An Introduction to Oaxacan Foods

In the Sept. 2008 issue of Prepared Foods, Allison Rittman, CRC—a member of the Research Chefs Association—provides an introduction to the foods of Oaxaca, Mexico, including fruits and vegetables indigenous to the area; the culture’s cheeses, chocolate and beverages; and even edible flowers. A highlight of the article is a brief overview of the various styles of mole from the state.