Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- adjective Relating to, or from, the Mexican state of
Oaxaca .
Etymologies
Sorry, no etymologies found.
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Examples
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The gusano has been a staple in Oaxacan cookery for generations, often purchased live in the marketplace, or dried, sometimes with 100 strung up into a necklace.
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The gusano has been a staple in Oaxacan cookery for generations, often purchased live in the marketplace, or dried, sometimes with 100 strung up into a necklace.
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Because of the onlooking tradition in Oaxacan villages, many of these pueblos are taking on a “commercial” ambiance.
Artesanía - Behind the Scenes in San Miguel de Allende & Guanajuato 2007
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Because of the onlooking tradition in Oaxacan villages, many of these pueblos are taking on a “commercial” ambiance.
Artesanía - Behind the Scenes in San Miguel de Allende & Guanajuato 2007
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Because of the onlooking tradition in Oaxacan villages, many of these pueblos are taking on a “commercial” ambiance.
Artesanía - Behind the Scenes in San Miguel de Allende & Guanajuato 2007
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Chepil or chipil, crotalaria longirostrata: An important ingredient in Oaxacan cooking, probably because of its drought resistance, the tiny leaves are tucked into the famous tamales de chepil and their green bean-like flavor adds a delicious touch to white rice.
A Culinary Guide to Mexican Herbs: Las Hierbas de Cocina 2006
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Epazote goes particularly well with cheese dishes and mushroom dishes, and is indispensible in Oaxacan mole verde.
Fried Cheese with Epazote and Tomatillo Sauce: Queso Frito con Salsa de Epazote y Tomate Verde 2006
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Chepil or chipil, crotalaria longirostrata: An important ingredient in Oaxacan cooking, probably because of its drought resistance, the tiny leaves are tucked into the famous tamales de chepil and their green bean-like flavor adds a delicious touch to white rice.
A Culinary Guide to Mexican Herbs: Las Hierbas de Cocina 2006
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Chepil or chipil, crotalaria longirostrata: An important ingredient in Oaxacan cooking, probably because of its drought resistance, the tiny leaves are tucked into the famous tamales de chepil and their green bean-like flavor adds a delicious touch to white rice.
A Culinary Guide to Mexican Herbs: Las Hierbas de Cocina 2006
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Most of the elaborate Day of the Dead altars found in Oaxacan homes are adorned with authentic works of art meant to last no longer than the fiesta itself.
Dia de los Muertos: the dead come to life in Mexican folk art 2003
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