If there’s a poster child for Oaxacan cuisine, it’s mole—especially the thick, dark-brown mole negro that appears on menus in Mexican restaurants around the world.
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For me to cover all the bases about Oaxacan food would keep us busy for a long time. So instead, I’ll divvy it up into smaller, bite-sized snacks for easier consumption.
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So what’s all the fuss about? Does the stuff taste good, or doesn’t it? As with most questions of beauty and taste, the answer is in the eye (or in this case, the palate) of the beholder.
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In Oaxaca, as in much of Mexico, there is wide a range of options for food-shoppers—from the hole-in-the-wall tienda to the colossal megastore.
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