Oaxaca’s seven moles and highland–coastal diversity

Southern cooking showcases Oaxaca and Chiapas: deep corn traditions, village cheeses, and time-intensive sauces. The “seven moles” of Oaxaca—negro, coloradito, rojo, amarillo, verde, chichilo, and manchamanteles—illustrate intricate roasting, grinding, and balancing of chiles, seeds, and spices. Nixtamal craft is central: handmade tortillas, tlayudas with asiento and quesillo, memelas griddled and topped with beans and salsas. Herbs like hoja santa and avocado leaf add aniseed, herbal notes. In Chiapas, coffee country meets tropical produce, while coastal zones bring seafood stews and tamales de chipilín. Cheeses (quesillo/“Oaxacan string cheese”), chapulines (toasted grasshoppers), and cacao drinks such as tejate reflect pre-Hispanic roots layered with colonial influences. Markets remain the heart—seasonal and regional to the core.