The ULTIMATE Mexican Street Food Tour in Oaxaca! 🇲🇽
The ULTIMATE Mexican Street Food Tour in Oaxaca! 🇲🇽
Notable moments
- 01:14 Traditional Atole Tasting at Tierra del Sol
The group sits at wooden tables inside Tierra del Sol restaurant for their first stop on the Oaxaca food tour to sample traditional atole. The servers pour water and bring out four distinct clay cups of warm, thick corn-based atole flavored with ingredients like white cacao, apple, anise, and cinnamon.
Tierra del Sol, Oaxaca, Mexico - 04:57 Squash Blossom Empanada at Street Stall
A street vendor prepares empanadas on a large round flat griddle called a comal, layering fresh corn tortillas with squash blossoms, wild mushrooms, and shredded Oaxacan cheese before folding them over. The hosts enjoy their hot empanadas on the sidewalk alongside cups of sweet iced horchata and spiced café de olla.
Oaxaca, Mexico - 10:03 TÃa Chave Street Taco Stall
The tour group stops at the colorful TÃa Chave street stall where cooks prepare tacos de cazuela and memelas over a massive round comal griddle. A standout item features a fresh egg cracked onto a fragrant green hoja santa leaf on top of a thick blue corn tortilla, served with salsa and savory stewed meats.
TÃa Chave, Oaxaca, Mexico - 22:31 Tasting Tiny Black Mexicola Avocados
At a market produce stall, the tour guides show off tiny Mexicola avocados, which are fully mature small avocados with paper-thin black skins. Note and Flora slice into one and eat the entire slice toothpick-style including the skin, describing its surprisingly soft texture and subtle anise flavor.
Mercado Sánchez Pascuas, Oaxaca, Mexico - 23:13 Sampling Numbing Palo de Chile Bark
A market guide offers the group small pieces of Palo de chile, a traditional wild plant bark known for its medicinal and sensory properties. After chewing on the bitter wood fragment, Note describes an intense tingling, numbing sensation across his tongue and throat that feels like spicy chili pepper.
Mercado Sánchez Pascuas, Oaxaca, Mexico - 24:53 Drinking Fresh Tejate from Painted Bowls
A market vendor ladles cold, foamy tejate—a traditional pre-Hispanic drink made from toasted maize, fermented cacao beans, mamey pit, and cacao flower—into brightly hand-painted jÃcara wood bowls. The hosts drink the thick, grainy beverage and discuss how the natural fat from the cacao rises to form a soft, cream-like floating layer.
Mercado Sánchez Pascuas, Oaxaca, Mexico - 26:07 Sampling Oaxacan Mole Paste at Market
At a specialty market stall surrounded by large glass bowls filled with thick mole pastes, the guide offers the hosts tiny tastes of mole rojo and mole negro on wooden sticks. They learn about the labor-intensive process of combining toasted chiles, nuts, fruits, and chocolate into concentrated paste that locals dilute with broth for special celebrations.
Mercado Sánchez Pascuas, Oaxaca, Mexico - 27:07 Oaxacan Mixed Meat Grill Feast
Walking through the vibrant smokey meat hall known as Pasillo de los Humos, the group watches vendors sizzle thin strips of tasajo beef, cecina pork, and chorizo sausages over charcoal fires. They sit down to share a massive parrillada platter heaped with grilled meats, roasted spring onions, and toasted tortillas, accompanied by a mezcal toast led by their Zapotec guide.
Mercado 20 de Noviembre, Oaxaca, Mexico - 30:28 Oaxacan Sorbet at Nieves Nixy
The tour concludes at Nieves Nixy, a traditional Oaxacan sorbet shop offering exotic water-based and milk-based ice cream flavors. Flora and Note sit outside with colorful mini bowls containing magenta tuna (cactus pear) and bright yellow mango with chili sorbets as a refreshing finish to their six-hour culinary journey.
Nieves Nixy, Oaxaca, Mexico
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