La Cocina Oaxaqueña: The Seven Moles and Beyond

One of 15 entries · MEXICAN CULINARY TRADITION — DEEP EXTRACTION

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

I General II Preparation III Wet Heat IV Sauce Making V Grains And Dough VI Heat Application VII Chile Technique Salsas VIII Pastry Technique IX Seasonal X Flavour Building

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