Chef Rick Bayless says, “Southern Mexico, particularly Oaxaca, exhibits a vital Indian heritage. Indian cooks mix a remarkable variety of dried peppers into Mexico’s most varied sauces.”
Southern Mexico is the least visited of Mexico’s culinary regions; however, almost half (49%) of consumers would like to see more Southern Mexican influences on US menus. 51% believe that authentic Southern Mexican ingredients and dishes would add value to restaurant visits. In Oaxaca, moles are often more important than the meat it’s served atop and are among the most well known dish from this region. Operators can customize moles to their operational restraints. Indigenous cultures have survived better in this region of Mexico than any other due to its isolating mountainous terrain. Because of this, native herbs, chili peppers and preparations dominate in Southern Mexican cookery. Utilizing what you have to create a delicious dish is key.