In the humble kitchens of Oaxaca’s Central Valleys, the rhythmic sound of hands patting corn masa echoes a tradition thousands of years in the making. Women prepare tlayudas—large, thin tortillas that form the foundation of one of Oaxaca’s most beloved dishes. Behind them, clay pots of black beans simmer over wood fires, filling the air…
The Ancient Soul of Mexico’s Kitchen: Oaxaca’s Culinary Heritage