THE 5 MOST POPULAR TYPICAL OAXACA SWEETS - CULTURE VOCABULARY - 2025

The main typical sweets of Oaxaca are the nicuatole, the chickpea sandwich, the pan de muerto, the sherbet snows and the sweet nanches. The gastronomy of this state is full of traditions of Zapotec and Spanish gastronomy.

Many of the desserts produced in this region are so unique that they are in demand throughout Mexico, and are even exported. Such is the case of the bread of the dead.

Oaxaca, located in southwestern Mexico, is one of the most populated states in that country. Important pre-Hispanic cultures made life in this territory.

You may also be interested in the typical foods of Oaxaca.

The 5 main typical sweets of Oaxaca

1- Nicuatole

Nicuatole is a traditional Zapotec dessert made from corn, sugar, cinnamon, milk and red cochineal food coloring.

It is a simple preparation, only all the ingredients are mixed and then the cooking is carried out for two hours.

It is served in cube-shaped portions on a rubber or grille tree leaf, and cochineal stain is added as an aesthetic aspect.

It is very popular in traditional markets. It is also offered by street vendors throughout Oaxaca.

2- Chickpea sandwich

It is an omelette or sweet cookie made with a previously cooked thick chickpea cream, egg whites, cheese, ground toast and brown sugar honey.

It is traditional to consume it during Lent, accompanied by rice pudding.

3- Dead bread

Also known as embroidered bread, it is a unique sweet bread in all of Mexico because it comes from the municipality of Zaachila, where the last Zapotec capital existed after the fall of Monte Alban.

It is prepared with wheat flour, sugar, cinnamon and anise. In addition to being appreciated for its flavor, it stands out on the feast of the dead for the flower decorations made with sugar and vegetable dough, which are attached to its surface.

4- Sorbet snow

It is a cold dessert based on seasonal fruits or some exotic ingredients such as rose petals, mezcal, avocado or even cheese.

It differs from ice cream by not including egg yolks or fat. At least that was the original recipe, although now the egg has been included in many preparations to vary its consistency.

Apart from fruits, in Oaxaca other elements are added such as herbal teas or brandy, to vary its flavor and aroma.

The final touch to the sherbet snow is the application of honey to give a sweeter flavor.

5- Sweet of nanches

The nanche or nance is the fruit of the byrsonima crassifolia. In Mexico the word nanche names several fruits of the same family, but the one consumed in Oaxaca is the nanche de monte or Mexican malpighia.

It is a small yellow fruit with a hard seed in the center. Its harvest time is between August and September and should be eaten ripe.

Nanche is prepared as a sweet pickle with brandy on the isthmus of Tehuantepec, in Oaxaca. It is one of the most requested desserts from that region in all of Mexico.

References

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2. Terraciano, K. (2001). The mixtecs of colonial Oaxaca. Los Angeles: Stanford University Press. Retrieved on November 6, 2017 from: books.google.es
3. Dillinger, T. (2000). Food of the Gods: A cultural history of the medicinal and ritual use of chocolate. Journal of nutrition: vol. 130. Retrieved on November 6, 2017 from: books.google.es
4. González, R. (1992). Zapotec science: Farming and food in the northerm sierra of Oaxaca. Texas: University of Texas Press. Retrieved on November 6, 2017 from: books.google.es
5. Oaxaca.. Retrieved on November 6, 2017 from: books.google.es