The Irish Mail on Sunday

Get a taste of Mexico at its authentic best

- By Thomasina Miers

IFIRST came to Mexico when I was 19. The food was a revelation, and I ended up travelling all around Mexico eating everything I could see.

Ten years later I was back. I visited Oaxaca City – and have been going there regularly ever since. It’s where the idea for Wahaca, my chain of Mexican restaurant­s, was born, and where I still come to research our menus. The Oaxaca region has its own distinct microclima­te, which means it has amazing produce. It’s best known as the ‘Land of Seven Molés’, special sauces which are made with all kinds of chillies.

It’s there that I met Alejandro Ruiz, a great chef who’s revitalise­d the restaurant scene in Oaxaca City. His Casa Oaxaca Cafe does the best traditiona­l Mexican breakfasts: huevos rancheros – fried eggs with a Mexican herb called hoja santa – panes de nata, which are clotted cream cakes, and Mexican hot chocolate, made with water instead of milk and a special blend of cacao, almonds, sugar and cinnamon.

Round the corner is Itanoní Flor del Maíz, a corn restaurant. Whether you go for quesadilla­s, tacos or memelas, they’re all made from various varieties of corn sourced from a co-operative of different growers. It’s a pretty spectacula­r place, where you can see everything made on the griddle in front of you.

Alejandro is an amazing guide to the city’s markets. You can book a tour with him of the main wholesale market in the city, the Central de Abastos, through his hotel, Casa Oaxaca – and for 2,000 pesos (€87) he’ll show you round the best places, such as Valentina’s memela stand, then

buy ingredient­s and give you a cooking class. All with wine, of course.

Alternativ­ely, you can explore the Benito Juarez Market by yourself. It’s the oldest in the city and more touristy, but lovely. Find empañadas de molé mario, which is a variation on a taco, loaded with yellow molé, shreds of chicken, and white onion relish.

You can also buy ingredient­s like chorizo and steak and take it to be cooked to eat with the different tortillas. It’s a very democratic way of eating.

For further informatio­n on Oaxaca, go to visitmexic­o.com. AeroMexico ( flights.aeromexico.com) offers return flights from London Heathrow to Oaxaca from about €625. Tour operators include Last Frontiers (lastfronti­ers.com) and Journey Latin America ( journeylat­inamerica. co.uk).

 ??  ?? TUCKING IN: Thomasina with local chef Alejandro Ruiz and, left, a traditiona­l Sunday market in Oaxaca
TUCKING IN: Thomasina with local chef Alejandro Ruiz and, left, a traditiona­l Sunday market in Oaxaca

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