The Thousand flavors of Mole in Oaxaca - The “Thousand flavors of Mole Route” explores Mole, one of Mexico’s most representative dishes. Oaxaca has the greatest diversity in moles, when visiting be sure to try at least the seven most famous: Black Mole, Coloradito Mole, Yellow Mole, Green Mole, Chichilo, Almendrado and Manchamanteles. Oaxaca’s gastronomy is also known for the variety of insects that are edible. Be sure to try “chapulines”, roasted grasshoppers seasoned with garlic, lime and salt and eaten in tacos topped with a taviche pepper salsa. Also be sure to try the maguey worms or “chinicuiles”, left to dry on salt and eaten in tacos or mashed with salt to accompany mezcal. Beside the delicious mole, visitors are able to visit and try mezcal at Rancho Zapata in Oaxaca.
The Sweet Flavors of Old Tlaxcala and Puebla - Tlaxcala, is famous for its bread production and for hosting the bread festival, a tradition you can experience in the region of San Juan Totolac, a baker municipality where you’ll get to bake your own bread. Visit the modern “pulquerias” to taste and learn the different types of pulques that exist.
In this route, visitors will also visit Puebla, mentioned by the New York Times as one of the 45 places to visit in 2012. When in Puebla, one must try the ‘Mole Poblano”, a kind of mole prepared with dozens of spices, different kinds of chili peppers and dark chocolate. One of Mexico’s most recognized and exquisite dishes can also be found in Puebla: chilli peppers in Nogada. Chili peppers are stuffed with grounded beef dipped in a sause, then covered in a white sause called “Nogada” and finally topped with pomegranate to decorate the dish. In the “Barrio de los Sapos” (or frog toad neighborhood) the “Pasita” is a must-visit spot for its famous liquors. Puebla is one of the country’s main apple producers. Another must see attraction in Puebla is the “Cider Museum”, one of Mexico’s most important cider factories, prepared with locally grown apples.