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TRYING OAXACAN FOOD with a Local | Oaxaca City Mexico Food Tour

Mar 20, 2024
We are in Oaxaca where you click for

food

and that's what I'm doing right now things in my face the best mole in the

city

Oaxaca has been ranked as one of the most gastronomic places in the world 16 different indigenous groups inhabit this

city

bringing together all types of

food

s, flavors and cultures, the love, time and dedication put into these meals is like nothing we have seen before. In our last video, we gave you our first impressions of the culture-rich city of Oaxaca, now we're diving in. delving even deeper into the Oaxacan food scene, subscribe to follow our journey from Canada to Central America, so our guide today will be the United States, she will take us to the best food, but I have a question: which mink would jump differently ?
trying oaxacan food with a local oaxaca city mexico food tour
Oaxacan food different in all of Mexico well I feel that there is a lot of passion put into it there is a lot of history tradition it is about maintaining the recipe from generation to generation something that has always been very present for me and Oaxacan food is time that never fast food, it is It takes what it takes to make a soup, a stew, a molly, so you do it with love and dedication and I feel like that's it. We start this food

tour

at Mercado de la Merced which is a smaller

local

market known for its diverse food options we visit a woman who has been working at the same food stall since she was a child, she is making a corn drink with chocolate, which is a traditional Oaxacan drink, so this is chocolate, chocolate and this is chocolate, definitely, now you can see the addition of the corn and I try that with the foam, I enjoy the bomb, so the next thing we have is a hearty breakfast called sausage cheese, which is basically like a tomato soup with a ton of cheese and a ton of herbs that adds a really nice warm flavor. to the soup we have a lot of cheese here oh my goodness it's delicious you must love these markets this is where everyone gets all their ingredients so we have some dried sausage and it comes with a smoky sauce.
trying oaxacan food with a local oaxaca city mexico food tour

More Interesting Facts About,

trying oaxacan food with a local oaxaca city mexico food tour...

I could eat this as a snack. All day is like laying on a lounge chair eating sausage that I'm going to turn into sauce Corn is an essential ingredient in all Mexican cuisine Over the years fertilizers and preservatives have been added to corn to mass produce it and preserve it. The owner of this corn stand has worked here since she was a child and she continues to use her ancestors' recipes to prepare corn organically. She is only one of two people selling corn this way in all of Oaxaca. She sells 150 kilos of corn. corn a day, so behind me she is very important to the community because she cooks the corn, she makes the corn for the tamales for the drinks that we just had.
trying oaxacan food with a local oaxaca city mexico food tour
A very special woman there bought us whole cooked blue corn to take to our next stop, just a few. A few steps from the market is the closest corn mill. Here you will find

local

s bringing their cooked corn to be ground into masa or flour. We are currently in the middle of the local mill behind me, he is grinding the corn we just bought. corn and turn it into that, so you'll find a mill on every corner of every little town and they'll ask you if you want your corn ground for tortillas or tamales or anything else you can make, we have ours ground for some. tortillas after the meal we headed to the house of a retired chef to make a special gift with blue corn and holy leaf.
trying oaxacan food with a local oaxaca city mexico food tour
Hoja santa is a staple ingredient in Oaxaca and has a strong anise flavor but adds freshness to any dish, this is what they refer to as a whole leaf bun, so she is taking the blue corn we bought and then grinding it into the mill and it's turning it into a tortilla on the camel, which is the hot dish here, oh my goodness, fresh tortillas, there's nothing better. that that was already done and then I press it down, make it flat, okay, take it off, nice touch, I'll pick it up again, put it in my hand, okay, I'll make sure the shell is perfect eggs the camal is a simple dish with a blue tortilla, leaf santa and egg, the simplicity and freshness provides one of the most delicious flavors, oh my goodness, it just provides a taste as fresh as Anna's taste, but with the blue corn and the dropped egg , Oh my God.
They are so fresh. Next we head to one of the nearby parks in search of a favorite local food cart, so behind me she is making mamela, it's a tortilla with some pork fat and then there are a bunch of different ingredients that you can put on it inside, so I'm going to get the tango, which is more like a chipotle chicken casserole in there and Lisa is going to get one with some pumpkin, they look amazing and Lisa also has some string cheese, so a She loves the delicacies that make absolutely everything in this kamau, she is making this and has her coffee roasted.
Come on, it's the perfect equipment for cooking. Almost every family has one. Is incredible. We need to fold it on command to make it crispy. I love it. You know, food stamps. Sometimes they just have the best on a hot day like this. All the stalls have hibiscus and I tell you that you should sweat a little super refreshing. I need more food. Now we head to another local market in the city center. what this has to offer I'm not full yet I'm not full yet but I need a little more it's been delicious I can't wait so when you're in these markets it's very common to have a juice shop I bought a juice I have the Citrus fruits, which are orange and mango, they look pretty good and super refreshing, so I bought grapefruit, celery and some raspberries, a little healthier than our previous meals, so here they have these little avocados where you are supposed to be able to eat the skin and it tastes. like an avocado leaf used in tamales, okay, I'm going to take a big bite, you like it, I don't like it, it has an anise aftertaste, it does, it has a very honest flavor, I don't care.
I'm going to get that seed out. I'm going to make this as a snack, so if you come to Oaxaca you'll wonder why all these cacao cafes are open on the corners and you might want to go in there and browse. a chocolate bar, but no, it will be mainly all the drinks, cocoa is a big thing here in Oaxaca, in a couple of other states that are in the south, it is a drink that warriors used to fill them up and have energy, so which now it's just it's a tradition and it's part of the culture to drink these chocolate drinks and you won't find chocolate bars, but chocolate drinks are delicious and that's what we're going to do now is have a chocolate tasting, so come on.
We're making the chocolate drink and we're using this wooden whisk that's used to aerate the drink and make all the bubbles on top. I can feel the chocolate on the bottom of the tips, so this is what we had this morning, but it's a little more. craft like this, you tried how to make three different types of insects by eating insects in Mexico, especially Oaxaca, it is a common snack. The consumption of insects in Mexico dates back to the mid-16th century. They used to be a vital source of protein before the Spanish introduced domesticated animals. the local garlic and they're really good, so first I'm going to pick a big one, okay, look, let me get up and close, oh yeah, yeah, it goes in a little crunchy pretty good, although with the seasoning, honestly, you know I could .
It will be just a snack I have a bunch of crickets in my pocket here and there I'm going to go get the small one a couple of small ones then I'll pinch some protein it's very common to see them in these on the streets you can have them everywhere they really have a snack Delicious I mean they are covered in seasoning so you don't even taste it except when it's crispy drop it okay this wouldn't be the first time I've eaten a bug okay it's actually pretty good once you You get over it, it looks like a bug and the legs are like chili and just a ton of flavor, super crunchy.
I need another one, if you come to Oaxaca, you will definitely come in smoke. alley is essentially a smokehouse alley you have meats and barbecue and you can see the smoke everywhere it almost hurts your eyes that section is wild oh man I'm going to have some smoked hair tonight I'll have to go back there and pick up some stuff because it smells delicious and it looks delicious, okay this is our last stop of the

tour

, but not the last stop of the day and now we can finally try some of the best mullet in town that I'm ready for. this i have been waiting for this so this is guadalupe's kitchen she has been doing this for 70 years this is the food we are about to eat it looks amazing we are and this is a specialty dish for enchiladas with three different types of cool so we have today oh my gosh, this looks incredibly good.
I have been told that mole negro is the king of all moles and is only served on special occasions. Guadalupe served us the black mole, so it must be an important occasion. Wow, we've had. some moles but not as soft as this that's why you come to

oaxaca

that's why you come knocking on my door leo she's been doing it for 100 years it's been in her family for 100 years so she hasn't been doing it for 100 years but it's been in his family for 100 years and he learned from his parents from his grandparents oh my goodness delicious after learning everything about Oaxacan cuisine we're going to top off the big meal with our friends so we just ordered a bunch of things , but it's okay because we wanted to see how this nice restaurant compares to everything we got on the street and in some of the markets, so I bought a mangrove fish fillet, but it comes with holy leaf that we had on top. the previous tour and I love the freshness, the anise and the mint of the sacred leaves.
I'm just looking for something super fresh so I got the classic plate so this is a bunch of different things that are native to here for waka. which you would only get here at waka it has a chili rieno it has a little bit of mole it has some um it's like a roast beef I'm going to dive in I'm hungry inside oh my gosh look at that it's just filled with pork Wow that's so good , so simple sitting there as a spectator. I hope this makes you want to travel and try some of this food because it really is so good, it makes this a trip.
Food goes on a journey. Food for us is our love. traveling is amazing but the people you know who make this food put their whole heart and soul into it and you can taste it sweetened but lighter tell me it's good this is my perfect dessert tell me it's good that's so good let me in There, in In our next video, we began our 1000 mile journey from Oaxaca to the Yucatan Peninsula until Ferris received some of the worst news we could imagine. Next week's video was one of the hardest videos we've ever had to make, but I think it's an important step. story to share I think I'm ready to tell the story

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