Last night we ate at La Guelaguetza on Palms (yes, I know about the other one - this was chosen for proximity to a friend's house) for the first time.
I found the food oddly sweet. The chips that came out first had a sweet mole. The mole amarillo was slightly sweet. The tamal de rajas -- sweet.
I thought this was strange, because during my 3-week Oaxacan adventure this summer, the food was most assuredly NOT sweet - except for desserts, pan dulces and sugary snacks, the food lacked the sweetness we so often find in American foods.
Have you noticed this as well? If you have travelled to Oaxaca, did you notice the difference?
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