Oaxaca is a food city in the truest sense — the kind where something good is always right in front of you. This is everything I learned on a recent (last minute!) trip.
A first-timer's guide from a food writer's perspective: where to eat (including two Michelin-starred restaurants I didn't know were Michelin-starred when I walked in), what to cook, what to buy, and why you should pack a lead test kit. Street food, private cooking classes, ceramics studios, and the food science behind why Oaxacan cuisine is unlike anything else — pulled straight from my notes.
21 pages. No filler. Just the good stuff.