Tej and Injera Firfir
guides you to the best local dishes & drinks in
125+ cities. See map now
Now on Amazon.com!
Download our Oaxaca Food & Travel Guide to your Kindle, smartphone, or tablet and get the inside scoop on 40 delicious typical foods and drinks in Oaxaca, plus bonus recipes from a popular Oaxacan chef. $3.99
EYW wants your food photos!
EYW wants your food stories!
What: Alambre usually refers to a dish made of chopped-up meats and vegetables, including beef, al pastor pork (marinated and sliced off a vertical spit), onions, peppers, and cheese (which gets cooked with the lot, melting it), served with a stack of tortillas. Of course there are variations of this dish; this is how it’s served in Oaxaca and Mexico City but in northern parts of Mexico, the meat is often skewered—the word alambre means “wire,” after all. Or alambre might refer to a taco filling or topping for something else. However you get it, though, it’s going to be delicious—like a Mexican stir-fry meets a cheesesteak, with tortillas.
Where: It shows up on restaurant menus and in market fondas around the country. Ours is from Oaxaca’s Friday Candiani market (near corner of Jorge L Tamayo Castellanos and Calle Martires de Tacubaya, approx map; southeast of downtown, about seven minutes in a taxi). There, at a taqueria called Chatoz, the full-size alambre was so gigantic we had to request a half-order (16p), which was still hugely satisfying. Various salsas were available separately.
©2016 Eat Your World, LLC - All Rights Reserved