Oaxacan mole verde served with a filet of white fish and fresh squash blossoms (flores de calabaza), on a ceramic plate by local artisans, at Alfonsina restaurant in Oaxaca, México

The Food: A note regarding gastronomy

Mexican cuisine, recognized by UNESCO as a cultural treasure of the world, is a treasure passed down through generations. Centered on corn, beans, and chili, it involves unique farming methods, cooking processes, endemic ingredients, and handcraft. From market tours, to hands-on cooking and chef demonstrations, experiencing culture through food is an integral part of the ATAXITO experience.

While the diet of the region is fundamentally influenced by animal-based products, plentiful options exist for vegetarian eaters. A maíz (corn) based diet is also substantially gluten free, by its nature.

In our Oaxaca Makes Me Happy tour: We can happily accommodate vegetarians (please notify us of this requirement in our introductory call); however we unfortunately cannot accommodate guests with severe food allergies or who are vegan. Given the limitations of our many hosts and the nature of traditional kitchens: Changes and modifications to menus, food programs, and beverages are not possible at this time.

If you have a particular food allergy or intolerance, please contact us to discuss if this is the right trip for you, and if it's not, how we can you with a custom program better suited to your needs.

Tasajo (air-dried local Oaxacan beef) served with a fresh roasted tomato salsa and queso fresco on local criollo maíz memelas and tortillas at Doña Vale's stall at Mercado de Abastos in Oaxaca city, México. As seen on Netflix.

A Mixtec recipe of mole blanco prepared utilizing local white cacao, and served with foraged Oaxacan mushrooms, at Tierra del Sol in Oaxaca de Juarez, México

Oaxacan local specialty pan de muertos (Méxican bread of the dead) made during Dia de los Muertos and enjoyed by families throughout Oaxaca and all of México

Tamal, served in its corn husk, with a squash puree and local quelites (wild greeens), at Alfonsina restaurant, Oaxaca, México

A large pot of roasted Oaxacan tomatoes, prepared outdoors over flame in a smoke kitchen (cocinas de humo), to be added to salsas and moles; taken in San Martín Tilcajete, outside of Oaxaca de Juarez, México

Sopa de Camarones (Méxican shrimp consomme or soup) served with fresh blue corn tortillas (made from cónico azul maíz, a Oaxcan indigenous corn); served in the open air market La Cosecha Oaxaca, in Oaxaca centro

Meat served with mole negro prepared with Oaxacan chilhuacle chiles and spices, with fresh squash blossoms (flores de calabaza) in a red clay Oaxacan bowl

The women of street food stall Tacos de Carmen (a favorite puesto in centro Oaxaca) prepare lunch of quesadillas, tacos, salsas for a hungry crowd of locals and tourists; in downtown Oaxaca city, México