Salvador Dalí said he didn’t care about Mexico because it was simply too surreal – a feeling that could make you think twice when you enter Oaxaca, the most dynamic and surreal state of the whole country! Here, the air is thick with the echoes of prehispanic traditions, living in the animated streets, the faces of the inhabitants and the language that sings through the markets. But the jewel of the crown of the capital of Oaxaca? The magnificent Santo Domingo – A colossal church sparkling with gold that leaves visitors in admiration.
Now let’s talk about the spectacular Oaxacan cuisine! Imagine this: smoked, spicy flavors and based on floating plants through the markets where the aroma of fresh meat mixes with fragrant herbs. Corn is the heart rate of Oaxacan dishes, and you will cleverly find it associated with ingredients such as insects, honey and chocolate – a culinary journey perfected over thousands of years in the vibrant houses and streets of Oaxaca.
But wait, there is more! In a land rich in tradition, innovation is considered to be an act of daring rebellion. Oaxacans channels their creativity through food, art, literature and, in particular, gastronomy. A culinary pioneer, Ricardo Arellano, occupies the front of the stage today with his revolutionary creations.
Japan meets Oaxaca
Imagine want of sushi in Oaxaca – seems weird, isn’t it? I would never have planned to merge sushi with a mole! But Ricardo, with unequaled ingenuity, includes the essence of traditional oaxacan flavors and transparently honors the beauty of Japanese culinary techniques.
Raw
Crudo, an unpretentious jewel, was waiting to be discovered, an unpretentious jewel behind a typical colonial facade. Browse the doors and you are welcomed by a fusuma – a traditional Japanese slippery door – inaugurating you in an intimate culinary experience like the others. It’s not just a meal; It is an exciting fusion of Japanese and oaxacanes cultures, revealing surprising similarities in their deep respect for nature and craft craftsmanship passed through generations.
Inside Crudo, the menu is a carefully organized selection of 15 exquisite articles. You can indulge in Omakase or opt for the raw menu .crú bar, with four customizable dishes and a dessert. Each plate is a masterful meeting, merging Japanese techniques with Oaxacan ingredients in an enticing dance of flavors.
OLAKASE OMAKASE
Prepare for the Omakase experience – a breathtaking series of nine lessons! Among them, three creations have stood out, each a spectacular symphony of taste and technique.
First of all, the Hamachi tuna dazzled with Xoconostle and heritage tomato diapers between succulent tuna slices, associated with a spicy dough in the shape of a mole. The sweet flavor of the Xoconostle, the richness of the mole and the brilliant pop of the tomato unite perfectly, creating an explosion of harmonious flavors.
Then the Elote Nigir is a pure alchemy of street food! A piece of tender corn at the top of a rice ball, garnished with a creamy mayonnaise infused with insects and sprinkled with insect powder. It is rich, unique and quite unforgettable!
And then there is the Anguille Taco with Maguey Worm. Instead of tortillas, imagine an envelope of delicate algae filled with succulent grilled eels, seasoned rice and crunchy cooked agave which brings the flavor of a tiny worm. To wash it, a smooth plan of Mezcal is waiting to raise this delicious experience!
Unique experiences
Each Omakase adventure is only suitable for the coolest ingredients of the season, promising a different experience each time!
If you are looking for suggestions, don’t miss the attraction of Oaxaca! Launch your day with a dynamic breakfast on the lively market, savor an enticing mole in any local restaurant and treat yourself to the Crudo of Chef Ricardo. Here, you will discover the heart rate of Oaxaca: friendly inhabitants, extraordinary food and a simply magical atmosphere. You will feel the roots of a rich culture that bursts with life – imbued with mysticism, historical weight and an artistic spirit that fuels the creativity of artists like Rufino Tamayo and Francisco Toledé.
So, are you daring enough to dive into the Oaxacan Omakase experience? You won’t want to miss it!
María Meléndez is a food blogger from Mexico City and an influencer.
