Mexico

Oaxaca City

Here you’ll find travel reports about Oaxaca City. Discover travel destinations in Mexico of travelers writing a travel blog on FindPenguins.

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  • Day109

    We had some breakfast, went for coffee and then wandered up to the market. I had a Cremina roll which was a chicken schnitzel with avo big crunchy roll! Was delicious. We then had a very mad rush back to the hostel to get our things, raced to the bus stop, got on a local bus, it went too slow so we got off and got a taxi to the main bus station, we ran and got a ticket and boarded the bus to Oaxaca with only a few minutes to spare. The bus was super fancy with very comfortable seats! The bus was about 4.5hours and on arrival we walked 1.5km to our AirBnB. We checked in and went out for Mezcal on a roof top while hiding out of the rain. We had a massive serve of nachos and guacamole! We then went to another Mezcal place for more tastings where they had a musician playing. The drinks were yummy and quite smoky in flavour!Read more

  • Day110

    We had a sleep in then went for coffee and breakfast at a cafe. After we wandered around to the Cathedral, had a look in some shops, we walked down to the market to look at all the food. There were many chocolate shops making chocolate from scratch. We looked at the textile museum which had some amazing pieces in there. I then put washing on, we had more coffee, checked out the bus station and had an early dinner at the market. I had lots of beer cooked over coals from the meat section. Not much veggies if you order anything with meat!
    We had some beers back at our apartment and went to the jazz club for some mojitos.
    Read more

  • Day43

    Von Ruben:

    Der ethnobotanische Garten in Oaxaca

    Einem botanischen Garten kennt ja eigentlich jeder... aber ethno-, was bedeutet ethno?
    Das ist eigentlich ganz einfach: "Ethno" bedeutet, dass es mit Menschen zu tun hat.
    In diesen ethno-botanischen Garten sind also nur Pflanzen, die der Mensch früher (und heute) genutzt hat, z.B. Baumwolle, essbare Pflanzen oder Pflanzen mit denen man früher die Kleidung gefärbt hat.
    Als wir in den etho-botanischen Garten gegangen sind, haben wir eine Führung auf Deutsch bekommen.

    Die Geschichte des ethnobotanischen Gartens

    Vor 200 Jahren war dort, wo jetzt ein Museum und ein Garten sind, ein Kloster und ein Garten, nus dass der Klostergarten nicht ethno und auch nicht endemisch war, aber dafür war er mehr als doppelt so groß.
    Nach 100 Jahren wurde das Kloster zur Kaserne, und der Garten wurde zum Exerzierplatz der Armee.
    Erst im Jahre 1994 wurde der Exerzierplatz zum ethnobotanischen Garten mit ausschließlich endemische Pflanzen (über 900), und die Kaserne wurde zum Museum, was es heute ist.
    Oaxaca ist der Staat mit der größte Biodiversität aus ganz Mexico.

    Die Zisterne

    Die Mönche des Klosters hatten vor 200 Jahren eine Zisterne gebaut, die es übrigens heute noch gibt. Diese Zisterne hat 108 Tonne Wasserspeicher und wird mit dem Regenwasser, das in der Sommerzeit fällt, gefüllt. Von der Zisterne führen mehrere Rohre weg, und unter dem ganzen Garten durch, so dass man in der Winterzeit den ganzen Garten bewässern kann.

    Die Tour

    Die Tour war schön, interessant und voller Mücken.
    Am Anfang gab es viele Kakteen in verschiedene Größe. Die größten und längsten hatten keine Stachel, da sie über Jahrhunderte abgezüchtet wurden.
    Die Feigenkakteen hatten einen weißen Parasit, der aussah wie Wolle, aber wenn man ihn zerrieb, war die ganze Hand rot. Damit wurden früher die Kleider eingefärbt.
    Danach gab es Bäume, mit dessen Nüssen man waschen konnte.
    Es gab auch Pflanzen, deren Milch eine Säure ist, die die Haut verbrennt. Das was das interessanteste aus der Tour.
    Read more

  • Day47

    "....
    La nostra povertà può essere misurata dal numero e lo sfarzo delle nostre feste popolari. I paesi ricchi ne hanno poche: non c'e' il tempo ne' la disposizione. E non sono necessarie; la gente ha altro da fare e quando si diverte lo fa a piccoli gruppi. Le masse moderne sono agglomerati di solitari. Nelle grandi occasioni, a Parigi o a New York, quando il pubblico si raduna nelle piazze o negli stadi, e' da rilevare l'assenza del popolo: si vedono coppie e gruppi, mai una comunità viva dove la persona umana si dissolve e contemporaneamente si riscatta. Ma in che modo un povero messicano potrebbe vivere, senza le due o tre feste annuali che lo compensano delle sue angustie e della sua miseria?
    Le feste sono il nostro unico lusso; sostituiscono, forse vantaggiosamente il teatro e le vacanze, il "week-end" e il "cocktail-Party" degli anglosassoni, i ricevimenti borghesi e i caffè dei mediterranei.
    In quelle cerimonie - nazionali, locali, di gruppi o famiglie - il messicano si apre all'esterno. Tutte gli danno occasione di rivelarsi o dialogare con la divinità, la patria, gli amici o i parenti. Durante quei giorni il silenzioso messicano fischia, grida, canta, lancia petardi, scarica in aria la sua pistola. Scarica la sua anima. E il suo grido, come i razzi luminosi che tanto ci piacciono, s'innalza verso il cielo, scoppia in un'esplosione verde, rosa, azzurra e bianca e precipita vertiginosamente, lasciandosi dietro una serie di scintille dorate. Quella notte gli amici, che per mesi interi non hanno pronunciato altre parole che quelle prescritte dalla cortesia indispensabile, si ubriacano insieme, si fanno confidenze, piangono le stesse pene, si scoprono fratelli e talora, per mettersi alla prova, si uccidono a vicenda.
    ...
    Grazie alle Feste il messicano si apre, partecipa, comunica con i suoi simili e con i valori che danno senso alla sua esistenza religiosa o politica. Ed e' significativo che le feste di un paese come il nostro siano tante e tanto allegre. La loro frequenza, lo splendore che raggiungono, l'entusiasmo con cui tutti partecipiamo, sembrano rivelare che, senza di esse scoppieremmo. Esse ci liberano, sia pure momentaneamente, da tutti quegli impulsi senza sbocco e da tutto quel materiale infiammabile che stipiamo nel nostro intimo. Ma a differenza di quel che capita nelle altre società, la festa messicana non e' affatto un ritorno a uno stato originale di indifferenziazione e libertà; il messicano non non cerca di tornare indietro, ma di uscire da se' stesso, di oltrepassarsi. Tra di noi la Festa e' un esplosione, uno scoppio. Morte e vita, giubilo e lamento, canto e urlo si uniscono nei nostri festeggiamenti, non per ricrearsi e riconoscersi, ma per fagocitarsi reciprocamente. Non c'e' nulla di più allegro di una festa messicana, ma non c'e' nulla anche di più triste. La sera della festa e' pure sera di lutto."

    Octavio Paz
    Il labirinto della solitudine
    Read more

  • Day193

    After a relaxing stay at the church in San Francisco Telixtlahuaca we pedalled the 35 km remaining to Oaxaca. We grabbed some groceries, then scouted the cobblestone streets of downtown Oaxaca for a buffet - we were rewarded with a 40 peso buffet with great food and fruit, but no mole (yet!). We met up with our Warmshowers host Juan Pablo in the afternoon and went to tour the local markets to try some typical Oaxacan food - tejate, a prehispanic energy drink made with coconut oil and cacao; chilacoyota, sweetened squash water; chapulines, the smaller (superior) Oaxacan grasshoppers; and chocolate, delicious and made locally. After our tour we stopped at Juan Pablo's friend Erika's design & internet shop, and she decided that she and her mom Silvìa would host us as their house was bigger and then we wouldn't have to camp on Juan Pablo's tiny patio. While we waited for Erika to finish work, Silvìa made us delicious hot chocolate, made with her own homemade chocolate, and we learned that this is the best way to enjoy the plentiful sweetbreads of Mexico. With the chapulines we had bought at the market and a variety of other grocery purchases we had all the makings of a late dinner (eaten at 9:30 pm) of tlayudas - the local large corn tortillas, with homemade guacamole, black beans, quesillo (Oaxacan string cheese), cream, salsa and the chapulines. The next morning we ate marmelas made by Silvìa before heading back out to explore the sights of downtown Oaxaca and delve deeper into the markets. We also searched for Juan Pablo, who is a street musician, among the downtown squares, but eventually found him back at Erika's shop at the end of the day with his guitar in hand. Given the great intro to food and excellent folks in Oaxaca, we were thrilled with having finally arrived in the city!Read more

  • Day195

    Silvìa is quite the cook, and promised to show us how to make mole while we were in Oaxaca. In October each year she prepares the paste (or pasta in Spanish): she roasts various types of chilies (chihuacle, pasilla and more), onion, garlic, sesame seeds, almonds, and peanuts, then heads to a local mill to have cinnamon, sugar, chocolate, oregano and other spices milled together with the roasted ingredients, and finally fries everything in pig fat, stirring constantly to produce the final mole paste. We set to work making mole sauce on our second day with Silvìa. She started by boiling chicken pieces to make a chicken broth, then blended tomatoes (red and green ones, called miltomate) and boiled them before adding the mole paste and the chicken broth. Finally she prepared rice and we had a meal of mole over chicken with rice. Each part of the process was done carefully and well, very much unlike Holly's multi-tasking cooking, and the result was delicious! We chatted about the family and more about typical Oaxacan food over our tasty meal, then headed out to work off the meal by biking up the 7 km and 300 m of elevation to Monte Alban, a Zapotec archeological site. We took in the peaceful atmosphere and excellent views of the valley below at a site where archeologists think that child sacrifice rituals may have been routinely undertaken. The ride down was much more enjoyable than the grunt up and took us back to eating more delicious food with Erika and Silvìa, hurrah!Read more

  • Day197

    We were so lucky to be introduced to Erika and Silvìa by Juan Pablo and can't thank the three of them enough for their hospitality, as our experience in the city of Oaxaca wouldn't have been nearly as special without them. Juan Pablo and Erika were keen to practice their English, which made it fun to try and have extended Spanglish conversations, and Silvìa was amazingly patient in her kitchen as we crowded around asking her endless questions about how the local foods are prepared. Silvìa and Erika also made sure we were well fed during our stay with them - we may have gained a few pounds in the process! When it was time to hit the road again Erika played us a farewell tune on her recorder and we said a sad goodbye after 4 great days in Oaxaca City.Read more

  • Day183

    Today, we mostly spent on the road, making our way to Oaxaca City. Obviously, I'd rather spend the time outside a vehicle, but it was a good time to relax and spend a good time together :)

    A few cool things on the way: constant view of some volcano, mountain range or high peak, driving & eating ice cream, huge fields of cactus, a Mexican chess master, indigenous art and the best food we've had so far in Mexico!Read more

You might also know this place by the following names:

Oaxaca, Oaxaca de Juárez, Oaxaca City, ወሓካ ዴ ዋሬዝ, أوخاكا, ܘܐܟܐܩܐ ܕܝ ܟܘܐܪܝܣ, Оахака де Хуарес, གའཀགྲོང་།, Οαχάκα ντε Χουάρες, اوآخاکا د خوارز, אואחאקה, वाहाका डे जुएरेज़, Օախակա դե Խուարես, OAX, オアハカ, ოახაკა-დე-ხუარესი, 오악사카, Guaxaca, Oachaka, Oahaka, Оаксака де Хуарез, वाशाका दे हुआरेझ, Huaxyacac Juárez, Byen Oaxaca, Oaxaca by, Оахакæ-де-Хуарес, ਵਾਹਾਕਾ ਦੇ ਖ਼ੁਆਰਿਸ, Oaxaka de Juárez, Оахака-де-Хуарес, Оахака, วาฮากา, Lungsod ng Oaxaca, اوکساکا سٹی, 瓦哈卡市

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