Mexican · IV The Method
La Cocina Oaxaqueña: The Seven Moles and Beyond
I
Origin
Oaxaca — the southern Mexican state with the highest concentration of indigenous cultures and culinary traditions — is considered the epicentre of Mexican culinary complexity. Beyond its seven moles, Oaxacan cooking is defined by specific ingredients (Oaxacan cheese, memelitas, tlayudas, tasajo, chapulines) and techniques that exist nowhere else. Diana Kennedy spent years documenting Oaxacan cooking before the diaspora of these techniques began; her documentation is the primary English-language source.
II
Description
The defining techniques and ingredients of Oaxacan cooking.
III
The Thread
—Oaxacan quesillo and Italian mozzarella (same pulled-curd technique), chapulines and Thai fried insects (same insect protein tradition), tlayuda and Turkish pide (same large flatbread topped preparati
IV
Flavour Context
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Pillars V — VII
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