Cocina Oaxaqueña comes from El Espinal, Oaxaca, Mexico. José Toledo is an El Espinal native who learned the love of Oaxacan cuisine from his grandmother and mother, and the region’s Zapotec culture plays an important role both in his daily life and his cooking. Oaxacan recipes are passed on from generation to generation and help keep the culture alive. The well-loved Oaxacan mole (pronounced MOH-lay) is a popular dish served at weddings and other special occasions. Mole sauce requires many hours of labor and attention to prepare, as it contains over 20 ingredients, including chile ancho, chile guajillo, and chile mulato. El Tamal Oaxaqueño is a tamal made from corn masa, wrapped in a banana tree leaf, and filled with meat. They are typically served in a Thanksgiving or Christmas dinner.
The mole recipie has been passed down from generation to generation in José’s family. It is his goal to pass on this delicious tradition to his children and their children.
Read more about José Toledo and his Oaxacan cuisine in BorderLore, September 2018.
*Tamal oaxaqueño; Topped with mole sauce and queso fresco $12
*Quesadilla de flor de calabaza; corn tortilla filled with queso oaxaca, zucchini, spinach, caramelized onions and pumpkin blossoms $10
(Can be made vegan and gluten free)
*Enchilada de queso con mole
Corn tortillas filled with queso oaxaca and topped with mole sauce, queso fresco and onions $8
Side of chapulines $5
Cucumber lime $5