• Oaxaca is known worldwide as “the land of the seven moles,” which gives you a pretty good idea of the respect that particular dish commands in the region. Thick sauces made by roasting and grinding up to thirty ingredients in a multi-day process, moles are well worth writing home about—then again, so are the more humble eats served up at street stalls around the city.

Photography by Marcela Taboada

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