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Introduction - The Gastronomic Miscegenation
Oaxaca’s incredible variety of regional dishes has earned high awards and recognition among domestic and international gourmets. In part this is due to the friendly alliance between climate and tradition: The climate makes it possible to have a year ‘round supply of the quality food products that serve as the basis of this delicious cuisine; and Oaxacan traditions help explain the diversity of forms utilized in their preparation.
If you know chilies, then the names of the seven Oaxacan moles, or chili pastes, give you an idea of their flavor: Black, red, light red, chichilo, green, yellow, and the descriptive nickname, mancha manteles, or "the tablecloth stainer".
Oaxaca is also known for its sweets and regional appetizers, which can still be found in its marketplaces. Similarly, its delicious beverages can be accompanied by a wide assortment of regional breads and pastries, or by themselves as frappees or the unique thickened rice or corn flour based drink known as atole.
No matter what your mode of transportation, coming to Oaxaca means entering a world of extraordinary possibilities for those with a demanding palate.