For somewhere that doesn’t grow a lot of cacao itself, Oaxaca punches above its weight in the chocolate department.

It’s mostly consumed in a drink but there are plenty of blocks around too.

Check out this Oaxaqueño Chocolate recipe and tutorial if you’re interested in making your own. There’s nothing like peeling your own cacao to make you really appreciate the work that goes into your sweet treat.


  • 500 gr. cacao
  • 400 gr. sugar
  • 1/4 slice of cinnamon
  • 15 almonds


  1. Roast the cacao for 25 minutes over a hot flame.
  2. Let it cool and peel all the cacao.
  3. Blend the cacao with the almonds and cinnamon.
  4. Blend again adding the sugar.
  5. Pour into your moulds and let cool.
  6. Mix 2 pieces in 1 lt. of hot milk or hot water.
  7. Enjoy a hot chocolate.

Get a taste of Mexico at home with this delicious salsa ranchera recipe. We recommended serving with totopos (corn chips) and a cerveza (beer)


  • 1lb/450 gms tomatoes, broiled
  • 4 chiles guajilloes (no veins or seeds) or any fresh, hot green chiles, charred
  • 2 garlic cloves, roughly chopped
  • 2 tablespoons of vegetable oil
  • 3 tablespoons finely chopped white onions
  • Salt to taste


Blend the tomatoes, chiles and garlic together until fairly smooth.

Heat the oil and fry the onions gently without browning until it is translucent.

Add the blended ingredients and the salt to cook over fairly brisk heat for about 5 minutes. Stirring and the scraping the bottom of the pan until the sauce has reduced a little and the blend until smooth.

Pin It