EAT YOUR WORLD

guides you to the best local dishes & drinks in
125+ cities.
See map now

Oaxaca Kindle Guide

Now on Amazon.com!

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

Click here to buy

Join the Project

EYW wants your food photos!

Ethiopian Chicken Stew (Doro Wett)

Ethiopia
amantour

Upload a photo now

Food Memories

EYW wants your food stories!

Eat in a Wine Barrel in Chiusa, South Tyrol

Via Tinne 7, Chiusa
labruttafigura

Chiusa is an alpine village with pastel-coloured houses and birrerie. It has a special eatery with typical hearty fare of the Sud Tirol region where, if you’re lucky enough, you can eat in a booth... Read more

Write a Food Memory now

  • What to eat
  • How to burn it off
  • Where to Stay
<<prev  next>>

<< back to foods in Oaxaca

Tostada de salchicha

Tostadas de salchicha from La Olla in Oaxaca, Mexico.

What: Crunchy tostadas are quite common around Mexico—it’s the toppings that tend to indicate region. Identifiable by its pile of bright-pink, minced salchicha Oaxaqueña (beef sausage), this dish is often spotted in markets and restaurant menus around town. It’s a little messy, but textures and flavors—usually augmented by a layer of guacamole, shredded lettuce, tomato slices, and salsa—are wonderful. 

Where: We had a terrific rendition of these at La Olla (Reforma 402, map), a bright, modern restaurant where celebrated Oaxacan chef Pilar Cabrera prepares high-quality regional food. A generous four tostadas come with all the requisite accoutrements, plus a spicy salsa made from three chiles.

Good to know: Read our Q&A with chef Pilar on the blog.

When: Mon-Sat, 8am-10pm

Order: Besides the crunchy tostadas (65p), check out other Oaxacan classics here like creamy sopa de frijol santanero and mole negro de fandango; also consider one of the beautiful salads and the cheesecake, made with regional requesón cheese, for dessert. Or you might be interested in its botana de olla sampler (140p), which offers a few Oaxacan specialties like cecina, tasajo, quesillo, chapulines, and memelitas on one plate.

Alternatively: This dish is a bit cheaper in markets like the 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), but quality will depend on how long the dish has been sitting out, so look for vendors with a lot of turnover. We also spotted it at the El Morelito taco joint (Independencia 802, map).


Related Posts Plugin for WordPress, Blogger...
 

TRAVEL DEEPER THROUGH LOCAL FOOD

Sign up for monthly updates on new destinations + food stories.

Your personal info is private. We will not spam you.



Forgot password