(populations based on 1990 census) GUERRERO Cerro del Indio 615 Cuajinicuilapa 8439 Maldonado 964 Montecillos 880 El Pitahayo 2186 Punta Maldonado 1109 San Nicolás 3359 Copala 5772 Azoyú 3718 Huehuetán 1662 Juchitán 3409 Marquelia 6305 38,418 OAXACA El Carrizo 1752 El Ciruelo 2393 Collantes 1967 Corralero 1039 El Chivo 868 Lagunillas 449 El Azufre 320 […]
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Hierve el Agua is stunning, one of Oaxaca’s most impressive attractions — and perhaps one of the most spectacular in the entire country. Yet, surprisingly, it is one of the least visited. With its bubbling springs and petrified waterfalls, Hierve el Agua should be considered a “must see” for naturalists, photographers, hikers and anyone else […]
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I recently watched a video of women in the lush, green Papaloapan region of Oaxaca making yucca tamales. As is quite often the case with tamales of all kinds, it was a group effort. The labor-intensive culinary ritual involved in their preparation seemed a lot easier with the conversation and camaraderie that went on with […]
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My guide book tells me that it’s exactly 1,000 kilometers from Guadalajara to Oaxaca. That’s about 660 miles. I know of people who say they’ve driven the distance in one day and I have to concede that it’s possible. The only way you can do it is to take toll roads the whole way, start […]
Continue Reading The Costa Chica (“Short Coast” in Spanish) is one of two regions in Mexico with significant Black communities, the other being the state of Veracruz on the Gulf coast. The Costa Chica is a 200-mile-long coastal region beginning just southeast of Acapulco, Guerrero, and ending near the town of Puerto Angel, Oaxaca. The shaded area […]
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While Mexican cooking varies from one region of the country to another, no State compares with Oaxaca in the variety of cuisines found within its borders. The natural geographic divisions created by the mountain ranges (Sierras) criss-crossing the state, have given rise to distinct cultures and micro climates within Oaxaca. Differing local foods and their culinary use […]
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We sit in darkness, on an earthen floor. Hot vapor condenses and drips down my skin as I hug my knees against my chest and breathe lightly to cool the scalding vapor before it reaches my lungs. The beat of a drum, leather stretched over a wooden frame, penetrates my chest, and we begin to […]
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The Mexican state of Oaxaca, located along the Pacific Ocean in the southeastern section of the country, consists of 95,364 square kilometers and occupies 4.85% of the total surface area of the Mexican Republic. Located where the Eastern Sierra Madre and the Southern Sierra Madre come together, Oaxaca shares a common border with the states […]
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At 9:15 a.m. on February 3, 2010, I steeled myself to enter the Central Penitentiary in Oaxaca, Mexico. Having heard stories of overcrowding, rampant drug use, filthy conditions, torture, inadequate food, poor health care, disease and corruption, my personal concern about entering such a place was great. Fortunately, I was not here as a prisoner […]
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Karen Hursh Graber Called simply (and fondly) “amarillo,” this Oaxacan mole dish is a specialty of the Central Valleys region of this southern Mexico state. Although usually made with chicken, it is one of the few moles that are excellent with beef. It can be served in a bowl with cooked vegetables, such as chayote, potatoes and green beans, or […]
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