Its location, as the NY Times reports, “along with the surviving influences of several pre-Hispanic cultures in Oaxaca State, all of which converge in the capital, yield a dizzying number of plants, fruits, vegetables and herbs, almost all of which seem to find their way into the region’s food.” To put it simply, local chef Pilar Cabrera explains that at its core, Oaxaca cuisine is based on “an uncompromising devotion to fresh, unprocessed local ingredients.”
