![]() ![]() What follows is my personal roundup of a day’s worth of excellent eating inspired by and discovered on the street. For me, though, the heart of Oaxacan food is still found tucked down cobblestone alleyways and in corners under awnings and on hot stone sidewalks. ![]() Some of these places are doing marvelous work, innovating and riffing on local ingredients - from grasshoppers to quesillo. Each time we return, we’re shocked at the new crop of upscale restaurants offering 1,000-peso plates. Oaxaca has changed in profound ways in the years since we left. He chatted with Elena while she ate her dulce de leche. It was as if the intervening decade had been a mere afternoon. The vendor and his cart looked exactly the same. Bravo, Jorge, our 5-year-old, Elena, and I were walking down a street in the Centro when I heard it: that uncanny, three-note song rumbling like thunder up the cobblestones. Twelve years after we’d moved from our tiny apartment at the end of M. My husband, Jorge, and I left Oaxaca in 2010. ![]()
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