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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.
  • Day16

    Arriving to Oaxaca we stayed with Paty, an old friend of Luci who she hadn't seen for over 35 years, and her husband Rubén and son Marío Rubén. They were absolutely delightful 100%. They took us to eat tlayudas, typical Oaxacan food like a large tortilla with beans, cheese and other fillings. Then to the centre of town whet we saw part of an open air theatre in front of Santo Domingo church. Also to the zocalo, the town square with treed gardens, open cafes, vendors, protestors and more.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

  • Day2

    Next up we headed to Oaxaca City (pronounced Wa-haka), about 7-8 hours by bus, south of Mexico City. Mainly we were using this as a stopover to break up the otherwise even longer trip south so we only really had one night and one full day here before catching an overnight bus. Oaxaca City was quite cute though and was the beginning of us seeing more colonial architecture, very colourful too. It was nice to be in a smaller town again too after the enormity of Mexico City.

    Again we arrived in the dark, about 8:30-9pm so it was hard to orientate ourselves with the place first off. We were starving as well but thankfully there was a little taco place still open just around the corner from our hostel. We had such good food here we went back the next night pre-overnight bus. It was our first taste of tacos al pastor, which is basically spit-roasted pork meat like kebabs. Apparently this name actually comes from the Lebanese merchants who immigrated to Mexico City in the 1900s and brought this concept with them, because "pastor" means shepherd. So now it is intertwined with the Mexican culture too and it's a great mix to say the least, as the pork is usually cooked with chilli and other miscellaneous herbs and spices. NOM.

    With the day we had in Oaxaca City we explored the small historic town and also caught a bus up to the top of one of the mountains on the outskirts of the town called Monte Alban. Like Mexico City, Oaxaca is at altitude (1555m) but situated on a plateau with higher peaks surrounding it. So aside from awesome views of Oaxaca and the valley below, Monte Alban also had ruins from an ancient town, dating back to 300-900 AD.

    There were big pyramids, the Gran Plaza, tombs and a ball court where they used to play an ancient game called Pok ta Pok. This game between two teams involved trying to get the ball through a hoop in the middle of the court, but only being able to touch the ball with their hips or knees. Slightly hard to comprehend how this would work!

    Edit: We were fortunate enough to see this game being played in real life in Mérida - see that post for further info!

    To be fair Mike and I aren't massive on ancient ruins or buildings/history in terms of buildings but they were interesting to see and difficult to comprehend how they were even built at that time with who knows what kind of tools.

    Time to brave the first of (hopefully not too many) overnight buses. Wish us luck!
    Read more

  • Day505

    Waar we heerlijk geadopteerd zijn door een fijne Mexicaanse meidenfamilie bestaande uit mams en twee dochters (14 en 20) via AirBnB. Op sleeptouw genomen naar de familie voor tortillas en lappen vlees op de BBQ met kerst. Op zoek naar dansen op de plaatstelijke zocalo (het dorpsplein) erna. En samen met dezelfde familie en alle neven en nichten hebben we oud & nieuw gevierd met karaoke, pozole (traditionele Mexicaanse soep) en een schrijnende afwezigheid van tequila drinken (sterk religieus als reden vermoeden wij). Onze meegebrachte fles ging weer halfvol mee naar huis. Wel goed voor onze fitheid op 1 januari.
    Overmorgen op pad naar ons eerste strand in een half jaar.

    Heel veel gezondheid, liefde en avontuur in 2017!
    Read more

  • Day34

    Vom 31.10. bis 2.11. wird in México der día de los muertos gefeiert. Das sehr bunte und fröhliche Fest dient der Erinnerung der Verstorbenen, es wird geglaubt, dass die Toten zu dieser Zeit ihre lebenden Verwandten besuchen. Überall sind Altäre aufgebaut und es wird ausgelassen gefeiert 😀

  • Day48

    Danach ging's 8 Fahrstunden durch kurvige Bergstraßen und die Stadt Oaxaca, welche wir am ersten Tag gleich mal hinter uns ließen und in El Tule den angeblich ältesten (1500 - 2000 Jahre alt), und größten (Stammdurchmesser 14 Meter) Baum der Welt besichtigten!! Am Nachmittag desselben Tages verbrachten wir gute drei Stunden am "Hierve el agua", aus dem berggestein aufsteigende mineralische Quellen, die vor spektakulärem Ausblick in die grüne Bergwelt natürliche Becken formten im Sinne von Infinity Pools! Außerdem bildete das über tausende Jahre überlaufende, sukkzessive petrifizierte Wasser einen enormen versteinerten Wasserfall Richtung Tal!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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