Our visit to Mercado de Abastos (Central de Abastos) was a deep dive into Oaxaca’s heart and soul.
This bustling market, steeped in history, is a sensory overload with its vibrant colors, sounds, and enticing aromas.
One can’t miss the variety of chilies here, each adding its unique flavor and heat to Oaxacan cuisine.
We also encountered ‘barbacoa’, a traditional cooking method where goat meat is slow-cooked underground, resulting in a rich, flavorful soup. This contrasted sharply with Birria, a Jaliscan dish where meat is cooked above ground, offering a different yet equally delightful taste. This taste reminds us of kambing soup in Singapore, especially among its Malay and Indian communities. Kambing soup is a spicy and rich mutton soup, often infused with a blend of aromatic spices like star anise, cinnamon, and cloves.
A refreshing Coronita perfectly complemented our meal.
We tried the deep-fried cow brain quesadilla. It was an unusual experience – one I might pass on next time. But that’s the beauty of markets like this: they push your culinary boundaries.
Amidst the market’s chaos, we savored delicious memelas by Doña Vale.
She made the food possible for us and we are thankful for that!
The custom version, known as “Phil’s Special,” featured a perfectly balanced sauce, a thin steak, and a sunny-side-up egg – a combination that left us wanting more.
The Mercado de Abastos is such a fascinating market. We were so full at this time.
Location for the memelas:
Memelas Doña Vale
Cosijoeza, Central de Abasto, 68090 Oaxaca de Juárez, Oax.