Editing Mexican cuisine (section)

===Oaxaca===
{{Main|Oaxacan cuisine}}
[[File:MakingHotChocoVillaEtla4.jpg|thumb|left|[[Chocolate]] being poured at a market at [[Villa de Etla]], Oaxaca]]
[[File:Tlayuda12-05oaxaca013x.jpg|thumb|[[Tlayuda]]]]
The cooking of [[Oaxaca]] remained more intact after the conquest, as the Spanish took the area with less fighting and less disruption of the economy and food production systems. However, it was the first area to experience the mixing of foods and cooking styles, while central Mexico was still recuperating. Despite its size, the state has a wide variety of ecosystems and a wide variety of native foods. Vegetables are grown in the central valley, seafood is abundant on the coast and the area bordering Veracruz grows tropical fruits.

Much of the state's cooking is influenced by that of the [[Mixtec people|Mixtec]] and, to a lesser extent, the [[Zapotec peoples|Zapotec]]. Later in the colonial period, Oaxaca lost its position as a major food supplier and the area's cooking returned to a more indigenous style, keeping only a small number of foodstuffs, such as chicken and pork. It also adapted [[mozzarella]], brought by the Spanish, and modified it to what is now known as [[Oaxaca cheese]].<ref name="unioax">{{cite book |title=Cocina Estado por estado: Oaxaca |trans-title=State by state cuisine: Oaxaca |year=2007 |publisher=El Universal /Radar Editores |volume=1 |location=Mexico City |language=es}}</ref><ref name="oaxcuis">{{cite web |url=http://www.mexconnect.com/articles/2266-the-cuisine-of-oaxaca-land-of-the-seven-moles |title=The Cuisine of Oaxaca, Land of the Seven Moles |first=Karen Hursh |last=Graber |date=1 January 2006 |publisher=Mexconnect newsletter |issn=1028-9089 |access-date=24 October 2012}}</ref>

[[File:EnchiladasTasajoOcotlan.JPG|thumb|[[Enchilada]]s with [[tasajo]] beef]]
One major feature of Oaxacan cuisine is its seven [[Mole sauce|mole]] varieties, second only to mole poblano in popularity.  The seven are ''negro'' (black), ''amarillo'' (yellow), ''coloradito'' ("little red"), ''mancha manteles'' ("tablecloth stainer"), ''chichilo'' ("smoky stew"), ''rojo'' (red), and ''verde'' (green).<ref name="oaxcuis"/>

Corn is the staple food in the region. Tortillas are called blandas and are a part of every meal. Corn is also used to make empanadas, tamales and more. Black beans are favored, often served in soup or as a sauce for enfrijoladas. Oaxaca's regional chile peppers include [[pasilla]] oaxaqueña (red, hot and smoky), along with amarillos (yellow), [[:es:Chilhuacle|chilhuacles]], chilcostles and costeños. These, along with herbs, such as hoja santa, give the food its unique taste.<ref name="oaxcuis"/>

Another important aspect of Oaxacan cuisine is [[chocolate]], generally consumed as a beverage. It is frequently hand-ground and combined with [[almonds]], cinnamon and other ingredients.<ref name="oaxcuis"/>