Milky Oaxacan gelatinas—similar to Italian panna cotta—are a refreshing warm-weather dessert.
Tart and toothsome cactus paddles are the base for this refreshing Oaxacan salad.
Chicken simmered in an easy chipotle and onion mole sauce is one of Bricia Lopez’s classic Oaxacan comfort foods.
In 1994, Bricia Lopez’s family left Mexico for the US, but her connection to Oaxaca lived on through their Los Angeles restuarants.
Oaxacan Black Mole Sauce (Mole Negro) The secret to this mole’s pitch-black hue and complex flavor: the deeply toasted and … Continued
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