Oaxaca Food

Question 1

Memelas

Answer 1

Open-face tacos with a thicker dough than what you’d get in a standard tortilla.

huevo (egg), tasajo tah-SAH-ho (dried beef), costilla (ribs).

Question 2

Mole Negro

Answer 2

Black mole, gets much of its dark color from Oaxacan CHOCOLATEand chilhuacle chiles.

Question 3

Mole poblano — AKA mole rojo

Answer 3

This red-colored mole has ingredients including mulato, ancho, and pasilla chiles, raisins, almonds and peanuts.
Mole poblano has a bold flavor, and is generally more sweet and more spicythan other traditional Mexican moles because it calls for a lot of chiles, dried fruits and nuts.

May Have CHOCOLATE

Question 4

MOLE ALMENDRADO Or MOLE Estofado

Answer 4

Only almonds

Question 5

Mole Verde

Answer 5

A green mole that showcases all things green and local — including veggies, herbs and spices. Unlike other foods of Oaxaca, this is a lighter dish,and in fact, is the lightest of all mole.

Question 6

Mole Colorado and MOLE COLORADITO

Answer 6

Dark Red (Colorado) or Light Red (coloradito)

Pasilla chili, Ancho chili, Chili de arbol (tree chili), Nuts, Cinnamon, and CHOCOLATE

Question 7

Mole Manchamantel

Answer 7

Manchamantel means “tablecloth staining” because of the bright red chorizo sausage grease and ancho chile peppers.
Besides the heavier pork and spicy chilies, mole manchamantel also has fresh pineapple and plantain ( tropical purée)making a sweet, spicy sauce.

Sometimes refers to a meat stew made with this sauce.

Note: Manchar = To Stain

Question 8

Mole Chichilo

Answer 8

This is the thickest of the moles, thickened with masa harina (corn flour) or even crushed corn tortillas, making it more or a stew than a sauce.
It is unique in flavor because it is made with beef stock, anise, hojas de aguacate (avocado leaves), and chilhuacle, a black chili pepper.
No chocolate,it’s very dark because all ingredients are charred. Usually served with beef.

Question 9

Tlayudas

Answer 9

(pronounced tuh-lie-you-das) are the most beloved of all Oaxaca street food. They are traditionally a nighttime food.

Question 10

Enmoladas

Answer 10

enchiladas covered in a mole negro
Chocolate

Question 11

Nopal

Answer 11

Cactus

Question 12

Agave Worms

Taste crispy and salty

Answer 12

Gusanos

goo-SAN-ohs

Question 13

Ant Larvae (Mexican Caviar)

Answer 13

escamoles

eh-sca-MOE-lays

They have a nutty, buttery taste and a cottage cheese–like mouthfeel