Probé Gastronomía de Oaxaca en 1 solo lugar

This video is a culinary tour of the Oaxaca Gastronomic Market, which is set up annually (usually during the Guelaguetza festivities). It features traditional dishes and some lesser-known specialties from various regions of the state. Here are the details of what was tasted and their places of origin: Dishes and Flavors of the Regions [00:38] - Jalapa de Díaz (Papaloapan Basin): Chileco Salsa: A highly recommended salsa for its authentic flavor. Ranch-Style Chicken Tesmole: A thick broth with masa, tomato, and chile. Tiger Head Tamales: Made with masa cooked with whole beans, named for their texture and appearance. [01:33] - Miahuatlán (Central Valleys): Black Mole, served in enchiladas with cream and Oaxacan cheese. [01:49] - San Pedro Tapanatepec (Isthmus): Garnachas, empanadas with chipotle sauce, and plantain fritters stuffed with cheese. [02:04] - Corralero, Pinotepa Nacional (Coast): Tichinda Tamale: An exotic tamale made with a small shellfish similar to an oyster or clam, which is sucked from its shell [10:39]. Seafood Cocktails: Classics of the coastal region. [03:00] - Mazatlán Villa de Flores (Cañada): Pozontle, a ceremonial drink made with cacao, piloncillo (unrefined cane sugar), and an herb called cocolmeca, served in a gourd to create a lot of foam. [05:07] - Putla Villa de Guerrero (Sierra Sur): Chicatana and Rib Salsa: Made with the famous chicatana ant and costeño chili peppers. It has a unique salty and spicy flavor. Chicatana Salt: A mixture of salt and the ant, ideal for accompanying fruit. [11:50] - San Andrés Huayapam: The traditional Tejate, the "drink of the gods," made with corn, cacao, and cacao flower (cacao rose). [13:20] - Tlahuitoltepec (Sierra Mixe): Amarillo tamales, wrapped in a way that differs from those in the Central Valleys. [13:34] - Pinotepa Nacional: Empanochadas, a traditional sweet bread made with panela (unrefined cane sugar). Other Elements of the Tianguis (Market) [12:45] - Desserts and Drinks: Also mentioned are Nicuatole (pre-Hispanic corn gelatin), chilacayota water, and various corn tamales. [1:00 PM] - Atmosphere: The venue boasts over 40 stalls, live Guelaguetza music, and regional dances while visitors dine at communal tables. It's an excellent summary for those looking to explore the culinary diversity of Oaxaca's eight regions in one place. Subscribe to my channel =) @Lenin_Pineda #oaxaca #oaxacamexico #oaxacatravel