The Oaxaca (wa-ha-ka) region is home of the seven famous moles one from each region of Oaxaca, These sauces are combinations of chiles and spices is used to produce flavorful sauces.

In Oaxaca turkey, chicken. pork and fish are the most common meats eaten. Fruit plays a major part of the cuisine. It is very common to find pineapples (which are much sweeter than those grown in Hawaii), plantains, papayas, guavas and passion fruit in sauces and served with sweet potatoes that are charred on the outside to intensity the flavor and to bring out the sugar. The Spanish influence shows up with olives, citrus and pomegranates in many dishes in this region. Tamales of beef: chicken. fish and pork are covered with either corn husks or banana leaves. The filling may have been slowly cooked in a sauce that is bright red from chiles, achiote or annatto seeds that are ground.