Cacahuates Botaneros

Oaxacan-Style Snacking Peanuts


Preparation info

  • Difficulty


  • Makes about

    3½ cups

Appears in

Oaxaca: Home Cooking from the Heart of Mexico


By Bricia Lopez and Javier Cabral

Published 2019

  • About

When drinking around Oaxaca’s old cantinas and bars, there will always be a bowl of these ultra-savory peanuts around to snack on and make you crave even more micheladas. They’re garlicky, spicy, and just salty enough to turn into the perfect drinking snack when you squeeze a little lime juice over them. They’re great to have on hand in case any unexpected guests come over, too, though chances are you’ll probably finish them before they even arrive. For extra heat, add a bit of Valentina hot sauce on top, the preferred hot sauce for Mexican drinking snacks.


  • 16 cloves garlic (50 g), peeled
  • 1 pound (455 g) raw peanuts
  • 5 chiles de arból (5 g), stems removed
  • 2 tablespoons vegetable oil
  • teaspoons sea salt
  • Mexican limes, halved, for serving


In a large pot over medium heat, combine all of the ingredients and stir well. Cook, stirring frequently, until the peanuts and garlic are deeply but evenly toasted. This will take about 20 minutes. You’ll know the peanuts are done when they turn deeply golden brown.

Wait until everything cools and serve with halved Mexican limes to squeeze over the top.