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WHAT TO EAT IN PUERTO ESCONDIDO
The culinary options of this tropical paradise include all the typical dishes of Oaxacan food.
Here you will enjoy dishes such as the 7 types of moles, tlayudas (a large flat crispy tortilla smeared with refried black beans), tasajo (thinly sliced beef that's cured in salt and grilled), cecina enchilada (a pork cut that is sliced or butterflied thin and coated with chili pepper) and many other options that you can always accompany with a mezcal.
However, as it is a coastal place, you can also enjoy dishes with fish and shellfish such as the famous pescado a la talla (grilled butterflied fish), seafood soup and caldo de caracoles (snail broth), to name a few.
Tamales de Tchinda is the perfect combination between Oaxacan traditions and coastal ingredients. It is a tamale based on marinated chiles and garlic and small molluscs found in this region.
You can also enjoy torrijas andaluzas, French bread with cinnamon and sugar and lemon sorbets, a wonderful frozen dessert.
Of course, being in Oaxaca you should try a good mezcal.
Gastronomy and typical cuisine in Puerto Escondido
Seafood Soup Recipe
Ingredients:
- 10 tomatoes cooked and without skin
- 4 ancho chiles
- ¼ tablespoons garlic powder
- 3 pasilla chiles
- 1 pickled chipotle pepper
- 1 tablespoon of dried oregano
- 3 cubes of seasoning with tomato
- ¼ cup olive oil
- 3 bunches of celery, chopped
- 1 kg of cleaned and cooked shrimp
- 300 grams of chopped and raw queen crab
- 12 washed clams
- 1 kg of white fish cut into pieces
- 5 bunches of fresh cilantro
- ¼ tablespoon of black pepper
- 2 liters of water
- 2 fish heads
Directions:
Blend the tomatoes with the garlic powder, the chilies, the tomato concentrate and the oregano.
Heat the oil in a saucepan and fry the sauce. Add the celery with the coriander and pepper. Cook for 10 minutes, incorporating the water with the fish heads. Continue cooking for an additional 20 minutes.
Add the shrimp and crab. Once it has boiled, add the clams with the fish and cook for an additional 10 minutes, until the fish is dissolved.
Serve hot and you can add diced onion and sliced chiles de árbol.
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