5 Dishes I’ll Never Forget from My Trip to Oaxaca, Mexico

Delilah, NY

Traveler Details: Age Range: Early 30s | Food Preferences: Adventurous eater, street food lover, deeply curious about indigenous cuisine | Afro-Latina | First time in Oaxaca | Mid-budget foodie traveler | Wears braids | Soulful, expressive, deeply connected to heritage through cuisine

Before I ever stepped foot in Oaxaca, I already knew I’d fall in love with the food. What I didn’t expect was how deeply it would move me—how it would awaken a part of me I didn’t know I’d tucked away. As a Black Puerto Rican raised on sazón, fried plantains, and big family meals, food has always been about more than taste. It’s a connection. A memory. A moment. In Oaxaca, I felt that same soul—spoken in a different language, but understood just the same. These are the 5 unforgettable dishes that fed my body and my spirit.

1. Mole Negro That Tasted Like a Story

The first time I tasted mole negro, I was sitting in a small, family-run restaurant. The owner’s mother had made it fresh that morning—40+ ingredients, roasted, ground, stirred for hours. It was smoky. Bitter. Deep. A little sweet. Full of quiet strength. It reminded me of my grandmother’s cooking—where flavor is a legacy and love is layered into every spoonful.

Tip: Start your mole journey at Los Pacos. Get the sampler, then settle into your favorite.

2. Tlayudas That Broke All the Rules

Crispy, chaotic, and absolutely delicious, a tlayuda is the kind of meal that gets all over your hands and your heart. I ordered one from a street cart near the Zócalo. It was stacked with beans, quesillo cheese, grilled beef, avocado, and salsa. I sat on a curb, legs crossed like a kid, devouring every bite. No silverware. No shame. Just flavor. It reminded me that joy can be messy—and that’s okay.

3. Chocolate de Agua That Felt Like a Morning Blessing

Served in a clay mug, whipped with a wooden molinillo, and sipped slowly before the day begins—Oaxacan hot chocolate is an experience. It was earthy, bitter-sweet, and rich with cinnamon. Made with water, not milk. No marshmallows. No fluff. Just depth. I drank it every morning like a ritual. It grounded me. Centered me. Reminded me to slow down and taste the day.

4. Tamales Oaxaqueños That Made Me Miss My Abuela

Wrapped in banana leaves and steamed to perfection, these tamales were soft, flavorful, and filled with mole and shredded chicken.I had them at a small market stand just after sunrise, the scent of masa and woodsmoke hanging in the air. I took one bite and my eyes welled up. It felt like home—even though I was thousands of miles away. Food has a way of doing that.

Travel Tip: Try tamales early in the morning at Mercado de la Merced.

5. Chapulines That Pushed Me Past My Comfort Zone

Let’s be real—I was nervous. Crunchy, seasoned grasshoppers? I almost backed out. But I reminded myself that part of honoring a culture is respecting its traditions. So I tried them. They were salty, citrusy, and… honestly? Not bad. The real win wasn’t the taste. It was the courage. The choice to stay open. And that’s what travel (and food) is really about.

Final Reflections

Oaxaca didn’t just fill me—it changed me. As a Black Latina woman, I carry history in every meal. In Oaxaca, I felt that reflected back to me in a thousand ways—through spice, texture, tradition, and soul. Come hungry, come curious, and come with your heart wide open. Because Oaxaca doesn’t just feed you. It welcomes you in.