It might be only an hour’s flight from Mexico City but the stunning old city of Oaxaca is a world away. Oaxaca is the gastronomic capital of Mexico and we visit while the town is in riotous festival mood .
Little has changed foodwise for thousands of years. Chiles and squashes were grown as far back as 6500BC, corn as far back at 3500BC – these all remain key elements in the modern Mexican diet.
Corn and Tortillas
The origins and history of chocolate
Moles, ancient Mexican sauces with international chef Susana Trilling
Abastos Market, Mexico’s best market
Oaxacan Cheese, -string cheese – it’s looks a bit like a big ball of string – you peel off the string and eat it.
Mezcal. A spirit that is distilled from the Agave plant.
Chiles. There are over 300 varieties grown in Mexico and 60 are native to Oaxaca.