Introduction

At the southeastern reaches of Mexico, nestled alongside the Pacific Coast one state away from Central America, lies a land of rugged mountains, narrow canyons, arid flatlands, lush valleys, and a blue sky that goes on as far as the eye can see. It is a land of ancient villages and the home of Zapotecos, Mixtecos, Mazatecos, Mixes, and many other proud indigenous communities. Many know it as the land of the seven moles, and most recently, as the birthplace of mezcal. But believe me when I tell you: Oaxaca is so much more than that. The corn, the chiles, the herbs and spices, and the chocolate that form the foundation of the food here establish this beautiful state as the culinary heart and soul of the Mexican nation. And for those of you who are wondering, its name is pronounced “wah-ha-ka.” It is derived from the word guaje, a pre-Hispanic vegetable that grew abundantly in the region.