Oaxacan Food Glossary
Breakfast hours are generally 8-10 in the morning, lunch from 2-4 in the afternoon and dinners often don't begin until 8 in the evening.
Almendra con Tuna y Chilacayote: drink/agua of almond with prickly pear and squash
Almendrado, an almond sauce with tomatoes, olives, and herbs served over chicken
Botana Oaxaque–a: appetizer plate
Caguesa: chicken stew made with garlic, tomato and toasted corn (native to Teotitl‡n del Valle)
Camotes: crystalized sweet potato candy
Castillo: obscure mole
Cegueza: chicken soup with roasted corn
Chepil: local herb, used in tamales
Chicatones: insect dish
Chichilo: obscure mole
Chilacayote: drink made from squash and sweetened with honey, cinnamon and brown sugar.
Chilaquiles: dried tortilla chips, broiled with cheese (and sometimes chicken) in green or red salsa.
Coloradito: Chicken with red mole made from chile ancho, sesame seeds and almonds.
Embaradas: Tortillas fried with black mole and fresh cheese.
Empanada : a large tortilla grilled on the comal, often with chicken and yellow mole
Encaladas: a flour pastry topped with egg white and sugar (famous in Tamazulapan)
Enchiladas: Corn tortillas topped with red mole sauce
Enmoladas: Corn tortillas topped with black mole sauce
Escabeche: Vegetables marinated in vinegar
Esquites: combination of corn, poblano chili and the epazote herb.
Estofado: obscure mole
Garnachas: slow roasted tortillas filled with chopped meat
Hongos: wild mushrooms
Hormigas De Sabores: insect dish
Manchamanteles: obscure mole
Memelas: tortillas topped with lard, crumbled cheese and salsa
Mole Coloradito: deep red
Nicoatole: dessert using tejate
Oblea: a thin circular wafer,
Pan de Yema: the local bread
Piedrazo: a hard-bread softened with vinegar and spices
Piloncillo: unrefined brown sugar (not eaten crude)
Pinole: a dusty mixture of roasted corn or wheat and brown sugar. you can't whistle while eating it.
Quesillo: string cheese
Queso Empanizado: breaded fried cheese served in a green sauce.
Requeson: a local version of ricotta used in salads, dips and desserts.
Rompope: egg nog often flavored with rum
Setas: cultivated mushrooms
Sopa de Guias: soup with squash flowers and stems and herbs.
Tasajo: thin sliced grilled beef
Tejate: "the drink of the gods." complex drink includes cocoa flowers. also in sherbet, as cookies
Tlayuda/Clayuda: crunchy tortilla, e.g. covered with refried beans, lard, cabbage, meat, cheese and salsa.
Tostadas Ejutecas: a signature dish of the town of Ejutla