Oaxaca has a lot of flavors in the 8 regions. All the dishes are delicious and in every region there are different ingredients and different food. On the coast the sea provides ingredients for dishes with magnificent flavors.
ECOSYSTEMS THAT SUSTAIN THE GASTRONOMY OF THE COAST
CROPS
They are not an ecosystem but they provide products to the gastronomy of Oaxaca. In the region of the coast the corn, beans and fresh fruits are cultivated and with this fresh flavor waters and other fresh dishes.
JUNGLES AND MANGROVES
The coast has a lot of nature that goes from the sea to the mountains. There are mangroves and jungles close to the beaches, some of them in the National Parks like the one on Huatulco that give wild ingredients like iguanas and armadillos. The meat of these animals is used for some dishes.
OCEAN
This ecosystem gives ingredients not only to the coast, but also to Oaxaca City. The fresh ingredients arrive to Oaxaca City and are prepared in different restaurants that can be of signature cuisine or with traditional ingredients. The principal ingredients that the sea gives us are: fish, shrimp, tichindas (small oysters) and others.
DISHES OF THE COAST
The ingredients of the coast can be combined with ingredients of other regions making unique and very delicious dishes. Also they can be used with ingredients from only the coast and make other combinations. Here I will present some dishes that you will love.
SHRIMP TAMALES: The different tamales that are in Oaxaca are countless, and there are a variety of these all over Oaxaca. The ocean and the crops provide all the ingredients necessary to make them. Shrimp and corn are the principal ingredients of this dish that you can try in the coast.
TAMALES OF TICHINDAS: This is an exotic dish that is not found in a lot of places. This tamal consists in a dough that has guajillo and costeño chilies, garlic and onion, after that the tichindas are put inside with butter and hierba santa. The flavor of the tichindas comes out when they are cooked, this makes that the juice comes out and gives a great flavor.
DID YOU KNOW THAT the little oysters (tichindas) are washed up to 10 times before they are used in the kitchen?
FISH AND SHRIMP: In Oaxaca there is a variety of shrimps and fish that are prepared in a diversity of ways like grilled, garlic mojo, baked, breaded, to the devil (very spicy) or a la talla, every dish with a different flavor for different likes.
TO KNOW MORE ABOUT TAMALES VISIT: 5 TYPICAL AND EMBLEMATIC FOODS OF OAXACA THAT YOU HAVE TO TRY WHEN YOU COME, GASTRONOMY OF DAY OF THE DEAD
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All the photos presented here are from: Douglas Favero Photography.
THE RESTAURANT MENTIONED HERE IS NOT A PAID MENTION.
SOURCE: https://www.animalgourmet.com/2015/10/21/un-paseo-por-el-paraiso-gastronomico-de-las-8-regiones-de-oaxaca/ https://www.animalgourmet.com/2018/05/25/tamales-de-oaxaca/ AND PERSONAL KNOWLEDGE