Podcast Episode 83: Where to eat in Oaxaca, Mexico

An interview with Dolores Wiarco Dweck



Dolores "Lola" Wiarco Dweck

Dolores “Lola” Wiarco Dweck

In this episode of the Find Dining podcast, Dolores Wiarco Dweck of Lola’s Cocina talks to us about food tourism in Mexico. We discuss her research on cooking schools in Oaxaca, the importance of mole, and the real meaning of Cinco de Mayo.

Oaxaca, Mexico

  • Oaxacan chocolate is typically served as a frothy drink. Chile de agua, huitlacoche, and epazote are common ingredients in Oaxacan-style cooking.
  • Discover local cheeses at Etla Market, enjoy barbacoa at the Zaachila Market, or try empanadas or traditional breads at the Tlacolula Sunday Market
  • The cheapest way to get around is in a colectivo taxi, which is commonly shared with several people.
  • English is commonly spoken in the tourist areas, but it is advisable to know some Spanish when exploring beyond the major cities.
  • Many small restaurants in Mexico offer an inexpensive ‘menu de dia’.
  • When eating at a restaurant in Mexico, you are welcome to stay as long as you wish. You will need to request the check when you are ready to leave.
  • Artisan producers in Mexico are welcoming to tourists and are open to sharing the experience of making traditional foods.
  • Food trucks are not very prevalent in Oaxaca, but one stand-out is La Hormiga
  • Cinco de Mayo is primarily celebrated in the Puebla region to commemorate a victory over the French. Mexican Independence Day is Sept 16th.





Food for Thought

  • Q: Which Mexican herb is known for reducing the gassiness commonly associated with eating beans?
  • A: Epazote

Out of the Frying Pan Picks:


Oaxacan Hot Chocolate

  • Restaurant with great View: Casa Crespo
  • Best Place to get Cocktails: Do a Mezcal tasting at Los Hermantes on Crespo Street
  • Favorite Marketplace to eat: Mercado de la Merced for breakfast or Tlacolula Sunday Market for anytime
  • Traditional Oaxacan Breakfast: salsa en huevos with black beans and corn tortillas
  • Big Food Festivals: El Saber Del Sabor
  • Chefs to Watch: Chef Pilar Cabrera at La Olla; Reyna Mendoza is home cook who has trained renowned American chefs like Rick Bayless
  • Recommended travel guides: Trip Advisor, word-of-mouth, food magazines
  • Prediction for food tourism in Mexico: continued growth particularly in traditional regions like Oaxaca and Puebla. Another up and coming region is Baja California (Ensenada).