Drink it all in with help from a few experts.
It is a cool, crisp autumn’s eve. Midnight is approaching and the streets are popping — literally, as fireworks careen overhead. The streets are a dense melee of frolicking faces, most of them obscured in carefully painted calaveras. Live brass music echoes through the air. This is
. Or toasty thanks to all the spices and heirloom corn that is still the norm everywhere you go,” he observes. “The flavors just pop.”Madre — an eatery with an easy vibe, recognizable by its bright yellow facade. “It’s one of the best casual spots in downtown Oaxaca to enjoy tlayudas, ceviche, or a seasonal soup,” he says. “Their Mexican artisanal beer selection is second to none and it’s only a few minutes away from my favorite mezcalerias in the city.”— a street stand specializing in seared pork tacos, which have been known to bring grown adults to tears.
. “This is where locals go to buy everything,” he explains. “During holidays it’s particularly packed as we gather the ingredients we’ll need to offer to our guests that come during the festivities.”Arrive during Día De Los Muertes and Alonso will take you to the marigold fields at Zimatlan de Alvarez, to buy the celebratory flower from the locals who grow it. “People wait the whole year for this occasion to dress up and dance on the streets at night,” he explains of the ritual..
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