Empanadas

Unlike the empanadas of the rest of Latin America made from bread, our empanadas are giant quesadillas cooked directly on a hot comal, using freshly made masa and things like quesillo, squash blossoms, and sometimes mole amarillo. Oaxaca prides itself in being one of the few states in Mexico that still uses 100-percent nixtamal anywhere masa is needed without cutting it with Maseca (corn tortilla flour). Our empanadas showcase our masa and offer a filling for every mood of the week. Whether you’re craving the earthy, muddy flavors of huitlacoche or want to go clean with a handful of squash blossoms, empanadas are always a safe and solid choice when traveling in Oaxaca. At home, with a few salsas, they are an easy and satisfying quick lunch or dinner. The only exception is empanadas de San Antonino, which is a cheeseless empanada filled with an oozy, rich yellow mole with chicken redolent of cilantro. Empanadas de San Antonino are truly one of a kind. You can find women selling these out of a basket in the mercados across Oaxaca. They are best eaten with a touch of lime and chiles toreados.