Oaxaca is legendary among Mexico’s regional cuisine. It is, of course, the land of the SEVEN MOLES! But it’s a whole lot more. And that’s where Topolo’s latest menu will take you.
First we head to to the beach for oysters and a little mezcal. Then we’re off to the infamous, smoke-filled “taco corridor” in downtown Oaxaca City for a little primal goodness.
In the Chinantec highlands, there’s a rustic “stone soup” cooked right in its serving vessel, a technique we’ve emulated at your table.
And all along the Pacific coast, folks are grilling red chile-glazed fish a la talla over wood fires.
Out in the wind-swept Isthmus of Tehuantepec cooks spend days creating ceremonial estofado de boda.
But wait! No mole on the Oaxacan tasting menu? Yes, a little chocolate-laced mole coloradito—perhaps a touch sweeter and chocolatier than usual—with your spiced layer cake and Oaxacan chocolate ice cream.
Expect anything — Oaxaca is always filled with surprises.