Information about Oaxaca, Mexico
The city of Oaxaca sprawls across a grand expanse of deep-set valley, 1600m above sea level. Its colour, folklore, numerous fiestas, indigenous markets and magnificent colonial centre make it one of the country’s most rewarding destinations once central to the Mixtec and Zapotec civilizations, the city had a limited role during the early years of the Spanish Conquest. Cortés, attracted by the area’s natural beauty, created the title of Marqués del Valle de Oaxaca, and until the Revolution his descendants held vast estates hereabouts. For practical purposes, though, Oaxaca was of little interest to the Spaniards, with no mineral wealth and, due to the rugged mountain terrain, no real agricultural value (though coffee was grown). This meant that the indigenous population was largely left to get on with life and did not have to deal with much outside influence beyond the interference of a proselytizing Church. Nevertheless, by 1796 it had become the third largest city in Nueva España, thanks to the export of cochineal and, later, textile manufacturing. Today Oaxaca is well on its way to becoming an industrial city the population is over 250,000. In the colonial centre, thanks to strict building regulations, the city’s provincial charm is hardly affected and just about everything can be reached on foot. Oaxaca is widely seen as the artistic centre of Mexico, with several state-run and private galleries, craft and jewellery masterclasses and regular exhibitions. You’ll also see the state’s most famous son, Benito Juárez, commemorated everywhere in Oaxaca, a privilege not shared by Porfirio Díaz, the second most famous Oaxaqueño, whose dictatorship most people have chosen to forget. Surrounding Oaxaca is some extraordinary topography, making an impressive backdrop to the city skyline at sunset. The Sierra Madre del Sur enters Oaxaca State from the west, while the Sierra Madre de Oaxaca runs down from Mexico’s central volcanic belt. The two ranges meet in the centre of the state and between them, converging in Oaxaca city, lie the three Valles Centrales. Simply being in Oaxaca, wandering through its streets and absorbing its life, is an experience, especially if you happen to catch the city during a fiesta (they happen all the time). Nonetheless, you should definitely take time out to visit the Museo de las Culturas and the Museo Tamayo, the markets (craft shopping in Oaxaca is among the best in the entire country), the churches of Santo Domingo and La Soledad, and to get out to Monte Albán and Mitla. While you could certainly cover the city’s highlights in a leisurely two days, it’s easy to stay for much longer. Plaza de la Constitución, closed to traffic and surrounded by portales (arcades) sheltering languid cafés, sees a steady stream of beggars, hawkers, business people, tourists and locals. It continues to be Oaxaca’s kaleidoscopic central reference point, and features some of the best free entertainment in the city especially displays of music, song and dance. On Sundays and many weekday evenings you’ll find a band playing in the centre, or else a performance or exhibition opposite the cathedral. On the south side of the square, the Neoclassical former Palacio de Gobierno has been transformed into the fancy Museo del Palacio (Tues–Sat 9.30am–7pm, Sun 9.30am–5pm), an ambitious project that symbolizes the earnest post-2006 efforts to rebuild the city. This is essentially an ethnographical museum, albeit presented in a very modern and interactive manner, with hands-on exhibits and all sorts of displays. Starting with the evolution of life on Earth, the museum covers the development of human society across the planet (with reference to Oaxaca). It’s worth wandering in to view the murals by Arturo García Bustos in any case; painted between 1985 and 1987 they smother the main staircases of the courtyard. The first mural depicts the country’s history: at the top are the revolutionary Ricardo Flores Magón (left), Benito Juárez and his wife Margarita Maza (centre) and José María Morelos (right). Porfirio Díaz appears below Juárez, with a sword. At the bottom right, Vincente Guerrero’s execution at Cuilapam is shown. The left wall shows ancient Mitla and is supposed to evoke the native roots of the country.
The markets are the main reason most travellers venture south of the plaza. Traditionally, Saturday is market day, and although nowadays the markets operate daily, it’s still the day to come if you want to see the old-style tianguis (markets) at their best. Indígenas flood in from the villages in a bewildering variety of costumes, and Mixtec and Zapotec dialects replace Spanish as the lingua franca. The majority of the activity, as well as the serious business of buying and selling everyday goods, happens at the sprawling Mercado de Abastos, by the second-class bus station. This is the place to go for fruit, vegetables, meat, herbs, spices and all manner of household goods, from traditional cooking pots to wooden utensils and furniture you could spend a couple of hours lost in here. Just one block south of the plaza, the Mercado Benito Juárez Maza makes for an easier target, where raw meat, fruit, clothes and bag stalls blend with some of the best budget eateries in town. There are also plenty of stalls more obviously focused on tourists: mescal, local cheese and mole are the products of choice. South of the market, on 20 de Noviembre at Aldama, the 1890 church of San Juan de Dios (replacing a far earlier church) attracts villagers and market traders who’ve come to town for the day and want to pay their respects, but the real highlight sits just behind it. The Mercado 20 de Noviembre is essentially a giant food court, a cacophony of sights, smells and tastes. Indigenous women wander labyrinthine corridors amidst plumes of incense, inviting you to try curious Oaxacan dishes such as chapulines (crunchy baked grasshoppers) and chicharrones (crispy pork fat). An excellent place to eat, the market is lined with comedores serving inexpensive food, such as chiles rellenos and tamales. You’ll also find the best mescal and chocolate stores around here. Finally, the Mercado Artesanías, two blocks southwest on 20 de Noviembre between Mina and Zaragoza, is the site for village handicrafts such as rebozas (shawls), rag dolls and green china; plenty of fresh produce and flowers; and the infamous chapulines (fried grasshoppers). While many of the goods here can be much cheaper than in the smaller markets, be warned that it’s very touristy. There are numerous shops around the plaza and on Alcalá that will give you a good idea of the potential quality of items you can buy in the market, or try the Mujeres Artesanias de los Regionales de Oaxaca at 5 de Mayo 204 (daily 9am–8pm).
The food in Oaxaca is sensational. The cheapest places to eat are in the markets, either in the section of the Mercado de 20 de Noviembre around 20 de Noviembre and Aldama, or in the market by the second-class bus station, where you’ll find excellent tamales. You’ll also find a medley of stalls dotted around the plaza and along its peripheral streets that serve filling staples such as elote (corn on the cob) and flautas (deep-fried, rolled tortillas filled with mozzarella-like string cheese or meat). Other happy hunting grounds include the stalls on García Vigil near the Carmen Alto, and the organic market near the aqueduct. In addition to stalls, the plaza is ringed by cafés and restaurants where you can sit outside irresistible as ever and not as expensive as their position might lead you to expect and there are plenty of simple places for everyday meals in the streets round about. On the pricier end, there are some colonial-style and contemporary upscale restaurants that offer nouvelle Mexican dishes that use local herbs and produce to create imaginative, and usually healthier dishes. Oaxaca also provides welcome relief for vegetarians, especially those who have been restricted to endless huevos and quesadillas in other parts of the country.
The markets are the best place to indulge in two of Oaxaca’s favourite treats. Mescal, the Oaxaqueño drink of choice, is sold everywhere in bottles that usually have a dead gusano worm in the bottom. Legend has it that the creature lives on the cactus-like maguey plant (it’s actually a type of caterpillar) and is there to prove that the ingredients are genuine. You don’t have to eat the worm, though few people are in any state to notice what they’re ingesting by the time they reach the bottom of the bottle. Mescal and tequila are similar drinks tequila is simply a speciality type of the more varied mescal. True tequila is made only from the prized blue agave species, while mescal may be a combination of a number of types of maguey. Both alcohols are made from the sugary heart of the plant, which is baked, pulverized and then distilled. These liquors were developed around the same time, when the Spaniards introduced distillation after the Conquest. Surrounding the Mercado 20 de Noviembre are clusters of mescal stores where you can, taste before you commit to buying; good brands include Monte Albán, Rey Zapoteco, Beneva and Oro de Oaxaca. Most shops are open daily 9am–9pm, and sell small bottles. Several towns produce mescal, but the original is Santiago Matatlán, 45km from Oaxaca City. You’ll see mescal tours advertised everywhere. On the south side of the market, your nose will lead you to Calle Mina, which is lined with spice vendors selling plump bags of the chile-and-chocolate powder that makes up most Oaxacan moles. Cinnamon-flavoured chocolate powder is also available, for cooking or making into drinking chocolate. One of the best places in this area to try a mug of hot chocolate laced with almond, cinnamon, sugar or chile is Mayordomo, the Willy Wonka of Oaxaca. The main branch is at the corner of Mina and 20 de Noviembre; luscious hot chocolate served with bread, malts, and you can buy pure cacao served by the kilo and all sorts of boxes of chocolates. Nearby La Soledad at Mina 212 has a row of old bean-crushing machines and is drenched in the overpowering aroma of sweet cacao choc addicts beware.
Oaxaca is a wonderful city for gourmands, while the state is known as the “land of the seven moles” after its most famous sauces: negro or mole Oaxaqueño (the most popular, made with chocolate giving a distinct roasted flavour), amarillo, coloradito, mancha manteles, chichilo, rojo and verde. Moles are typically served with chicken or enchiladas, but you don’t have to go to one of the smart restaurants serving contemporary Oaxacan cuisine to sample them: mole negro is often better from street or market vendors. Other specialties include tamales, worth trying in any form, and chapulines, crunchy seasoned grasshoppers. Tlayudas, giant crisp tortillas dressed with beans and a mild Oaxacan string cheese called quesillo, are staples of cafés and street stands after dark. The place to go for exceptional home-made ice cream is the plaza in front of the church of La Soledad, where you can sit and gorge yourself while watching the world go by. Flavours are innumerable and often bizarre, including elote (corn), queso, leche quemada (burnt milk), sorbete (cinnamon-flavoured sherbet) and exotic fruits like mamey, guanabana and tuna (prickly pear; a virulent purple that tastes wonderful). There are also more ordinary varieties like chocolate, peanut and coconut. You can buy local organic coffee at Café de Oaxaca Orgánica (Mon–Thurs 9am–10pm, Fri & Sat 9am–11pm) opposite Casa de las Bugambilias at Reforma 401, and drink it next door at Café La Antigua.