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Turkish cuisine is one of the cultural heritage of Turks who have played an imporrant role in the beginning and decelopment of the history of world civilization. Turkish cuisinw which has affect many cultures... Read more

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How the Tibetan Momo Became a Cultural Icon in Queens

November 23, 2015

“Local food” is the name of the game here at Eat Your World. But what is local food? Sure, we define it every which way on our

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An alambre from a market in Oaxaca, Mexico.

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.

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Oaxaca Kindle Guide

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New Orleans Food & Travel Guide by Eat Your World

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

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