These Oaxacan specialties are like open-face tacos but made with thicker corn dough. They're crispy on the outside and soft on the inside, often topped with Oaxacan cheese, refried beans, eggs with chorizo, chicharrón, salsa, guacamole, and more.
A traditional Mexican breakfast or brunch dish made with fried corn tortillas, salsa verde, onions, eggs, crema, and crumbled cotija cheese. It's hearty and flavorful, often served with a side of rich, smoky refried beans.
These large empanadas are a native Oaxacan specialty, filled with mole amarillo (yellow mole sauce), shredded chicken, and hoja santa (a local herb). They're folded in half and toasted until crispy, with a tender and juicy filling.
Originally from Puebla, chile relleno has become popular at street food stands in Oaxaca. Roasted poblano peppers are stuffed with minced pork or chicken and Oaxacan cheese, coated in egg, and deep-fried until crispy.
A traditional Mexican dish made with masa (corn dough) and various fillings, wrapped in corn husks or banana leaves and steamed. In Oaxaca, tamales are often filled with mole negro, a dark and rich sauce made with chilhuacle negro chiles
A sandwich-like street food made with a toasted crusty white roll, filled with refried black beans, salsa, quesillo (Oaxacan cheese), pickled vegetables, chile relleno, ham, fried chicken, or beef. Tortas La Hormiga at Conzatti Park is known for its delicious and fresh tortas.
Fried sweet plantains, popularly sold from carts across Oaxaca. Plantains are sliced and fried until crispy and caramelized, then served with condensed milk, cinnamon, caramel sauce, honey, or whipped cream.
These Mexican popsicles are made with fresh ingredients like fruits, herbs, nuts, and spices. They come in a variety of flavors and are a refreshing treat on hot days. However, unlike most American popsicles made with dyes and sugar syrups, paletas are made with a wider range of fresh ingredients.