A Famous Oaxaca Chef Took Us to the Food Tourists Never See

Oaxaca chef Alejandro Ruiz, the legendary chef behind Casa Oaxaca, took us beyond the tourist food scene and into the roots of real Oaxacan cooking. From his incredible hometown farm to 15-hour underground barbacoa, agave worms, chapulines, chicatanas, and one of the most unforgettable bites of our lives. In this episode, we're named godparents of a 15-hour underground barbacoa. Chef Alejandro Ruiz — the man who catered our wedding and is credited with bringing Oaxacan cuisine to the world — takes us on a culinary adventure we'll never forget where we try some of Mexico's most unique and exotic food. We start at his restaurant, Casa Oaxaca, recognized as one of Latin America's 50 Best Restaurants. Then he surprises us by taking us to his hometown, Portozuelo, where he treats us to a feast cooked over open fire, in the ancient tradition. Next, we move on to an authentic barbacoa where John samples the head, the stomach, and even the blood. And back at Casa Oaxaca, a blue corn tostada with chapulines, chicatanas (flying ants), and agave worms turns out to be one of the best things we've ever eaten. In this episode: The moment we're named godparents of the barbacoa — a traditional honor that means tasting it straight from the earth, before oxidation has a chance to change the flavor Chef Alejandro explains nixtamalization: the pre-Hispanic process that made corn digestible for human beings, still happening here exactly as it did 1,000 years ago The sustainable farm where Casa Oaxaca's food actually comes from, and why every peso stays in the community "The best things in life, you share with the people you love. If you don't share it, what's the point?" — Chef Alejandro Ruiz Timestamps: 0:00 "This Isn't a Funeral, Technically" 0:08 Oaxaca's Wildest Ingredients 0:21 The Chef Who Catered Our Wedding 1:01 Why Every Cook Has to Come to Oaxaca 2:02 Moco de Granada (Yes, It Means Boogers) 2:41 Chef Alejandro's Surprise: His Home Pueblo 2:57 The Farm With the Soul of His Mother 4:57 Nixtamalization: Mexico's Greatest Gift to the World 6:00 Agave Worms: When Pest Control Is Dinner 8:23 Next Stop: Barbacoa Like You've Never Seen It 8:31 15 Hours Underground: Hidalgo-Style Barbacoa 10:19 The Head, the Tongue, the Brains 10:54 John Tries Stomach and Blood for the First Time 11:48 Why You Have to Taste It Right Away 12:32 Chapulines, Chicatanas & Agave Worms on a Tostada 13:47 A Day We'll Never Forget 🍽️ Casa Oaxaca, Oaxaca Centro: https://casaoaxacaelrestaurante.com/h... 👉 Subscribe for more. One-click subscribe:    / @livelikethelocals   📍 More from our Mexico Series: [ • Mexico 🇲🇽 ]    • Mexico 🇲🇽   ▶️ Previously, Episode 3: A Top Chef Mexico Winner Taught Us Real Mole:    • A Top Chef Mexico Winner Taught Us Real Mole   Follow us on Instagram: @carliemantillajordan | @johneliotjordan About Live Like the Locals: We're Carlie and John, TV writers, directors, and parents of a very well-traveled baby. In every episode we plant ourselves in a city and experience life the way the locals do. The neighborhoods, the food, the culture. No tourist traps. No generic itineraries. Just the real thing. There's so many places to see in the world. And we can't wait to show you. #Oaxaca #OaxacaMexico #Mexico #MexicanFood #Barbacoa #Chapulines #Chicatanas #CasaOaxaca #ChefAlejandroRuiz #OaxacanCuisine #OaxacaTravel #MexicoTravel #TravelVlog #LiveLikeTheLocals