Go beyond the mole negro with hyper-regional varieties
in the republic; some communities use green plantain, mextlapiques , yucca, and rice flour in more uncommon tamale recipes. And an abundance of these unique approaches can be found in the eight regions of Oaxaca, a vivid diversity formed from its 16 indigenous groups and robust community of afromexicanos.
Oaxacans eat tamales at weddings, at calendas, on Dia de Los Muertos, countless religious and indigenous holidays, Christmas, and in the everyday — they’re sold at street carts, and from homes in the pueblos. The state’s most famous tamal, tamal de mole negro, routinely announced from bicycle horn speakers in CDMX on a recording loop, “ya llegaron sus ricos tamales oaxaqueños…” sends chilangos sprinting out of their doors for a taste of Oaxaca.
There are many popular tamales in Oaxaca’s most tourist-filled region: salsa verde de pollo, chicken in a sauce of chiles serranos, tomatillos, scented with pungent epazote; mole coloradito thickened with sweet plantains. But the best known is likely the honored mole negro, a global hit known all over Mexico as the tamal oaxaqueño. You’ll find the tamal de mole negro in markets, sold by street vendors serving from baskets covered in towels, or from beverage coolers loaded onto cargo bikes.
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