#9
Oaxaca, Mexico
Grasshopper-topped tlayudas and seven moles. Mexico's culinary soul.
Its seven mole varieties require two to three days of preparation each, a time investment that surpasses the average street dish. Mercado 20 de Noviembre has grilled tasajo over open coals since 1978, with vendors selling 200-plus portions daily. Mezcal adds a smoky alcoholic complement to every meal, but the street food itself elevates Oaxaca beyond Mexico City’s offerings.
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