SOME DELIGHTS OF OAXACAN TRADITIONAL CUISINE TO BE ENJOYED IN OUR RESTAURANT "THE ANDARIEGO" OPEN DAILY FROM 7:30 AM. TO 10:30 PM.
Delicious Moles, homemade with traditional Recipes:
The state of Oaxaca is large and very mountainous with various indigenous ethnicities and microclimates making for a number of regional variations in the food. The state is called "the land of the seven moles", with these being named mole negro, colorado, amarillo, verde, chichilo, coloradito, all differently colored and flavored, based on the use of distinctive chilis and herbs. The last, manchamenteles, is really a chicken and fruit stew.The best known of Oaxaca's moles is mole Negro, which is darker than mole poblano and just as thick and rich. It also includes chocolate, as well as chili peppers, onions, garlic and more, but what makes it distinct is the addition of a plant called hoja santa. It is the most complex and difficult to make of the sauces. In second place is mole coloradito, which is often simplified and sold as an enchilada sauce.
Mole Verde, in contrast to the above is always made fresh with herbs native to the region.
Also, in our El Andariego Restaurant you can taste Mezcal, or mescal, that is a distilled alcoholic beverage made from the maguey plant (a form of agave, Agave americana) native to Mexico. The word mezcal comes from Nahuatl metl and ixcalli which mean 'oven cooked agave.
The maguey grows in many parts of Mexico, though most mezcal is made in Oaxaca. There is a saying attributed to Oaxaca regarding the drink: "para todo mal, mezcal, y para todo bien también" (for everything bad, mezcal, and for everything good, too.)
Enjoy of the best tastes and the splendid Oaxaca gastronomy in a beautiful environment, full of colors wherein the smell mixture and tastes concentrate in one to achieve so, the best of the culinary experiences.