Some of Oaxaca’s Best Food Is Just Outside the City
Eat this dish: Machucado, if you can find it
The Saturday open-air market at Tlahuitoltepec is one of the epicenters of Oaxaca’s Indigenous-centered way of life, where you can find the freshest wild herbs like watercress and a ceremonial beverage called tepache con rojo. It is pulque fermented in a clay pot with panela , toasted crushed corn, and cacao, and dyed terra-cotta red with crushed annatto seeds.
The town is also known for tamales made in a pre-Hispanic way, without adding any lard or fat to the masa: There are dense potato-filled tamales and salted tamales made from sweet corn rolled in fresh corn husks. Market vendors also sell a particular type of tostada smeared with a seasoned paste made from dried peas.
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