Oaxacan cuisine

Dahlia ( , ) is a genus of bushy, tuberous, herbaceous perennial plants native to Mexico and Central America. Dahlias are members of the Asteraceae (synonym name: Compositae) family of dicotyledonous plants, its relatives include the sunflower, daisy, chrysanthemum, and zinnia. There are 49 species of dahlia, with flowers in almost every hue (except blue), with hybrids commonly grown as garden plants.

species of South American plant

fatty seed of Theobroma cacao which is the basis of chocolate

Mezcal (, ), sometimes spelled mescal, is a distilled alcoholic beverage made from any type of agave.

Mexican sauces containing a fruit, chili pepper, nuts, and such spices as black pepper, cinnamon, cumin, and chocolate

Mexican cheese

thumb|right|200px|Chapulines and chili flavored peanuts at an artisanal food market in Colonia Roma, Mexico City Chapulines, plural for chapulín (), are grasshoppers of the genus Sphenarium that are commonly eaten in certain areas of Mexico. The term is specific to Mexico and Central America, and derives from the Nahuatl word chapolin (singular) or chapolimeh (plural).

species of insect

thumb|right|upright|Tlayuda con falda, a tlayuda folded in half and topped with grilled skirt steak

thumb|right|upright|Totopo chips on refried beans

right|thumbnail|275px|Vendor mixing the beverage before serving it Tejate is a non-alcoholic maize and cacao beverage traditionally made in Oaxaca, Mexico, originating from pre-Hispanic times. It remains very popular among the indigenous Mixtec and Zapotec peoples, especially in rural areas. It is also very popular in Oaxaca and the surrounding regions. Principal ingredients include toasted maize, fermented cacao beans, toasted mamey pits (pixtle) and flor de cacao (also known as rosita de cacao). These are finely ground into a paste. The paste is mixed with water, usually by hand, and when it

Quesillo (, meaning "little cheese") refers to different Latin American, Spanish, and Filipino foods or dishes depending on the country:

Memelas, also known as memelitas, are fried or toasted cakes made of masa topped with different fresh ingredients eaten as antojitos or snacks in the states of Guerrero, Oaxaca, Tlaxcala, and Puebla, Mexico, which have their origins in prehispanic food. They are similar to fresh corn tortillas, but are slightly thicker and usually shaped in an oblong oval. Memela is the local name for the almost identical sope and huarache served in other parts of Mexico, but with different toppings.

regional cuisine of Oaxaca, Mexico