From Starter to Star: How Boulenc Became the Must-Visit Café in Oaxaca

Say bonjour to a taste of France at the hottest bakery and breakfast spot in Oaxaca City, Mexico.

The open-air dining area of Boulenc has a bohemian vibe and an eye-catching pendant.

For Wally and me, the best places are often the ones shared among friends. This is how we came to make a pilgrimage to Boulenc, after one of my coworkers stayed at the attached hotel for a couple of days and raved about the food and atmosphere. 

However, we didn’t realize how easy it is to pass by.  

“Let’s talk about the real reason you go to Boulenc: the food and drink, which is beautifully presented and delicious.

They definitely serve up one of the best breakfasts in town. ”

Somehow we found ourselves getting lost in Oaxaca de Juárez, Mexico more often than we typically have in other cities. Centro, the “downtown” of this laidback town, has a dense and irregular network of streets that more than occasionally change names. 

The unassuming façade of Boulenc is easy to pass by.

For this reason, we walked past the faded blue façade on Calle Porfirio Díaz a couple of times before realizing it was Boulenc. If the metal grille doors covered with flyers and a chalkboard that lead to the main dining patio happen to be closed, you’d never know you’ve reached one of the culinary hotspots of Oaxaca. 

However, we were determined — and by our third day in the enchanting city, we arrived early and soon found ourselves having breakfast there. Boulenc is attached to and part of the panadería, or bakery, that brought the artisanal bread movement to Oaxaca nearly a decade ago. 

Stop into the bakery next door for some delicious pastries and artisanal breads.

Juan Pablo: The Pope of Pastries

But let’s start at the beginning. The bakery’s mastermind and co-founder, Juan Pablo Hernández aka “Papa,” first took an interest in teaching himself how to bake bread, specifically sourdough, while working at a friend’s restaurant. 

No one knows for certain how Papa acquired his nickname. However, Boulenc’s co-owner Bernardo Dávila has a theory. They’ve been friends since their teens, and Juan Pablo has had the moniker since he was very young. Bernardo thinks that it could be because Juan Pablo attended a Catholic school, and at the time, the name of the sitting pope was John Paul II aka Juan Pablo. In Spanish, the word for Pope is Papa — not to be mistaken with Papá, which means Dad. 

Since his friend’s restaurant was only open for lunch and dinner, Juan Pablo asked if he could use the kitchen before it opened for the day to experiment and learn to make different types of non-traditional loaves, including the bread that started it all, sourdough. 

Great food, great service and a charming boho chic vibe to boot

Starting From Scratch: The Rise Of Boulenc

In January 2014, Juan Pablo invited his good friends Bernardo and Daniel López to Oaxaca de Juárez to convince them that it was the right time to open a bakery. He had been selling his artisan bread as a side hustle. He had created a logo and landed on Boulenc, which comes from the word for bread maker in the Picard dialect of France. 

“We came to Oaxaca right before the boom,” Bernardo recalls. “We knew that it had to be located in Centro, because that’s where all the restaurants and tourists are.” 

The trio found a suitable location that was formally an art gallery space. It was within their budget — and became the first incarnation of Boulenc. It didn’t have much, Bernardo says, but it did have three capable co-owners who were up for the challenge. 

Boulenc moved to a larger space and now has a boutique hotel attached (and some cool murals in the restaurant).

Their instincts had proven right. The bakery was quite popular and quickly found devotees. About two years later, one of their loyal customers asked if they might be interested in relocating to the colonial-era home across the street at Calle Porfirio Díaz 207.

“It’s a huge house,” Bernardo says. “When we went to check it out, there were just three people living there with three massive Neapolitan mastiff dogs. It was a little weird but it was also a good deal, so we said yes.” 

So, in 2016 Boulenc relocated and went from being a cafeteria counter limited to seven customers to a full-blown restaurant that can accommodate up to 25 people. 

Juan Pablo is known for his amazing pastries and breads.

A Passion for Baking and Local Ingredients 

Juan Pablo is known for his passion for baking and his use of fresh, regional ingredients. He sources his flour from a nearby mill in Nochixtlan, and fruits, nuts and other ingredients from small local producers. 

“I believe in using natural, healthy ingredients and making everything from scratch,” Juan Pablo told Plate magazine. “I’m very particular about the ingredients that I use, and I like to know where they come from.”

Boulenc has something for everyone, and serves breakfasts, salads, sandwiches, pizzas and a variety of beverages too long to list here. If you just want to grab something to go, there are European-style artisan breads, delectable pastries and coffee you can get at the bakery counter next door to the restaurant. 

The bar at Boulenc has a cool wire sculpture created by the owners’ friends at Máscaras de Alambre.  

A Fresh Start

Boulenc expanded the business by renovating and adding Boulenc Bed and Bread, a seven-room boutique hotel. 

Paulina García, another co-owner of Boulenc, moved from Saltillo, Mexico and began making jams and preserves in the kitchen above the restaurant patio before experimenting with fermented foods. Eventually she and Daniel opened Suculenta, a provisions store next door to the café. 

Both projects were completed and opened to the public in 2020. 

Despite their success, the founders of Boulenc are constantly trying out new recipes and techniques. 

“I’m always experimenting and trying new things,” Juan Pablo told the Oaxaca Times. “I’m constantly looking for ways to improve and refine our recipes, and to create new flavors that people will love.” 

Most recently, the founders organized and attended a five-day cheesemaking workshop with David Asher from the Black Sheep School of Cheesemaking at a ranch outside of Oaxaca de Juárez. And knowing them, they’ll find a way to introduce some incredible homemade cheeses in the future. 

Be sure to stop into Boulenc at least once during your time in Oaxaca — you won’t be disappointed!

Breakfast at Boulenc 

Over the seven days that Wally and I stayed in Oaxaca, we came to Boulenc twice, and that’s high praise since they had tough competition from our hotel’s in-house coffeeshop, Muss Café. 

Boulenc’s dining room proper is just beyond the doors I mentioned earlier. Inside is a tranquil, open-air courtyard with rustic wooden tables and chairs.  

The walls of the interior courtyard reminded me of another excellent restaurant we dined at in Fez, Morocco called the Ruined Garden, which occupied part of a former dar, or traditional Moroccan home. 

But let’s talk about the real reason you’re here: the food and drink, which is beautifully presented and delicious. They definitely serve up one of the best breakfasts in town. 

During our first visit, I ordered a velvety cold brew that was so good I didn’t need to add milk. Wally had an iced latte, and since he ordered a second one, I know that he enjoyed his drink, too. 

For breakfast, I got a stack of warm, fluffy pancakes made with rice, oat and almond flour served with bananas, blueberries, blackberries, strawberries and figs. This was accompanied by maple syrup served out of a copita, a small gourd cup, and housemade granola. Wally had the turkey ham and cheese croissant with a fried egg, chipotle mayonnaise and fresh tomato. Not traditional Mexican fare, but sometimes when you travel, you crave something continental. 

There’s not a lot of seating, and Boulenc is a popular spot, so be sure to get there early.

A word of advice if you’re interested in having breakfast at Boulenc: Arrive early to avoid waiting in line. It’s a popular spot, and Wally and I made sure to arrive just before 8:30 a.m, when the restaurant opened. We were able to get right in. Breakfast is served until 1 p.m.

The restaurant runs like a well-oiled machine. The staff are friendly, knowledgeable and attentive, which made for a wonderful experience. And while we certainly didn’t feel rushed, there was already a line forming when we left at 9:15. 

To one side of the restaurant is the bakery; on the other is Suculenta, an adorable provision shop.

After breakfast, we popped into Suculenta. You’ll find delicious jarred foods, cheeses, natural wines, organic fruits, vegetables and more. 

We bought mustard with capers, mango and pineapple marmalade, a cocoa peanut butter and jabón de cacao (an exfoliating soap with cacao nibs from Mamá Pacha Chocolate). 

Suculenta offers a selection of homemade condiments and other items, all charmingly packaged.

A variety of booze is on offer at the tienda, with a focus on natural wines.

If the store’s not open, you can also purchase a variety of their goods at the bakery counter. 

The verdict: You might have to keep your eyes peeled to find it, but be sure to add this to your Oaxaca itinerary. And should you have to join the queue, know that it’s worth waiting for. –Duke

Boulenc 

Calle Porfirio Díaz 207
Ruta Independencia
Centro
68000 Oaxaca de Juárez
México

 

Centro Cultural San Pablo: A Hidden Wonder in Oaxaca

An art-filled secret alley, award-winning design and a mission to preserve the indigenous heritage of the region, thanks in part to the Biblioteca de Investigación Juan de Córdova. Oaxaca’s cultural center is where culture and community come together. 

The cool stonework in the passage leading to the cultural center

It opens up like a secret passage. At first we noticed the distinctive and charming herringbone pattern on the ground, chevrons of stone interspersed with grass. 

We were drawn toward it, mesmerized. Then we looked up and around — and discovered a wonderland squeezed between two massive edifices. We had happened upon the art-filled alleyway that leads to the Centro Cultural San Pablo in the Mexican art-filled and mezcal-soaked town of Oaxaca. 

The Alleyway Art Spaces at Centro Cultural San Pablo

Outside the Centro Cultural San Pablo, in the alleyway that leads to its entrance, there’s a gallery to the left if you enter off of Miguel Hidalgo, as well as a smaller exhibit space at the other end (which had a three-dimensional re-creation of Van Gogh’s painting Bedroom in Arles). 

It’s not hard to figure out what this portion is called the Plaza de los Paraguas (Umbrella Plaza).

A diorama at one end of the alley was a real-life re-creation of Van Gogh’s painting Bedroom in Arles.

But the alley itself is the coolest part. It’s like walking through an immersive art exhibit — and it’s free for all to enjoy. At its center is the Plaza de los Paraguas, or Umbrella Plaza, an art installation of colorful umbrellas that form a canopy overhead. 

Once you’ve had your fun exploring the alley, it’s time to head into the cultural center — which is no less impressive. 

The interior courtyard of the Centro Cultural San Pablo had seats set up for a musical performance.

Convent-Turned-Cultural-Gem: Centro Cultural San Pablo 

The Centro Cultural San Pablo is housed in a massive structure that was originally a convent for the Dominican order back in the 16th century — and shares the building with the boutique hotel we stayed at, Casa Antonieta, and the Oaxaca Textile Museum. A local philanthropic organization, the Alfred Harp Helú Foundation, spent 186 million pesos (about $10 million) to acquire and renovate the building.

And what a job they did! The cultural center opened in 2011. Once you step inside, you completely forget you’re in an ancient edifice. In an interview with ArchDaily, Gabriela Carrillo explained that when designing the cultural center, she and her partner, Mauricio Rocha, were inspired by the traditional architecture of Oaxaca. “We were looking for a language that would allow the building to be understood as part of the city,” she said. “We didn’t want it to be a foreign object that just landed there.” 

That may be the case, but in a colorful, charming and crumbling town, it certainly feels fresh and sleek. The duo has ingeniously blended a modern flair with traditional elements. 

Three sides of the main space feel as if they haven’t been updated much since the nuns made this their home. But one wall is a work of art — three stories entirely encased in glass with steel frames.  

“Our work is about finding a balance between the past and the future, between tradition and innovation,” Rocha told Wallpaper*. 

Mission accomplished. But the Centro Cultural San Pablo isn’t just a pretty face — it’s also a multifunctional space that serves the community. “The design is driven by the idea of being a cultural platform that can adapt to different types of events,” Carillo explained. 

The roof of the cultural center retracts to be open to the sky on nice days.

Rocha and Carrillo’s work on the Centro Cultural San Pablo has helped to cement their reputation as some of Mexico’s most talented architects. Their design scored them the prestigious World Architecture Festival’s Building of the Year Award in the Culture category in 2018. The project was also a finalist for the Mies Crown Hall Americas Prize and was selected for the ArchDaily Building of the Year Award in 2019.   

A wander through the first-floor gallery

A Creative Hub and Cultural Playground: Exploring the Vibrant Events Scene at Centro Cultural San Pablo

Since it opened in 2011, the Centro Cultural San Pablo has become a beloved institution in Oaxaca, known for its innovative programming and commitment to promoting the arts and culture of the region.

For locals and visitors alike, the cultural center is a hub of activity, with events and exhibitions that showcase the diversity and richness of Oaxacan culture. Film, concerts, conferences, presentations and classes, from traditional dance to pottery — there’s always something going on at the center. 

Sculptures of musicians lined one wall of the courtyard.

While we were exploring, we wandered through an art exhibit on the first floor, then watched the staff set up for a musical performance by a female harpist. 

A harpist preps for her concert.

We also passed a table near the entrance displaying a variety of native handicrafts. I assumed it was educational, but Duke somehow deduced the objects were actually for sale. We both gravitated towards a small tureen in the shape of an armadillo (because obviously). And for 510 pesos (about $26 at the time), the price was right. The wares were a selection of items from the nearby shop Andares del Arte Popular. 

A friendly young woman explained that we’d have to pay at the store across the street, but we should explore the center, and she’d walk us over when we were done. 

The Biblioteca de Investigación Juan de Córdova is open to the public. Its mission is to preserve the indigenous cultures of Oaxaca.

Preserving Mesoamerican Heritage at the Biblioteca de Investigación Juan de Córdova

The stunning glass wall is part of a small research library that’s open to the public. The Biblioteca de Investigación Juan de Córdova has a cool mission: It’s dedicated to preserving and sharing the rich cultural heritage of the state of Oaxaca. They conduct research on Mesoamerican cultures, organize events to share it with others, and work to preserve and digitize their collections.

A side passage is visually arresting — though we have no idea of its purpose.

Mi Casa de la Cultura Oaxaqueña Es Su Casa de la Cultura Oaxaqueña

All in all, Centro Cultural San Pablo has made a profound impact on the cultural landscape of Oaxaca and beyond. Through its innovative programming, commitment to social justice and celebration of the region’s rich traditions, it has become a beacon of creativity and hope, inspiring generations of artists, activists and cultural enthusiasts.

Glass pillars create an interesting vista in one of the upstairs windows.

It’s no wonder the Centro Cultural San Pablo is also known as Casa de la Cultura Oaxaqueña, or House of Oaxacan Culture. This nickname reflects the cultural center’s mission to promote and celebrate the rich traditions and diverse cultures of Oaxaca state. If there’s one thing that becomes abundantly clear when you visit this region, it’s that Oaxacans are fiercely proud of their heritage and take great pains to preserve it. It’s what makes this such an incredible place to visit. –Wally

The interesting alleyway drew us in immediately — only later did we discover the cultural center.

Centro Cultural San Pablo

Miguel Hidalgo 907
Centro
68000 Oaxaca de Juárez
Oaxaca
Mexico

Hours: 10 a.m. to 8 p.m. (Monday through Saturday)
10 a.m. to 6 p.m. (Sunday)

Going for Baroque: The Templo de Santo Domingo de Guzmán Church in Oaxaca

From its fascinating history to its stunning Baroque architecture, the Templo de Santo Domingo de Guzmán Church is a must-see attraction in Oaxaca.

Like most churches in Mexico, the Templo de Santo Domingo de Guzmán in Oaxaca has got history, style, beauty, drama and a whole lot of swag. 

Holy History: The Evolution of Templo de Santo Domingo de Guzmán Church

Construction of the church began in 1572 and was completed over three decades later, in 1608. The building was designed by Fray Francisco de la Maza, a Spanish architect who was a member of the Dominican Order. 

“Inside the church, visitors are treated to a riot of color and decoration.

The walls and ceilings are covered in frescoes of the life of Christ and the history of the Dominican Order.”

Also par for the course: The church was built on the site of an existing temple that was destroyed during the Spanish conquest of the region. The original temple was dedicated to Cosijoeza, a Zapotec ruler from the late 15th century. He was a skilled warrior who fought against the Aztecs and other neighboring tribes to defend his people’s land and culture. He acted as shaman and healer as well, and was said to have possessed great spiritual power.

According to legend, Cosijoeza ascended to the heavens after his death, becoming a god who watches over the Zapotec people and protects them from harm.

During the colonial period, the Templo de Santo Domingo de Guzmán was built as a symbol of the power and wealth of the Catholic Church and the Spanish colonial authorities. The church was lavishly decorated with gold leaf, marble and other precious materials, and it served as a center of religious and cultural life in Oaxaca.

In the 19th century, the church played an important role in the Mexican War of Independence, serving as barracks for both royalist and insurgent forces at different times. After Mexico gained independence from Spain in 1821, the church continued to be the spiritual heart of Oaxaca, and it was eventually designated as a national monument in 1935.

Today, the Templo de Santo Domingo de Guzmán is one of the most visited tourist attractions in town, attracting thousands of visitors each year.

What’s in a Name? The Legacy of Santo Domingo de Guzmán

Saint Domingo de Guzmán was a Spanish priest who lived in the 12th and 13th centuries. He founded the Order of Preachers, also known as the Dominican Order, which was dedicated to preaching the gospel and combating heresy. Saint Domingo was known for his zeal and devotion to spreading the teachings of the Church.

There was no dramatic act of martyrdom for Santo Domingo, though: He died of a fever in Bologna, Italy in 1221, and was canonized by the Catholic Church in 1234.

Divine Design: The Intricate Baroque Style of Templo de Santo Domingo de Guzmán Church

Mexican churches tend not to be subtle. The Templo de Santo Domingo de Guzmán Church is a masterclass in Baroque architecture, a visual feast, with intricate details both inside and out. The exterior is adorned with elaborate carvings and statues, featuring saints, angels and other religious figures. The façade is made of Cantera verde, the local green volcanic stone, which glows a lovely yellow in the sunshine. Three domes top the templo — two blue and white checkered ones atop the entrance and a larger red tile one to the side.

When we saw this woman posing in front of the church, we had to get in on the action.

Inside the church, visitors are treated to a riot of color and decoration. The walls and ceilings are covered in frescoes and murals featuring scenes from the life of Christ and the history of the Dominican Order.

The altarpiece, which was carved from a single piece of cedar, is gilded with gold leaf and decorated with intricate carvings of saints, cherubs and other religious motifs.

To the right of the nave is the Capilla del Rosario, or Chapel of the Rosary, with its own stunning altarpiece.

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There’s a museum attached to the church. Hopefully it’s open when you visit!

Sacred Treasures: The Artifacts and Exhibits of the Templo de Santo Domingo de Guzmán Church Museum

There’s a museum in the massive edifice as well, to the left of the main church entrance. Unfortunately it was closed when we visited, but it holds an impressive (and surprisingly diverse) collection of religious art, including paintings, sculptures and tapestries, housed in the former monastery of the Dominican Order.

One of the highlights of the museum is the collection of pre-Hispanic artifacts, including pottery, sculptures, and other objects from the Zapotec and Mixtec cultures. You can also see a wide range of religious art from the colonial period. There’s even a collection of contemporary art, with rotating exhibits featuring the work of local and international artists, as well vintage photographs and cameras. 

As our friend Kevin, who lives in town, says, “There’s a parade or festival every day in Oaxaca.” This indigenous dance troupe performed in the plaza in front of Santo Domingo de Guzmán.

When you’re in Oaxaca de Juárez, you’ll inevitably find yourself passing by the massive Templo de Santo Domingo de Guzmán. Be sure to stop inside and admire the gilded glory — and plan a tour of the Oaxaca Botanical Garden (Jardín Etnobotánico de Oaxaca) on the grounds of the former Dominican monastery behind the church. –Wally

Templo de Santo Domingo de Guzmán

Calle Macedonio Alcalá s/n
Centro
68000 Oaxaca de Juárez
Oaxaca
Mexico

 

A Guide to Visiting Hierve el Agua: Oaxaca’s Stunning Petrified Waterfalls

Calling all nature lovers! Tips to experience the magic of these breathtaking mineral springs — a mysterious example of Mexico’s natural beauty.  

If you’re in the Oaxaca area, we definitely recommend a day trip to Hierve el Agua.

I’ll admit it. After speaking with a friend who had recently been to Oaxaca, I was initially reluctant about visiting Hierve el Agua, the calcified waterfalls and spring-fed mineral water pools outside of the city of Oaxaca de Juárez. I told Wally, “It’s going to take us a couple hours to get there, and it might be too crowded.” Plus, after scrolling through dozens of images on Instagram, it seemed like the main purpose of the site was to provide opportunities to take aspirational selfies of the infinity pool overlooking the mountains and reflecting a bright blue sky. I was wrong. 

Natural springs form a sort of infinity pool perched at the edge of a cliff, looking out over the Sierra Madre mountains.

Our friend Kevin, who lives in Oaxaca, said it was one of his favorite places to watch the sun set and insisted we had to see it. Wally pleaded. I was convinced — especially after I insisted we make it a day trip and visit the Iglesia de San Jerónimo Tlacochahuaya and the legendary candlemaker at Casa Viviana en route.

“Calcium has left behind a suspended mineral formation that looks like a frozen waterfall. ”

You’d better hurry up and get to Hierve el Agua while there are still entrance passes left!

Hierve el Agua: Almost Closed for Good

The popular geologic wonder is located in the town of San Isidro Roaguía, in the municipality of San Lorenzo Albarradas, about 42 miles, or a two-hour drive  southwest of Oaxaca de Juárez. In English, Hierve el Agua means  “Boil the Water.” Don’t let the name fool you, though: This refers to the oxygenated spring water that naturally bubbles up out of the ground from an aquifer — not the temperature of the pools, which is around 72°. 

Wally and Duke hiked down to the lookout, with the calcified waterfall in the background.

Despite its name, which translates to “Boil the Water,” these aren’t hot springs.

Pro tip for getting there: Check if the roads are open. In April 2020, residents of the municipality of San Lorenzo Albarradas, which encompasses the rugged mountainous region where Hierve el Agua is situated, blocked off one of the roads leading to the popular attraction. The abbreviated version as to why was twofold: to curb the spread of COVID, and to manage the influx of visitors. Pre-pandemic numbers fluctuated between 2,500 to 7,000 visitors per day, which, with high traffic and the ensuing garbage, was having a negative impact on the environment. There was even talk that Hierve el Agua would remain closed.

Thankfully, the natural wonder has reopened, with new rules to prevent overcrowding; the number of visitors per day has been reduced to 200, and entrance fees have been put in place to help maintain the monument and surrounding grounds. 

Our friend Kevin says hello to a dog in the stretch of market stalls leading to the attraction.

The Market and Approach to Hierve el Agua

Our group of four reached our destination in the late afternoon and parked our rental car. We didn’t know about the visitor cap and were fortunate enough to gain admission. What a disappointment it would have been to drive all the way out there, only to be turned away! So, even though Kevin loves to watch the sun set in the mountains, it’s probably best to arrive earlier than later in the day.

We passed stalls selling packaged snacks, water, soft drinks, beer, micheladas and piña loca, a mezcal-based cocktail served in a hollowed-out pineapple, with additional chunks of the fruit drizzled with bright red chamoy sauce and sprinkled with a healthy dose of chile con limón seasoning. 

Giddy up! A vaquero, or cowboy, rides down the trail to the springs.

The walking trail that leads to the main area where the pools are was a bit steep but offered sweeping panoramic views of the Sierra Madre del Sur mountain range and the outlying valley, which was occasionally interrupted by monstrously tall flowering agave stalks. I was grateful that I brought my Teva sandals, which have great support and traction — I couldn’t imagine attempting to traverse the path in flip-flops.  

There are a few different pools to explore at Hierve el Agua.

Elevated Expectations: Petrified Waterfalls and Mineral Springs

Locals revere the waters for their sacred healing properties. And while the basins are man-made, the underground spring that feeds them is natural. Because the pools are full of mineral-rich deposits of calcium carbonate, magnesium and sulfur, they had a yellowish hue. 

The pools are refreshing — with the water temp being about 70º.

Although it was spring, it was still quite hot. Be advised that you’ll be exposed to direct sunlight since there really isn’t any shade on the plateau. Also, be sure to stay hydrated; at 5,000 feet above sea level, it’s one of the highest elevation points in Oaxaca state, and your body loses water through respiration at high altitude twice as fast as it does at sea level. 

The rock formations by the mineral springs resembled a lunar landscape.

The leafless gnarled tree at the edge of the main pool surrendered long ago. But it has become iconic of Hierve el Agua, so it pissed us off to see a visitor had hung their bag from one of its twisted branches. 

The famous dead tree at the edge of one of the pools

Kevin and his amigo David decided to hang back and relax, but Wally and I wanted to check out the trail that leads to the larger of the two petrified “waterfalls” to get a closer look. The hike itself is 1.6 miles long, with an elevation change of 623 feet. You’ll find a couple of benches and a covered pavilion at the top of the trail to relax and hydrate after you’ve completed the trek. 

Take a break from mezcal and folk art and admire the natural wonder of Hierve el Agua.

The surrounding landscape and foliage is also impressive.

Hierve el Agua is a picture-perfect way to spend an afternoon.

There are two petrified waterfalls at Hierve el Agua. Rising up from near-vertical cliffs, there’s the 98-foot, nine-story-high Cascada Grande and the smaller 39-foot, four-story-high Cascada Chica. These formations are the result of mineral-rich spring water that has trickled over the cliff face for thousands of years. It’s similar to the way that a candle drips wax down the side of a bottle while melting. As a result, the calcium has left behind a suspended mineral formation that looks like a frozen waterfall. 

La Cascada Grande is nine stories tall!

After our hike, Wally and I took a plunge to cool off, which felt great after being exposed to the sweltering Oaxacan sun. 

Wally and Duke cool off after their hike.

We packed up and headed back to the car. As the sun began to set, Kevin stopped the car so we could get out and take one last look at this stunning landscape. We gazed out over the mountains, and I reflected on the pleasant day, grateful for having experienced the geological marvel in person, and for having spent it among friends. –Duke

If you can, time your trip to catch a gorgeous sunset in the mountains on your way home.

The Lowdown 

Hours: 7 a.m. to 5 p.m.

Parking: 100 pesos ($5)

Admission: 50 pesos ($2.50) per person

Bring: Sunscreen, footwear that can get wet and has good traction, and bottled water (though you can buy drinks and snacks at the market)

 

Muxe Culture: Celebrating Mexico’s Fabulous Third Gender

What are muxes? An ancient Zapotec tradition blurs gender lines — but not without facing discrimination and violence.

Part of the Zapotec culture, muxes are assigned male at birth but take on roles traditionally associated with women.

Fierce and fabulous individuals are shaking up gender norms and celebrating their identities in the face of discrimination and marginalization. Meet the muxes (moo-shays) of Mexico.

But first things first: What exactly are muxes? In the Zapotec culture of southern Mexico, muxes are a third gender that includes individuals who identify as a mix of male and female — or something completely different. The term “muxe” comes from the Spanish word for woman, “mujer.” Assigned male at birth, they choose to take on gender roles traditionally affiliated with women.

“Muxe identity is about celebrating difference and diversity, and rejecting the idea that there are only two ways to be in the world.”

— Xochi Martinez in Eye

Many muxes adopt traditional female attire (fab floral dresses), while others more dramatically blur gender lines.

The Many Flavors of Muxe Identity

Much like Hatshepset, the genderbending woman who became a pharaoh in Ancient Egypt, muxe identity is complex and varied, with different expressions and categories depending on the individual and the community. Some muxes adopt traditionally feminine clothing and roles, while others maintain a more masculine appearance but challenge binary gender norms in other ways. 

“Muxe identity is about celebrating difference and diversity, and rejecting the idea that there are only two ways to be in the world,” says Xochi Martinez in Eye magazine. “We are muxes, and that is something to be proud of.”

Within the muxe tradition, you’ll find categories like muxe gunaa (effeminate muxes) and muxe nguiiu (masculine muxes). It’s all about finding a unique expression of gender identity that feels authentic and true.

When Wally passed a muxe posing on the street in Oaxaca, he had to get in on the action.

This view of gender as nonbinary has gained popularity lately — certainly in the U.S. But we’re late to the party: This indigenous group in Mexico has been practicing it for centuries. The largest concentration of muxes is found in the town of Juchitán de Zaragoza, which is located on the Isthmus of Tehuantepec in the state of Oaxaca, a narrow stretch of land that separates the Gulf of Mexico and the Pacific Ocean. 

A local legend explains the origin of muxes. The story goes that Saint Nicholas Ferrer, the patron saint of Juchitán, was, for some reason, carrying a sack full of muxes and was set to distribute them evenly across the country. But when he arrived in Juchitán, the sack tore, and all the muxes spilled out onto the street. The townspeople viewed this as a good sign and welcomed the muxes with open arms, promising to provide them with a safe haven and a place to call home.

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RELATED: Secrets of the Hijra, India’s Third Gender

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Beyond Gender Norms: The Bold and Colorful Fashion of Muxe Culture

Muxes are known for their fashion sense. Their style is a vibrant mix of traditional Zapotec dress and modern flair, often incorporating bright colors, sequins and bold patterns. Muxes challenge gender norms and express themselves through fashion, rejecting the idea that clothing is inherently tied to a specific gender. Some muxes dress in women’s clothing, while others mix and match traditional men’s and women’s clothing to create their own distinct look.

“We love to adorn ourselves with beautiful clothing and accessories,” muxe activist Nereo García told Vice. “We like to play with our outfits and wear what we want, regardless of what people think. It’s all about expressing our true selves and feeling confident and beautiful in our own skin.”

The muxe fashion scene is a celebration of individuality and self-expression, a rejection of rigid gender roles and expectations.

Lukas Avendaño, an artist and anthropologist, explores notions of sexual, gender and ethnic identity through muxeidad (muxe culture).

The Societal Role of Muxes: A Force for Change

But it’s about much more than clothes. “Muxe culture is not just about wearing dresses or putting on makeup,” Istmo de Tehuantepec told Vogue. “It is about assuming a role in society that is both different and important, and that role comes with responsibilities and obligations to the community.”

Muxes have historically been the healers and spiritual leaders of their communities, with a deep understanding of the natural world and a talent for curanderismo (traditional healing practices). They also bring a fresh perspective to the arts, with many muxes being talented musicians, dancers and performers. And let’s not forget the amazing food: Muxes are also known for their culinary skills, with many running successful restaurants or cooking up a storm in their homes.

But beyond their specific talents, muxes bring something invaluable to society: diversity. By refusing to conform to binary gender norms, muxes challenge our preconceived ideas about what it means to be a man or a woman, and create a more inclusive and accepting world for all of us. Plus, they look damn good doing it.

Two muxes in Oaxaca

Discrimination and Violence: The Challenges of Being Muxe

And muxes do all this while facing discrimination, violence and marginalization in a society that’s still largely patriarchal and heteronormative.

I’ve been told that Mexico is a machismo society, where rigid gender roles are the norm, and anything that challenges the status quo tends to be met with hostility. This is certainly true for muxes. While they have a long and rich history in Oaxacan society, they also face some of the most brutal forms of violence and discrimination in Mexico.

For muxes, every day is a battle to exist in a society that doesn’t understand or accept them. They face verbal abuse, physical violence and sexual assault simply for being who they are. The violence against muxes is often brutal and public, with little to no recourse for justice. Many muxes are marginalized and ostracized from their communities, leading to a sense of isolation and vulnerability.

Despite the fact that muxes have been a part of Oaxacan society for centuries, many Mexicans still view them as deviant or abnormal. They can be seen as a threat to traditional gender roles and heteronormative culture, leading to a culture of fear and intolerance.

Muxes are frequently denied access to basic human rights such as healthcare, education and employment, and are subject to widespread discrimination in housing and public accommodations.

And Mexican law does little to protect muxes from discrimination and violence, and the authorities are often unwilling or unable to intervene when attacks occur. This leaves muxes without any real legal recourse, and their attackers free to continue their reigns of terror.

The Sex Lives of Muxes

Like any other group of people, muxes have diverse experiences and individual preferences when it comes to sex and sexuality. Some muxes may be gay, straight or bisexual, and their sexual activities may involve men, women or other muxes.

Some muxes are exclusively interested in straight men; others have girlfriends. “They have sex, fall in love, have relationships, get married and, if they are lucky, have children,” Diana Taylor, a professor of performance studies at NYU, says in The Guardian. Taylor’s research highlights the fact that muxes are not defined by their gender identity alone, and that their experiences and desires are just as complex and multifaceted as those of anyone else.

It’s worth noting that muxes may face particular challenges when it comes to sexual health, as they can experience discrimination and marginalization from healthcare providers. 

“Muxe sex is still heavily stigmatized and associated with disease,” Taylor says, “which means that muxes may have difficulty finding condoms and lubricants, or may avoid going to the doctor altogether.”  

Talk about visibility! A muxe appeared on the cover of Vogue Mexico!

Supporting Muxe Rights and Visibility

The violence and discrimination muxes face underscores the importance of working towards greater acceptance and understanding of this fascinating indigenous group and their experiences. 

So what can we do to support muxes and their amazing contributions to Mexican society? It starts with education and awareness, spreading the word about muxes and the challenges they face. We can also advocate for their rights and stand up against discrimination and violence. By embracing the diversity of gender identity and expression, we can create a more inclusive and compassionate world for all.

Let’s raise a glass (or a sign of support) to the muxes of Oaxaca and all the fierce and fabulous individuals who challenge gender norms and celebrate diversity every day. –Wally

Monkey Business: What’s a Chango Mezcalero?

These cheeky monkeys are used to market and store mezcal. We investigate their origins and where to buy changos mezcaleros. 

What’s more fun than a barrel of monkeys?! A chango filled with mezcal!

Monkeys. They’re cute but erratic — just how I imagine myself when I’ve had too much to drink. So it’s no surprise that these primates have come to symbolize drunkenness in Mexico. You could say that monkeys are the spirit animal of mezcal.

Some changos were given as souvenir gifts, as you can see from the hand-painted one above.

What is a chango mezcalero?

These monkey-shaped clay receptacles are really just a clever marketing scheme used to sell mezcal. They hold a liter or so of the potent potable Oaxaca is known for. Most changos are brightly painted and depict monkeys in goofy positions — covering an eye, clutching bananas, holding a snake, playing the guitar. Some were marked, “Recuerdo de Oaxaca (Souvenir of Oaxaca)” or had the name of a couple to be given as a wedding present. 

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LEARN how mezcal is made

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Juventino Nieto (far right) with Rosa Real and their son Valente stand among their pottery creations. Don Juventino might have been the one to create the first chango mezcalero.

Who created the first chango mezcalero?

It’s surprisingly difficult to find out much about these whimsical folk art containers, and there’s a controversy about who invented them. One family from a village outside of Oaxaca insists it was their forebear, Marcelo Simón Galán, who came up with the idea, while another family says it was their ancestor, Juventino Nieto, who did so. Both men are dead, so they can’t even duke it out among themselves. 

(Incidentally, Nieto was married to the late Rosa Real, who’s credited with devising the black pottery technique that Oaxaca is now famous for.)

There are claims that other artisans from other parts of Mexico came up with changos as well. I’ll be a monkey’s uncle — we may never know who actually invented these primate pitchers. 

These ceramic containers are created using a mold like this one.

When were changos first made?

Some say changos mezcaleros date back to the mid-1800s. But a mold used to create changos by Nieto in the village of San Bartolo Coyotepec has the date 1938 written on it. 

These fun monkey-shaped containers were used to market mezcal. With the liquor’s newfound popularity, perhaps changos will make a comeback!

Are changos mezcaleros still made?

Yes. There are at least three workshops in the pueblo of Santiago Matatlán that have produced changos mezcaleros for decades. Makes sense: Matatlán is home to the highest number of family-run mezcal distilleries, or palenques. 

Where can you buy changos?

There’s always the internet, of course, with sites like eBay offering vintage changos mezcaleros. But despite there being a good chance the mezcal containers originated in Oaxaca, we couldn’t find any there. It wasn’t until we visited San Miguel de Allende that we came across a couple stores that sold them: Origenes Antigüedades Populares across from the Centro Cultural Ignacio Ramírez “El Nigromante” and Casa Michoacana, a folk art emporium on Calzada de la Aurora. 

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Duke and I were so excited to see changos for sale, we of course had to bring one home with us. We got this cheeky monkey for just under 2,000 pesos, or about $100. Not sure if we’ll ever fill him with mezcal, though. –Wally

How Is Mezcal Made?

What is mezcal? Here’s the process to create this artisanal alcohol that’s gaining in popularity — and giving tequila a run for its dinero.

A horse, agave and giant barrels are all used to make the popular beverage mezcal.

I can’t quite remember the first time I tried mezcal. It was most likely mixed into a cocktail at a restaurant somewhere in Chicago. I vividly recall it being intense. In fact, when I recounted this memory to Alvin Starkman of Mezcal Educational Tours, I believe my exact words were, “It was like sitting in front of a campfire blowing smoke in my face.” 

It wasn’t until our first trip to Mexico City in 2018 at Los Danzantes, a restaurant in Coyoacán, that I drank a joven espadín, an unaged mezcal, from a veladora, a clear fluted glass with a cross engraved on its bottom, that it all changed for me.

“As strange as it may seem, mold is a part of the process — and a factor in mezcal’s taste. ”

Wally had learned about Alvin in the useful travel guide Viva Oaxaca by Robert Adler and Jo Ann Wexler. He reached out to Alvin to arrange a day trip for us.

When Alvin picked us up at our hotel, he started our education by sharing his backstory. Oaxaca, which began as a favorite destination in 1991, drew him and his wife back, until they bought a parcel of land in the Sierra Madre mountains, built a house and relocated permanently from Canada in 2004. Like my father, Alvin enjoys scotch and found a similar appreciation in mezcal. 

Authenticity is of utmost importance for Alvin when he gives his tours. “The day is not pre-planned for the tourist trade, meaning I never know who will be at what stage of production where and when — the objective being to illustrate as much as possible as it is happening,” he says. 

Palenqueros (mezcal artisans) often grow their own agave, though many supplement it from other farms.

The word “mezcal” is the generic term for spirits made from the roasted heart of the agave (referred to locally as maguey) — the same plant used to make Mexico’s biggest export, tequila. It derives from the indiginous Náhuatl words metl (agave) and ixcalli (baked). However, unlike tequila, the agave must be roasted to be made into mezcal. It can be produced from a dozen different varieties of agave, each with its own character and subspecies, including but not limited to espadín, arroqueño, madrecuixe, tepeztate, tobasiche and tobala. 

A tour with Alvin Starkman of Mezcal Educational Tours will show you the various steps of the mezcal-making process in action at a variety of family-run palenques, or distilleries.

Harvesting Piñas: The Heart of the Matter

Oaxaca’s Central Valleys currently have the highest concentration of traditional producers, known as palenqueros, who distill the spirit in palenques alongside their other crops and farm animals. 

After eight to 30 years — the period of time it takes for an agave to reach maturity, farmers known as jimadors use machetes to cut away the sword-like pencas (leaves) and use a coa, a specialized tool to extract the piña, or heart of the maguey. The leafless piña looks like an overgrown pineapple. 

The heart of the agave plant, the piña, is a key ingredient in making mezcal and often looks like a giant pineapple or pinecone.

Baking the Piñas: Where There’s Smoke There’s Fire

Once the piñas have been harvested and taken to the palenque, a deep earthen pit is filled with firewood and lit. A layer of rocks is placed on top of the burning wood, and after about five or six hours, are as hot as they’re going to get. 

The piñas are piled into the pit oven by size, the largest at the bottom and the smallest on top. A layer of bagasse, the damp fibrous byproduct that remains after the piñas have been crushed and had their liquid extracted (but more on that later), gets added to insulate the piñas from the hot rocks.

Mezcal’s smoky flavor should come from slow-roasting piñas in a pit like this.

According to our guide, Alvin, “If you’re a good Catholic, you’re going to stick a cross on top of the mound to ensure your piñas produce a good yield and good flavor.”

The hearts are covered with agave leaves, straw mats, grain sacks and dirt piled high to form a kind of volcano. Water is then poured into the opening at the top of the mound to release the smoke trapped inside the oven, and the piñas are left to slowly roast underground for several days. This allows the heat to convert the carbohydrates into sugars.

A roasted piña, before it’s chopped up and mashed

Mashing the Piñas: Beaten to a Pulp

After they’re caramelized, the pit-roasted piñas are removed and left to cool.

As strange as it may seem, mold is a part of the process — and a factor in mezcal’s taste. “The longer it stays out, the moldier it’s going to get,” Alvin tells us. “Sometimes the mold is green, sometimes it’s yellow, sometimes it’s orange. So the mold is also going to impact the flavor.” They are left to rest between eight days to a month. 

A man chops up roasted piñas to get crushed. Alvin says farmers from Oaxaca practically grow up with a machete in their hands.

Roasted piñas sit around for up to a month to get a nice flavorful mold on them.

The palenquero hacks the roasted piñas into smaller pieces, which are transferred to a stone pit, where they are laboriously crushed by hand using a cartoonishly large wooden mallet, or by a tahona, a large stone wheel pulled around a circular pit by a donkey or horse. 

Alvin holds a large wooden tool used to crush roasted piñas.

Another option to crush piñas is to lead a horse attached to a massive stone tahona around and around a setup like this.

Palenques are family-run affairs — and they start the kids young. This adorable fella helped encourage the horse to walk the giant tahona around.

Once the piñas are sufficiently pulverized to a mash, the roasted pulp and nectar are transferred into a wood vat. The dry, fibrous leftovers (the bagasse previously mentioned) can be used to make adobe, fuel or mulch — or to insulate roasting piñas for another batch of mezcal.

Large wooden vats hold the mashed piñas and the extracted juices as they ferment.

Fermentation: Yeasty Beasties 

The sweet mash and its juices are shoveled into large open-air wooden tubs or vats. Water is slowly added, and as the mixture interacts with naturally occurring airborne wild yeasts and bacteria, fermentation starts. 

“Traditional mezcal makers use river water, mountain spring water or well water,” Alvin explains. “A well is fed by underground streams that come from different directions at different times of the year. So the water quality with traditionally made mezcal is always different and is integral to the final product’s quality.”

The vats are topped with bagasse, fibrous straw-like leftovers from agave cultivation, and left to ferment naturally over the course of three days to two weeks.

As the sugars break down the mash, the brew begins to bubble. The palenquero stirs it, and eventually the bubbling subsides, leaving a brown crust that looks like maple sugar candy on the surface of the vat. Depending on the season, the altitude and the temperature, this can take anywhere from three days to two weeks fully ferment. Once it has 3% to 5% alcohol content and looks, smells and tastes like apple cider vinegar, it’s ready to be distilled. 

Water pours into a pot sealed atop a larger container to distill the alcohol that will become mezcal.

Distillation: Good to the Last Drop 

Distillation is the process in which alcohol is concentrated via evaporation under heat and pressure. The goal of distillation is to separate the desirable elements (alcohol) from water as they recondense into liquid. 

Mexico’s pre-Hispanic society was already familiar with a variety of fermented beverages, including the maguey-based pulque. The arrival of Filipino sailors in the 16th century introduced the indigenous peoples to the clay still, while the Spanish colonizers brought with them the knowledge of copper alembic stills in the 17th century. 

Maestro Felix Ángeles Arellanes’ palenque in action

The first stop on our tour with Alvin was Santa Catarina Minas, south of Oaxaca de Juárez, at the palenque of Maestro Felix Ángeles Arellanes. It was a great glimpse into the process. There the fermented liquid and mash is added to a barro de olla, a cauldron-like clay pot that has been fitted into a masonry oven. A second pot, which is open at the top and bottom, is placed over the mash-filled olla and sealed with the maple candy-like goo and bagasse to prevent any steam from escaping. Above and behind all this is a pipe with a spigot. 

Embers glowed in the stone masonry ovens beneath, as tendrils of smoke plumed above the tops of the clay pot stills. This step needs to be closely monitored, as the temperature the spirit is distilled at directly impacts the quality and flavor of the mezcal.

A fire is lit below, the spigot is turned on, and a running stream of cold water fills a metal cooling pan fitted into the mouth of the top pot. In the bottom pot, the fermented mash slowly boils. The alcohol vapors rise, and when they come into contact with the cool bottom of the pan, they condense and form droplets. These fall into a carrizo cane, a hollow reed tube, and are collected in a container. This is the first distillation, often referred to as shishe or común. 

Wally and I sampled the distillate directly from the still in a jicara, a hollowed-out gourd bowl traditionally used to serve mezcal. Alvin explained that this was the punta, or the head. Suffice to say, it was potent, at 70% alcohol by volume. 

Another technique to distill mezcal is to use copper instead of olla pots.

Traditionally made mezcal is distilled twice, and occasionally three times, until the ABV is reduced to 40% to 50%. 

When they’re not in use, Maestro Felix Ángeles Arellanes typically tops the ollas with old metal discs from retired plows. He doesn’t want his chickens laying eggs inside. 

We would go on to sample 18 unique variations at Arellanes’ palenque. The spirits were stored in a variety of large plastic containers, garafones, with their names handwritten on masking tape. 

Be warned! You could be sampling over 12 types of mezcal at each stop!

Experiencing this process in person was an eye-opening experience and gave me incredible appreciation for the amount of work involved in producing mezcal. It’s made by hardworking human hands, and the maker wants every batch to be as good as he can make it. He might not understand all the reasons, but he understands that inevitably no two are the same. Sure, there are some smoky types, but there are also ones with herbaceous, savory or woody notes. 

For that, you see, is one of the beauties of mezcal — and why Alvin says it’s akin to scotch — there’s always a variability from batch to batch. –Duke

A Tour of the Quinta Real Oaxaca Hotel and Its Gorgeous Gardens

Learn this UNESCO site’s colorful past, from convent to cinema, from prison to palace — and even a Masonic lodge still in use — and explore its beautiful grounds. 

A tour of the grounds of the Quinta Real Oaxaca hotel yields unexpected delights, like this glimpse of a lush interior courtyard.

It’s undeniably one of the most popular hotels in Oaxaca, and even though we weren’t staying there, we read that we simply had to have a drink there and admire the gardens, which rivaled those at the Alhambra in Spain. (They’re perfectly delightful, but that’s a bit of a stretch.)

Duke and I popped into the Quinta Real on our last day in Oaxaca. We wanted to get a drink and enjoy it in one of their courtyards — but we couldn’t find an actual bar at the hotel; you have to sit at a table to get served. Not sure if we’d be able to get a drink and wander around, we opted to forgo the booze and just wander the grounds on our own. 

“In the late 1800s, a buyer purchased the northeast section of the property to use as a Masonic lodge — which still operates to this day!”

One of the highlights of an exploration of the grounds is the stone gazebo and fountain in the Los Lavaderos Courtyard, so named because it was once used for laundry by the nuns.

Repurposed a Seemingly Endless Number of Times

The hotel began as property of the Roman Catholic Church, much like the Ex Convento de San Pablo, about another historic building in town, now home to the Casa Antonieta boutique hotel, the Textile Museum of Oaxaca and the Centro Cultural de San Pablo. 

The Quinta Real is housed in the former Convent of Santa Catalina de Siena, which was built in 1577. The nuns lived a life of seclusion and quiet meditation there for centuries — until 1859, when they were booted out by Benito Juárez’s Reform laws, which nationalized the church and seized its property. 

“The monument would then begin a long history of deterioration, monstrous construction work and atrocious transformations,” reads a sign out front. 

You can see part of the original convent exterior in the gorgeous pool area.

Not a bad spot to catch some rays

The ex-convent was put to a crazy amount of uses by the state government. In addition to a stint as a prison from 1862 to 1958, the structure also housed, at varying times, the civil registry office, the weights and measures office, the state printing press, a police precinct, the craftsman’s society, criminal courts, a night school and the Abraham Castellano Primary School from 1956 to 1962. 

What was the convent’s atrium even became the municipal palace for almost a century, from 1873 to 1970. 

Cantera stone, used in the façade of the convent, which is now a hotel, has a distinctive greenish color.

The Quinta Real is succulent — in more ways than one.

The sprawling grounds have undergone numerous and varied uses over the years, including a police precinct, printing press, school — even a municipal palace!

The Quinta Real is housed in the former Convent of Santa Catalina de Siena, which was built in 1577.

The Quinta Real property takes up an entire city block and has lots of nooks to discover. It’s now a UNESCO World Heritage Site.

In the late 1800s, a private buyer purchased the northeast section of the property to use it as a Masonic lodge — which still operates there to this day!

The onsite chapel has its own storied past: It was first converted to a municipal warehouse, but in the 1930s it became an art school, and then a movie theater from 1950 to 1960. Then, in 1972 the chapel was finally restored, along with the rest of the estate, when it was reconceptualized as a hotel. 

Paintings and statues can be found throughout the hotel.

Be sure to check out the faded fresco on the wall of the gift shop.

The old chapel was empty when we explored the hotel but would make a good event space. It was once used as a cinema.

The Quinta Real has been designated a UNESCO World Heritage Site. It’s worth a visit, even if you’re not staying there, to wander and admire the grounds. Try to figure out a way to have a drink in the gardens — and don’t set your bag down (thankfully empty of everything but the chocolate bars we bought at Mamá Pacha) to take pictures and leave it like I did. –Wally

Orange trees give the restaurant, Los Naranjos, its name.

This dining area, Los Cántaros, has an interesting art installation. Those ceramic containers, cántaros, were unearthed during the renovation and were once used to as pitchers or to hold oil.

Quinta Real Oaxaca

5 de Mayo 300
Ruta Independencia
Centro
68000 Oaxaca de Juárez
Oaxaca
Mexico

 

Fascinating Food Plants of the Oaxaca Botanical Garden

Maize, squash, chili peppers, amaranth: Many food plants were domesticated in Mexico. Learn more on a tour at the Jardín Etnobotánico de Oaxaca.

The first part of our tour of the Oaxaca Botanical Garden covered the many food plants grown there.

“I will show you plants that are edible,” said Carol, our guide extraordinaire at the Oaxaca Botanical Garden. “I hope you try them someplace. But not here.” 

“Corn was very likely domesticated here in Oaxaca. It’s the most widely planted cereal grain today in the world — more than wheat or rice.”

The first part of our tour of the Oaxaca Botanical Garden covered food plants. Here Carol, immensely knowledgeable and quite funny, explains them in her own words:

What was the first domesticated food plant in the Americas? All signs point to squash.

The Beginning of Food Domestication: Squash

Corn, beans and squash — that famous trio that everybody knows, those plants domesticated here in the Americas that have been so important for so many thousands of years.

The earliest evidence that so far has been discovered for a domesticated food plant in the Americas is squash. The evidence comes from right here, from an archaeological site located here in the valleys of Oaxaca. It’s a site called Guilá Naquitz. Archaeologists found clear evidence of domestication of food squash dated about 8000 BC. 

When we think of squash as a food, we usually think of the fruit — but it seems likely that the initial interest in squash as a food plant was for its runners and for its flowers. And, subsequently, as the plants got bigger, the seeds were important and toasted — and then the fruits themselves. 

Yup, that bowl of mush is actually a popular drink in Mexico called tejate.

Cocoa Flower Tree, Mamey and That Strange Beverage, Tejate

While it doesn’t look like a food plant, one tree makes a small white flower that’s edible. 

The tree is called, popularly, flor de cacao, or cocoa flower tree. It is not a cacao tree. The flower, however, is an important ingredient in a traditional Oaxacan beverage called tejate. And if you have been walking along the street in Oaxaca or or been to our markets, you have seen tejate — it’s so common here. 

It’s a beverage the color of café au lait, and it’s usually kept in a big shallow pottery bowl and it’s got foam or froth on the top — it’s really hard to miss. It’s rather unique looking. 

Tejate is a drink made on a maize base. Corn-based beverages are typically pre-Hispanic. So to make the tejate, women prepare the corn in a particular way first. They add real cacao to that — but not a heavy chocolate.

It does have cacao, but it also has the seed of an American tropical fruit that many people don’t know: the mamey. They’re about the size of a large avocado. They’re dark brown on the outside and slightly fibrous. But when you cut them open, they’re gorgeous. They have a soft flesh the color of salmon or peach; they’re lovely looking and delicious. Makes great desserts — look for tarte de mamey or mousse, and they often make it into sorbet, nieve.

Wally and Duke have yet to try a mamey, which they learned about from Linda — but they’re on the hunt for one.

But for the drink, they toast the seed, plus the dried flowers. Grind all that together into a doughy or pasty mixture. If you want, you can add water right away and make the drink, but usually they just let that mixture dry and it crumbles into powder form, dehydrated. In powder form, for hundreds of hundreds of years here, people have had an instant beverage that’s storable, it’s portable. You just add water to drink.

So many peppers, so little time. There are 60 types grown in Mexico alone!

Chili Peppers and Their Healing Properties

Peppers are an American domesticated food plant. All the peppers, and I repeat, all the peppers, were originally domesticated here in the Americas. If you can imagine so many cuisines of Africa and Asia and Europe without peppers. But historically speaking, peppers are relatively recent introductions to those regions. 

Peppers botanically are classified in a genus called capsicum. There were five species of capsicum domesticated. Three species were domesticated in South America, one species indeterminate still, and one species definitely here in Mesoamerica. Of those five, it’s the Mesoamerican species that dominates the world. This is called capsicum annuum. It has hundreds of varieties and just about every pepper you know anywhere in the world, regardless of the size and shape, how picante or not — they are all capsicum peppers. 

Not surprisingly, Mexico cultivates a greater diversity of peppers than anyplace else. There are 60 named varieties of peppers that are grown here in Mexico. The state of Oaxaca grows more varieties of peppers than in any other part of Mexico. It is no doubt this diversity of peppers used here in Oaxaca that accounts in large part for the richness of Oaxacan cuisine.

Loaded with vitamin C and capsaicin, peppers should be a part of everyone’s diet. Wally and Duke add them to most meals they prepare — and double the amount suggested.

Peppers are very nutritious. I hope everybody’s eating lots of them — they are really good for you. They’re very rich in vitamin C. Going back to pre-Hispanic times, peppers have had medicinal use, and that continues today into the pharmaceutical industry. Modern pharmaceutical companies are using the substance of the pepper that makes it hot. It’s an alkaloid called capsaicin. Everybody knows capsaicin burns your lips and your eyes. I’m sure you’ve all had unfortunate meetings with peppers. But capsaicin also blocks pain signals to the brain. It has analgesic qualities, and it permits greater blood flow to the skin surface. So there’s lots of new products: patches to treat your back and you can get all kinds of new products to treat muscle injuries, muscle aches, to treat arthritis made from capsaicin. Many of those products are over the counter, so do look for them.

Amaranth are super nutritious and are becoming all the rage — though it’s been popular in Mexico since Aztec times.

Amaranth and Alegrías, or “Happiness Bars”

Turning to another food plant, with greenish leaves and red stalks. That is a food plant that I’m sure many of you have heard of but may not recognize: That’s amaranth. It’s becoming very popular again. Amaranth was actually domesticated independently in Asia and here in the Americas. The Asian amaranths are known as leaf amaranths, because the part of the plant that people eat are the leaves. So think spinach — whatever you can do with spinach, you can do with leaf amaranth. And in fact, amaranth and spinach are botanically related. 

The species that were domesticated here in the Americas are called seed amaranths. You can certainly eat the leaves when they’re young and tender, but those feathery flower stalks make thousands — who knows? I’ve never counted them — of tiny little black seeds that are edible. 

You can eat the seeds as you harvest them. Or you can toast amaranth seeds. And when you toast it, it turns into what looks like tiny little popcorns. This is what we call pop amaranth. You can eat it in this form. You can sprinkle it on top of your cereal, your salad, whatever. Or you can grind it into flour.

The seed amaranths of the Americas are one of those incredibly nutritious food plants — among the most nutritious in the world. There is absolutely nothing bad about amaranth and every good quality to a food you imagine. It was probably the single most nutritious food plant in the diet. Pre-Hispanically, huge quantities were consumed. Huge quantities we know flowed into the Aztec capital Tenochtitlan as tax or tribute paid by conquered areas.

Shortly after conquest, it disappeared as a major food plant. It survived here as a candy. And you can still buy the candy here. Lots of people think they’re sesame bars, but they’re not. They’re toasted amaranth bars. Some are squares, some are round, some are long and rectangular, whatever, but it is amaranth. They have the happy name of happiness bars. They’re called alegrías, and alegría means happiness. My personal opinion is that amaranth’s major flaw is it doesn’t have a lot of flavor. But that’s good because you can add it to so many dishes. But that means that alegrías don’t have a lot of flavor other than the sweetness of the honey that holds them together. So look for the alegrías with chocolate added to them. Those are happier.

Alegrías look much too healthy to be named “happiness” bars.

Twenty years ago, maybe 25 now, NGOs came into Oaxaca to reintroduce amaranth as a cash crop, but also to reintroduce it into the diet, where it could certainly make a significant difference, especially for children — it’s very high in protein.

Restaurants are going back to traditional foods, so look at menus, they sometimes feature dishes with amaranth. And it’s been used in commercial food production — a lot of new products being made with amaranth to increase the nutritional quality.

There are over 60 types of corn grown in Mexico, and the crop is more widespread than wheat and rice.

The Evolution of Corn and the Amazing Spread of Maíz Criollo

We have a young crop there and a more mature crop of corn or maize. That kind of corn is called Creole corn, or maíz criollo, and that refers to the kinds of corn that farmers throughout Mexico and here in the state of Oaxaca grow principally for home use.

To plant a new field of my maíz criollo, households just save some seeds from a previous harvest and replant them.

I grew up in Canada, where corn was yellow. That was it. So all I knew was yellow corn. I sort of had a vague notion there were other colors because at Halloween or Thanksgiving, we bought those bunches of what we call Indian corn, multicolored dried corn. You didn’t eat it; you just hung it on your doors as an ornament. Then as an adult, I learned there was white corn, as well. Ooh! A big addition to my knowledge!

And then I came to Mexico and discovered an absolutely incredible richness that I certainly was not aware of: well over 60 varieties of maíz criollo grown traditionally here in Mexico — different colors, shapes, sizes, growing conditions, flavors, you name it. It’s just an incredible richness.

The state of Oaxaca grows more varieties of maíz criollo than any other part of Mexico. Thirty-seven varieties of maíz criollo are grown here in the state of Oaxaca.

How did we get corn? Where did it all start? Everyone now seems to agree the ancestor is the wild grass called teosinte. It is genetically very closely related to domesticated corn but morphologically very different. 

I think everybody knows how to plant corn. You stick a seed in the ground and up comes one stalk. And then you get an ear of corn per stalk, and if you’re really lucky, maybe you’ll get two ears of corn per stalk.

Teosinte is completely different. It’s a multi-stalk plant and it doesn’t grow ears of corn at all — it makes tiny little seed pods. At every node along the stalk, you get seed pods. There’s just a single row of very small little seeds inside, the size of baby teeth. 

There is an edible kernel buried at the center of the seed. But to get at the editable kernel, you have to remove the outer seed first. You have to expend a lot of time, a lot of labor, to get very little to eat in return. Why bother? 

Moreover, teosinte is a wild grass. When the pod is mature, it just breaks open. There’s no structure in there to hold the seeds. So they just separate and fall out on the ground. And the big question is, why the early peoples began to pay attention to teosinte as a potential food plant? And there’s no good answer to that.

Geneticists suggest that the beginning of domestication, if you will, goes back at least to 7000 BC, or 9,000 years ago. One hypothesis is that early people were not actually interested in the seeds at first, but rather than fermentable sugars in the green stalks. There were other sources here of fermentable sugars that are easier to attain, so who knows?

But the earliest clear physical evidence that we have found for domesticated corn dates to about 4000 BC, and that evidence comes from Guilá Naquitz again, where they found the early fruit squash. Archaeologists found clear evidence that corn has been domesticated by that date. What they found at Guilá Naquitz are little structures, little proto-cobs. So instead of this single row of seeds, there is a structure with several rows of kernels around it. And by this date, the terminals have lost the hard outer seed coating and become fully edible. 

Domesticated corn cannot reseed itself. In order for you to reseed it, you have to pick the ears of corn off the stalks, pull down the corn husk, pull the kernels off and replant it. Corn is the only nature of domesticated plants that is incapable of self-reproduction. And by 4000 BC, it had shifted from this self-seeding wild grass to a fruit plant totally dependent on human intervention for reproduction.

Teosinte doesn’t grow wild here in the valleys, but it grows up in the sierra, up in the mountains around the valleys, which is where corn was probably domesticated — a domestication that has been spread rapidly and extensively through the Americas. And because corn is such a malleable plant, it took on the many forms of corn that were found growing here when Europeans arrived, and then quickly introduced to the rest of the world after contact, and again adapted to wherever it was introduced. Corn, for sure domesticated here in Mexico, and very likely here in Oaxaca, is the most widely planted cereal grain today in the world. There’s more corn planted than wheat, than rice.

While the pre-Hispanic peoples of Mexico knew how delicious tomatoes were, the silly Europeans thought they were poisonous!

Tomatoes and Other Plants Domesticated in Mexico

Let me remind you of some other food plants that have changed diets worldwide. And the first that comes to mind are tomatoes. Domesticated here in Mesoamerica. Very important in the pre-Hispanic diet, and quickly introduced to Europe. And for a long time, Europeans refused to eat tomatoes. They considered them poisonous. They bred them as ornamentals; they used them as fodder for animals — but wouldn’t eat them. Imagine! 

Avocados — domesticated here. No guacamole without avocados from here. Vanilla and cacao were also domesticated here. By the end of the 1500s, just about every major food plant had gone east and west. They were very quickly introduced and adopted. 

Avocados, not surprisingly, were also domesticated in Mexico. Wally shudders to think of a life without guacamole.

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Now, that’s a lot to digest about food plants. But it’s astounding how many different domesticated food plants come from the Oaxaca region, with its great biodiversity. ¡Buen provecho!

If you’re staying in Oaxaca, be sure to add the botanical garden to your itinerary. Tours in English are Monday through Saturday at 11 a.m. They’re a steal at 100 pesos (about $5) and last about two hours. The garden entrance is at the corner of Reforma and Constitución. Get there about half an hour early to play it safe; groups are limited to 25 people and fill up quickly. –Wally

Jardín Etnobotánico de Oaxaca

Reforma Sur
Ruta Independencia
Centro
68000 Oaxaca de Juárez
Oaxaca
México

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Sampling the 7 Moles of Oaxaca

Holy mole! The restaurant Hierba Dulce focuses on plant-based fare and takes traditional Oaxacan cuisine to the next level. 

Most Americans are only familiar with mole negro and don’t even realize there are many varieties of the Mexican sauce.

Mole (pronounced moh-lay) is one of Mexico’s most complex and versatile sauces. And nowhere is that more in evidence than in the southcentral state of Oaxaca, famous for seven distinct types of moles. 

If you’ve ever tried mole in the U.S., chances are it’s mole negro (black mole). This velvety, umber-colored sauce is a savory-sweet combination of dark chocolate, spicy chiles, nuts and spices usually served over enchiladas. Don’t get me wrong — I love me some chocolate, but mole can be so much more than that. There are numerous variations containing dozens of different ingredients, including chiles, garlic, spices, nuts and pepitas (pumpkin seeds), pulverized to a paste in a molcajete (a volcanic stone mortar and pestle). Tomatoes, tomatillos and water or broth are sometimes added, and many are slow-cooked to allow flavors to meld.

“ Don’t get me wrong — I love me some chocolate, but mole can be so much more than that. ”

The lightwood tables and modern chairs (not to mention that wall of cacti) take the Oaxacan restaurant Hierba Dulce up a notch.

Hierba Dulce’s Local, Organic Ingredients 

On our trip to Oaxaca, we knew we wanted to try the seven different types of mole, and we had heard that there was no better place to do so than at Hierba Dulce. The women-run establishment opened in 2017 and was the first in Oaxaca de Juárez to feature an entirely plant-based menu. Using traditional cooking and fermentation methods as a foundation, the restaurant began as a conversation among the founders of its sister project, Pochote Press. Their goal was to create a welcoming, inclusive culinary concept where they could offer accessible, nutritious, unprocessed fare to the local community. 

As Hierba Dulce began to flourish, Pochote Press moved out of the space. The restaurant uses organic ingredients, working strictly with small local farmers, and its dishes are made without processed oils, refined sugars or animal byproducts like asiento (lard). This setup helps provide a lifeline for these producers, who value genetic diversity over mass production. 

The restaurant is run by chef Mayora Georgina Cruz, and is tucked away in the open-air walled courtyard of a colonial-era house not far from the city center of Oaxaca de Juárez. Its name is the Spanish version of tzopelic xihuitl in Náhuatl, an indigenous language of the region, translating to  “sweet herb.”

This was the first place we dined at during our stay in Oaxaca. We arrived around 6 and were seated shortly after. The centerpiece of the courtyard was a tiled fountain with an image of the Virgin of Guadalupe. This was adorned with strands of brightly colored woven palm leaf garland anchored by a straw flower arrangement that put me in a festive mood. 

The gorgeous fountain at Hierba Dulce, with the Virgin of Guadalupe, colorful garlands and bright straw flowers

Hierba Dulce is women-run and focuses on unprocessed, local ingredients. The dinnerware, with its distinctive blackened spots, are from the nearby village of Santa María Atzompa and were handmade by Maestra Josefina Zárate.

To start, we each ordered Oaxaqueños, a cocktail made with the restaurant’s tepache and cachaça, a distilled spirit made from fermented sugarcane juice. At first, neither one of us thought it was that strong — until we finished it. They packed a surprisingly strong punch, and neither of us needed to order a second. 

The Oaxaqueño, a cocktail made with tepache and cachaça, packed a surprising punch.

Wally and I opted for the mole tasting for two, which featured the seven most famous types of Oaxacan moles. 

Dinner kicked off with a salsa verde and a roja.

As an appetizer, we were served a complimentary pair of salsas: a green one made with miltomate (tomatillo), serranos, avocado and cilantro, and a red one with smoked pasilla, morita and chile de árbol with miltomate. These were accompanied by housemade tostadas, crisp corn tortillas made with heirloom maíz, on a comal (a round, flat griddle). 

Try a sampler of the seven moles of Oaxaca and rate them as you go. Our fave was rojo, while verde came in last.

The 7 Moles of Oaxaca

Mole comes from the Nahuatl word molli, or “sauce.” This traditional, multilayered sauce typically begins with a base of dried or fresh chiles, seasoned with wild endemic herbs, vegetables and other ingredients. Cooking times vary by type; some come together quickly and can take as little as a few hours, while others take days to prepare. 

No two moles are alike. Recipes vary from region to region, from village to village, from family to family. All are slightly different, depending on who’s making it. The ones served at Hierba Dulce are Cruz’s recipes, adapted and tweaked into versions made without oil or refined sugar. 

We found that tortillas weren’t the best vehicle to serve with these moles — the sauce oozed out and made for a messy meal.

1. Amarillo / Yellow

Yellow chilhuacle, costeño and smoky-sweet guajillo chiles, spices, hoja santa (literally “sacred leaf” — a heart-shaped leaf with a slight peppery taste) combine with white beans to make an ochre-colored, mildly spicy mole. 

2. Verde / Green

This was the only mole of the seven that didn’t contain dried chilis (perhaps that’s why it was our least favorite). Its bright green color comes from miltomates, serranos, cilantro and epazote (a pungent herb with a flavor between tarragon and anise). 

3. Almendrado / Almond

This mole is made with guajillo and ancho chiles, heirloom tomatoes, almonds, oregano and cinnamon. 

4. Chichilo 

Intense and smoky, with pasila, mulato, guajillo and black chilhuacle chiles, garlic and onion, the addition of dry-roasted avocado leaves lend a subtle licorice flavor. 

5. Estufado

Olives, almonds, miltomates, tomatoes, onion, capers, perejil (parsley) and cinnamon combine in this version.  

6. Rojo / Red

This thick, brick-red sauce was the spiciest of the seven moles and used ancho chiles, pasilla chiles, garlic, onion, tomatoes, peanuts and dark chocolate. It was our fave. 

7. Negro / Black

The most labor-intensive of the moles, this one contains chilhuacle negro, mulato, pasilla, ancho, guajillo and chipotle chiles, plantains, and dark, bitter chocolate. The charred seeds of the chilhuacle negro give this mole its signature depth of color and flavor. Wally thought it was so sweet compared to the others, it practically worked as a dessert course. 

Most moles are made with chiles, herbs, tomatoes — and some even have chocolate.

Getting Sauced 

Moles are often served over rice, chicken or pork. Ours came with corn tortillas that were made moments before on a nearby comal in the corner of the courtyard. Most of the sauces were soupy, resulting in a messy dining experience. Perhaps we should have tried the mole sampling that comes with mushrooms. And after trying a few different varieties, it was difficult to really appreciate the subtle differences between the seven — though maybe that was because of the buzz we felt from the Oaxaqueños. 

Either way, we admired how Cruz has reinterpreted traditional ingredients in a sophisticated way. –Duke

Wally and Duke pose by the back wall of the Hierbe Dulce courtyard, which is lined with cacti known as Mexican fence posts.

Hierba Dulce

Calle Porfirio Díaz 311
Ruta Independencia
Centro
68000 Oaxaca de Juárez
Oxaca
Mexico

 

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