca is famous for its chocolate, traditionally hand-ground and combined with almonds, cinnamon, and other ingredients, usually drunk as a hot beverage. Other well-known
Oaxacan dishes include chorizo oaxaqueño,
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leaves, and more depending on the recipe. To gain the desired black colour, the chili peppers have to be well toasted but not burnt. Mole amarillo contains green tomatoes, onion, garlic, cumin, cloves, ancho chili peppers, guajillo chili peppers, and
423:, cloves, and avocado leaves. Rojo is red, as its name suggests, with ingredients such as chocolate, guajillo chili peppers, onion, tomatoes, garlic, oregano, nuts, and sesame seeds. Mole verde contains
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As for beans, Oaxacan cuisine prefers black beans in many varieties: cooked with aniseed and served in the form of soup, as a topping for street food, or with scrambled eggs in huevos con frijoles.
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197:, cecina enchilada, cocido oaxaqueño, and various sauces such as molcajete, chintextle, borracha, chile pasilla, guajillo y ajo, and gusanitos. Besides chocolate, other typical drinks include
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Oaxaca's dietary staple is corn, which has been Mexico's for over 7,000 years. Corn is generally dried and ground to create a dough, which is used for a number of dishes, including
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located in southern Mexico. Oaxaca is one of the country's major gastronomic, historical, and gastro-historical centers whose cuisine is known internationally. Like the rest of
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Oaxacan cooking varies region by region, but a number of dishes can be found in nearly all parts of the state. Tlayudas are large chewy tortillas with toppings of beans,
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Oaxaca is an important producer and exporter of coffee, but the more important drink is chocolate. Oaxaca is one of the
Mexican states that produces cacao, along with
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Though most chocolate is consumed as a hot drink, it is also an important ingredient in a cold beverage called tejate. The preparation is made with fermented corn,
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Despite the
Central Valley's geographic remoteness, the area is one of Mexico's culinary capitals, with its food praised and promoted by food experts such as
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fruit. It is traditionally served in dried and painted gourds. Tejate is usually found in the towns just outside the city of Oaxaca. It is similar to the
431:. It has a light and herby taste. Of the sauces, verde is the easiest to create, as it does not require the toasting and rehydration of chili peppers.
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115:, who are known for their pit barbecuing. However, despite its rich culinary tradition, Oaxaca is a poor state and many struggle to eat decently.
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260:-producing area of the state is here, between the city of Oaxaca and Mitla, along the highway that leads to the Isthmus of Tehuantepec. Like
600:[Triquis (Oaxaca) Triqui Cuisine] (in Spanish). Mexico: Comisión Nac ional para el Desarrollo de los Pueblos Indígenas. June 2, 2010
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Various insects are consumed in the state, including ants and grubs from maguey plants, but the best-known of these is grasshoppers, called
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everything from various moles to hot chocolate with pan de yema bread. It also includes a section specializing in meats such as tasajo and
147:. Two well-known aspects of the cuisine are the use of chocolate for drinking and various edible insects, especially grasshoppers called
335:. Cacao and chocolate have been used in the state as food, drink, and medicine. In the past, the cacao beans served as a form of money.
582:"Travel360.com: Mexico's Food of the Gods Festival October 5-12; Culinary festival benefits from interest in exotic food and travel".
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151:(see below). Lesser-known regional specialties include ice cream flavored with rose petals, and squash flowers found in empanadas,
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of
Chiapas. The drink was previously considered a complete meal. However, tejate is becoming less common and harder to find.
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415:, and almonds. Another red mole is chichilo, which uses chihuacle, negro, pasilla, and mulato chile peppers, tomatoes,
2469:
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Shyrley
Tapuach (February 17, 2006). "Las mujeres guisan el mole en Oaxaca" [Women cook mole in Oaxaca].
427:, green chili peppers, onion, garlic, cumin, cloves, ancho, and guajillo chili peppers, hoja santa, epazote, and
237:, located in what is called the Central Valleys region. While the dominant indigenous group here has been the
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Carol Pucci (September 23, 2002). "Cooking Classes, Culinary Tours Offer Taste of Oaxaca, Mexico's Culture".
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Cohen, Jeffrey H.; Sanchez, Nydia Delhi Mata (Winter 2009). "Chapulines and Food Choices in Rural Oaxaca".
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cooked to order and eaten with large corn tortillas, guacamole, and various grilled and fresh vegetables.
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taste sweet, commanding a premium price. Older grasshoppers tend to have a slightly bitter taste.
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860:[The delicious cuisine of Oaxaca] (in Spanish). Mexico City: Mexico Desconocido magazine
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since the pre-Hispanic period, there has been influence from other groups as well, such as the
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Ivan Rendon (October 18, 1998). "Oaxaca... para comersela!" [Oaxaca, to eat!].
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Zapotec Science : Farming and Food in the Northern Sierra of Oaxaca
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Rodriguez Valladares, Mayra (March 2001). "Oaxaca: A gourmet paradise".
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White beans and shrimp in mole coloradito at the 20 de Noviembre market
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The culinary center of the state is its capital of the same name,
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824:(in Spanish). Mexico City. November 20, 2011. Archived from
173:, also called quesillo, used to make empanadas, tortas, and
42:, Oaxacan food is based on staples such as corn, beans, and
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894:(PhD). California State University, Fresno. Docket 1484546.
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Grasshoppers that are consumed are collected from corn and
785:. Austin, TX, USA: University of Texas Press. p. 16.
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382:Oaxaca has over two hundred known preparations for
30:is a regional cuisine of Mexico, centered on the
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664:[The magic of gastronomy is in Oaxaca].
549:"The Cuisine of Oaxaca, Land of the Seven Moles"
78:and is part of the state's appeal for tourists.
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892:Affective testing on the seven moles of Oaxaca
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90:Tlayuda with meat, cheese, and more served in
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303:Tejate served in a painted gourd bowl/cup in
268:, the non-alcoholic sap of the maguey plant.
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662:"La magia de la gastronomía está en Oaxaca"
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668:(in Spanish). Mexico City. August 8, 2010
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547:Hursh Graber, Karen (January 1, 2006).
519:(in Spanish). Mexico City. p. n/a.
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732:(in Spanish). Mexico City. p. 4.
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586:. Coventry. June 12, 2002. p. 1.
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704:Knight Ridder Tribune Business News
626:Catapano, Peter (August 30, 2011).
23:Store selling various Oaxacan moles
16:Regional cuisine of Oaxaca, Mexico
13:
820:[Oaxaca and its cuisine].
209:, and various fruit-based drinks.
169:Another distinctive ingredient is
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856:Arturo Cháirez (24 August 2010).
598:"Triquis (Oaxaca). Cocina Triqui"
66:, and seven notable varieties of
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229:Tomato roasting on a clay comal
221:Chapulines for sale at a market
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628:"Market Driven, Oaxaca-Style"
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102:Chileajo, a mole regional to
1614:Huachinango a la Veracruzana
781:González, Roberto J (2001).
706:. Washington, DC. p. 1.
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188:, there is a variation with
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162:Enchiladas with tasajo beef
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858:"La rica cocina de Oaxaca"
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551:. Mexconnect newsletter.
2218:Cochinito de piloncillo
768:10.1525/gfc.2009.9.1.61
287:, Susana Trilling, and
58:), with dishes such as
1503:Albóndigas al chipotle
1432:Calabacitas con puerco
943:List of Mexican dishes
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379:
358:, and the seed of the
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213:Central Valleys region
186:Isthmus of Tehuantepec
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1523:Carne a la tampiqueña
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2573:Mesoamerican cuisine
1217:Huevos a la mexicana
975:Caldo de siete mares
828:on February 18, 2015
818:"Oaxaca y su cocina"
155:, soups, and more.
54:, and grasshoppers (
2398:Fusion and diaspora
2321:Mexican tea culture
1707:Chicharrón de queso
1604:Camarones al ajillo
1447:Chicharrón en salsa
1260:Chiles en escabeche
1237:Machacado con huevo
890:Xiong, Mao (2009).
201:, various types of
36:the eponymous state
1619:Mixmole de pescado
1396:Escabeche oriental
1222:Huevos divorciados
1140:Arroz a la tumbada
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104:Huajuapan de León
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2099:Dulce de leche
2096:
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1994:
1989:
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1955:Wheat tortilla
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1719:
1717:Queso en salsa
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1697:
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1659:protein dishes
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1181:Borracho beans
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1175:
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1136:
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1032:
1027:
1022:
1017:
1012:
1010:Manchamanteles
1007:
1002:
997:
992:
987:
982:
980:Caldo tlalpeño
977:
972:
970:Caldo de queso
967:
965:Caldo de pollo
962:
956:
954:
948:
947:
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839:
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792:978-0292728325
791:
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735:
709:
679:
644:
632:New York Times
611:
589:
569:
522:
500:
471:
470:
468:
465:
436:
433:
371:
368:
296:
293:
214:
211:
83:
80:
32:city of Oaxaca
15:
9:
6:
4:
3:
2:
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2256:
2255:Sandwich roll
2253:
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2239:
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2233:Pan de muerto
2231:
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2209:
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2185:Pico de gallo
2183:
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2110:
2107:
2105:
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2100:
2097:
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2094:Flan de leche
2092:
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2087:
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2082:
2080:
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2067:
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2015:
2012:
2011:
2010:
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1815:Corn tortilla
1813:
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1700:Cheese dishes
1698:
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1655:
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1624:Mojarra frita
1622:
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1387:
1384:
1383:
1381:
1377:
1371:
1368:
1366:
1365:Relleno negro
1363:
1361:
1360:Pastel azteca
1358:
1356:
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1338:
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1256:
1255:Chile relleno
1253:
1252:
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1238:
1235:
1233:
1230:
1228:
1225:
1223:
1220:
1218:
1215:
1214:
1212:
1208:
1202:
1201:Refried beans
1199:
1197:
1194:
1192:
1189:
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1184:
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1179:
1178:
1176:
1172:
1166:
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1161:
1158:
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1155:Arroz poblano
1153:
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1078:
1073:
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1066:
1064:
1059:
1057:
1051:
1041:
1040:Tortilla soup
1038:
1036:
1035:Sopa de nopal
1033:
1031:
1030:Sopa de fideo
1028:
1026:
1023:
1021:
1018:
1016:
1013:
1011:
1008:
1006:
1003:
1001:
998:
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993:
991:
988:
986:
985:Caldo Xóchitl
983:
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978:
976:
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418:
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385:
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367:
365:
361:
357:
352:
345:
344:Villa de Etla
340:
336:
334:
330:
326:
322:
318:
314:
306:
301:
292:
290:
289:Diana Kennedy
286:
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246:
244:
240:
236:
227:
219:
210:
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196:
191:
187:
183:
178:
176:
172:
171:Oaxaca cheese
167:
160:
156:
154:
150:
146:
142:
138:
133:
129:
125:
121:
116:
114:
105:
100:
93:
88:
79:
77:
73:
72:Diana Kennedy
69:
65:
61:
57:
53:
49:
48:Oaxaca cheese
45:
44:chile peppers
41:
37:
33:
29:
21:
2378:
2286:Café de olla
2165:Caesar salad
2059:Brazo gitano
1992:Mole poblano
1945:Sincronizada
1629:Pan de cazón
1578:Tinga de res
1498:Aporreadillo
1401:Mole poblano
1145:Arroz blanco
1116:
1109:
1102:
1095:
1088:
1081:
1074:
1067:
1060:
1053:
1020:Mole de olla
941:
891:
862:. Retrieved
830:. Retrieved
826:the original
821:
782:
776:
762:(1): 61–65.
759:
756:Gastronomica
755:
729:
703:
670:. Retrieved
665:
635:. Retrieved
631:
602:. Retrieved
592:
584:M2 Presswire
583:
560:. Retrieved
517:El Universal
516:
494:
490:
461:
453:
446:
392:
381:
353:
349:
310:
285:Rick Bayless
281:Alice Waters
278:
270:
255:
232:
179:
168:
165:
117:
109:
82:Distinctions
76:Rick Bayless
27:
26:
2547:WikiProject
2415:New Mexican
2384:Mexico City
2296:Champurrado
2034:Agave syrup
2014:Salsa verde
2004:Recado rojo
1987:Mole blanco
1908:Wheat dough
1805:Chimichanga
1800:Chilaquiles
1691:Maguey worm
1681:Huitlacoche
1568:Quesobirria
1528:Carne asada
1513:Beef tongue
1314:Meat dishes
1290:Nopal asado
1174:Bean dishes
1150:Arroz negro
1133:Rice dishes
864:October 30,
832:October 30,
822:El Porvenir
672:October 30,
637:October 30,
604:October 30,
562:October 30,
370:Seven moles
207:champurrado
190:iguana meat
153:quesadillas
120:entomatadas
2562:Categories
2475:Taco stand
2436:Historical
2114:Marquesita
2069:Capirotada
2027:and sweets
1997:Mole verde
1970:condiments
1968:Sauces and
1855:Papadzules
1810:Chochoyote
1783:Corn dough
1764:Quesadilla
1712:Quesadilla
1671:Chapulines
1599:Cahuamanta
1538:Criadillas
1533:Carne seca
1508:Beef brain
1345:Entomatada
1210:Egg dishes
1165:Morisqueta
1160:Arroz rojo
990:Chileatole
467:References
449:chapulines
435:Chapulines
425:tomatillos
401:hoja santa
149:chapulines
137:hoja santa
68:mole sauce
56:chapulines
2341:Tascalate
2316:Margarita
2291:Chamoyada
2264:Beverages
2238:Pan dulce
2180:Guacamole
2175:Nopalitos
2124:Nicuatole
1790:Cazuelita
1754:Guajolota
1749:Enchilada
1732:Antojitos
1676:Escamoles
1634:Pescadito
1594:Aguachile
1558:Picadillo
1325:Al pastor
1300:Romeritos
1246:Vegetable
1005:Lime soup
953:and stews
557:1028-9089
333:Michoacán
295:Chocolate
182:guacamole
132:Tortillas
124:empanadas
2537:Cookbook
2517:Category
2427:Baja Med
2405:American
2389:Veracruz
2367:Regional
2360:Variants
2306:Horchata
2248:de reyes
2139:Polvorón
2025:Desserts
1840:Huarache
1573:Salpicón
1548:Milanesa
1477:Poc chuc
1472:Cueritos
1457:Chilorio
1442:Carnitas
1330:Barbacoa
1285:Guasanas
1280:Esquites
1270:Chipotle
497:(3): 60.
491:Hispanic
421:allspice
417:marjoram
405:cilantro
329:Guerrero
313:Veracruz
305:Zaachila
266:aguamiel
239:Zapotecs
175:tlayudas
60:tlayudas
2527:Commons
2420:Tex-Mex
2374:Chiapas
2351:Tejuino
2311:Licuado
2208:Buñuelo
2203:Bolillo
2170:Curtido
2119:Mazapán
2089:Coyotas
2079:Churros
2054:Bionico
2044:Alfajor
2039:Alegría
1935:Pambazo
1930:Mollete
1925:Gringas
1915:Burrito
1894:Tostada
1889:Tlayuda
1884:Tlacoyo
1850:Panucho
1835:Gordita
1825:Doblada
1820:Corunda
1795:Chalupa
1774:Taquito
1744:Empalme
1686:Jumiles
1666:Chahuis
1609:Ceviche
1587:Seafood
1553:Pachola
1543:Machaca
1493:Alambre
1462:Chorizo
1427:Adobada
1391:Patitas
1379:Poultry
1355:Moronga
1350:Mixiote
1340:Discada
1335:Cabrito
995:Clemole
730:Reforma
666:Milenio
456:alfalfa
429:parsley
396:avocado
325:Morelos
321:Chiapas
317:Tabasco
274:chorizo
262:tequila
243:Mixtecs
145:pitiona
141:epazote
128:tamales
113:Triques
92:Mazunte
64:tamales
2379:Oaxaca
2346:Tejate
2326:Ponche
2301:Curado
2228:Concha
2213:Cemita
2195:Breads
2158:Salads
2149:Turrón
2134:Panela
2129:Orejas
2084:Cocada
1920:Cemita
1899:Totopo
1879:Tamale
1874:Memela
1865:Salbut
1860:Piedra
1845:Molote
1759:Nachos
1563:Puntas
1518:Cabeza
1370:Tripas
1248:dishes
1025:Pozole
1015:Menudo
1000:Cocido
960:Birria
789:
555:
413:cloves
388:metate
331:, and
258:mezcal
235:Oaxaca
199:mezcal
195:tasajo
126:, and
52:mezcal
2465:Comal
2443:Aztec
2336:Pozol
2276:Atole
2243:Rosca
2223:Cocol
2009:Salsa
1977:Adobo
1950:Torta
1940:Paste
1830:Duros
1657:Other
1275:Elote
951:Soups
409:thyme
364:pozol
360:mamey
356:cacao
203:atole
2448:Maya
2331:Popo
2281:Beer
1982:Mole
1870:Sope
1769:Taco
1486:Beef
1420:Pork
866:2012
834:2012
787:ISBN
674:2012
639:2012
606:2012
564:2012
553:ISSN
384:mole
143:and
74:and
1872:or
764:doi
403:or
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