8 Must-Try Local Dishes in Puerto Escondido

Puerto Escondido offers a vibrant mix of Oaxacan traditions and fresh Pacific seafood. Here are 8 must-try dishes that capture the region’s unique flavors:

• Shrimp Tacos: Fresh Pacific shrimp marinated in lime, chili, and beer, served with avocado and salsa.
• Grilled Fish with Oaxacan Chile Sauces: Locally caught fish paired with bold chile-based sauces like huachinango a la talla.
• Mole Negro: A rich, chocolate-infused Oaxacan sauce served over chicken or seafood.
• Ceviche: Lime-marinated fresh fish mixed with onion, cilantro, and chili, often with mango or avocado.
• Tlayudas: Crispy tortillas topped with black beans, meat, cheese, and fresh vegetables.
• Aguachile: Spicy, citrus-marinated shrimp with chili, cucumber, and avocado.
• Oaxacan Mole Sauce: Various mole types, including mole negro and mole verde, enhancing meats and seafood.
• Tostadas: Crunchy tortillas layered with refried beans, seafood, or vegetables, topped with crema and salsa.

These dishes combine coastal ingredients with Oaxacan heritage, offering a true taste of the region. For the best experience, visit local markets or beachfront eateries for freshly prepared meals.

Puerto Escondido Street Food Tour

1. Shrimp Tacos

Shrimp tacos are a standout in Puerto Escondido’s seafood scene, combining freshly caught Pacific shrimp with the rich flavors of Oaxacan spices. Made with shrimp sourced daily from local fishermen, these tacos celebrate the region’s coastal abundance and culinary traditions.

What makes them special is the two-step marinating process. First, the shrimp are soaked in lime juice, cumin, and regional chili peppers. Then, during grilling, they’re seasoned again with a splash of local beer. This method keeps the shrimp’s natural sweetness intact while layering on bold Oaxacan flavors. Fresh cilantro, oregano, and regional chilies are added to achieve a flavor profile that’s complex yet perfectly balanced, letting the shrimp shine.

For the freshest experience, head to local markets or street-side stands in the morning when the day’s catch is at its peak. These tacos are typically served with diced onions, fresh cilantro, creamy avocado, lime wedges, and a choice of salsas made from seasonal chilies, so you can adjust the heat to your liking.

Shrimp tacos are more than just a meal – they’re a reflection of Puerto Escondido’s vibrant coastal culture and the fusion of Pacific and Oaxacan flavors. And they’re just the start of the area’s incredible seafood offerings.

2. Grilled Fish with Oaxacan Chile Sauces

This dish showcases the blend of Puerto Escondido’s coastal seafood and the bold flavors of Oaxacan spices. Locally caught fish like red snapper, striped bass, and seabass are chosen for their mild taste, making them a perfect match for chile-based sauces.

The Oaxacan chile sauce is a standout. It begins with toasted dried chiles mixed with garlic, onion, and oregano, creating a rich and complex flavor. These straightforward ingredients come together to highlight the essence of Oaxaca‘s culinary traditions.

A local favorite, huachinango a la talla, features red snapper marinated in achiote paste, giving it vibrant color and deep flavor. Grilled over an open flame, the fish takes on a slight smokiness that pairs beautifully with the chile sauce.

Coastal restaurants often serve this dish as a full meal, complete with locally grown rice, freshly cooked beans, and seasonal vegetables. The sauce is either drizzled over the fish or served on the side, allowing diners to control the spice level.

Chefs carefully match the sauces to the fish. Delicate seabass pairs well with lighter, citrusy sauces, while heartier fish like red snapper work best with richer, spicier options. This thoughtful pairing lets both the fish and the sauce shine.

This balance of fresh seafood and bold Oaxacan flavors also sets the tone for other coastal dishes, like ceviche, where simplicity and quality ingredients take center stage.

3. Mole Negro

Mole Negro is one of Oaxaca’s most cherished dishes, bringing the region’s rich culinary history to the tables of Puerto Escondido. This dark, velvety sauce is a showcase of bold, layered flavors that highlight the depth of Oaxacan cooking.

At its core is dark chocolate, balanced with dried chilies that add warmth without overpowering heat. Ingredients like nuts, seeds, and spices – cinnamon, nutmeg, and cloves – enhance its richness. The recipe also includes chiles chilhuacle, mulato, and pasilla, along with burnt tortillas, peanuts, raisins, pumpkin seeds, and chocolate, resulting in a deeply complex taste.

In Puerto Escondido, Mole Negro is made using traditional methods, with each ingredient carefully added at the right time to achieve its distinctive flavor. The result is a smooth, rich sauce with layers of sweetness, spice, and earthy undertones that locals deeply appreciate.

Typically, Mole Negro is served over chicken or alongside white rice, allowing its bold flavors to take center stage. It has also adapted to the coastal setting, often paired with fresh, locally sourced chicken or seafood, blending Oaxaca’s inland traditions with the coastal bounty.

Mole Negro is a testament to Oaxaca’s culinary heritage, reflecting generations of knowledge and tradition. From its deep, complex flavors, we now move to the fresh, vibrant simplicity of Puerto Escondido’s ceviche, where the spotlight shifts to the ocean’s offerings.

4. Ceviche

Puerto Escondido’s ceviche is a shining example of coastal dining, highlighting the Pacific’s fresh seafood and vibrant flavors. Local chefs have mastered this dish, blending traditional methods with creative twists to make it a true favorite.

The process starts with fresh fish, cut into small pieces and marinated in lime juice. This citrus marinade “cooks” the fish through a chemical reaction, rather than heat. It’s then mixed with crisp red onions, fragrant cilantro, and spicy chili peppers, creating a bold combination of flavors that lets the seafood shine.

Around Puerto Escondido, you’ll find chefs adding their own spin to ceviche by using local ingredients like cucumber, peanuts, mango, and avocado. These additions bring a fresh perspective to the dish, making it uniquely tied to the region’s culinary style.

The secret to great ceviche? Timing. It’s prepared right before serving to ensure the perfect balance of citrus, fresh seafood, and herbs in every bite. This attention to detail and focus on fresh ingredients is what makes Puerto Escondido’s ceviche unforgettable.

While ceviche celebrates the ocean’s bounty, the next dish, tlayudas, takes you on a journey to the hearty, land-based flavors of Oaxaca.

5. Tlayudas

Tlayudas are a beloved Oaxacan street food and a staple in Puerto Escondido. These oversized, crispy tortillas highlight how Oaxaca turns simple ingredients into bold, unforgettable dishes.

The foundation of every tlayuda is a large, perfectly toasted tortilla that holds up to hearty toppings. It starts with a thick layer of black bean puree, spiced with pasilla de Oaxaca chiles for a deep, smoky kick.

Classic tlayudas are piled high with carne asada, chorizo, fresh cheese, lettuce, tomatoes, and cilantro. Many spots also offer vegetarian options, swapping the meat for grilled mushrooms or roasted vegetables. These vendors usually fire up their grills around 9 PM and keep serving late into the night.

What makes tlayudas special is the balance of textures: the crunch of the tortilla, the creaminess of the beans, and the freshness of the toppings. Together, they deliver a meal that embodies the heart of Oaxacan cooking.

Next, we’ll dive into aguachile, another local favorite that showcases Puerto Escondido’s knack for blending flavors in creative ways.

6. Aguachile

Aguachile brings the flavors of the ocean to life with a fiery and citrusy twist. This dish features fresh shrimp “cooked” in lime juice, spiced up with local chili peppers, and layered with bold, zesty, and spicy notes.

Unlike ceviche, aguachile leans into its spicy kick and quick prep time, keeping the shrimp tender while delivering a sharper, zestier punch. The process is simple: raw shrimp is marinated in lime juice, then coated in a vibrant sauce made from serrano or jalapeño peppers, cilantro, and lime. Red onions and cucumber are added for a satisfying crunch, and creamy avocado slices are often included to round out the flavors.

The key to a great aguachile is freshness. Many local restaurants source their seafood daily from nearby fishermen, ensuring every bite is as fresh as possible. It’s typically served with warm tostadas or crispy tortilla chips, perfect for scooping up every bit of the tangy marinade.

Chefs can tweak the spice level to suit different tastes while keeping the dish’s bright, citrusy essence intact. The simplicity of aguachile allows the quality of its ingredients to shine. Each bite offers a refreshing mix of seafood, citrus, and heat, perfectly complementing Puerto Escondido’s tropical vibe and relaxed beach culture.

This dish is a testament to how Puerto Escondido blends Mexico’s bold flavors with the Pacific coast’s fresh bounty.

7. Oaxacan Mole Sauce

Oaxacan mole sauce plays a key role in Puerto Escondido’s food scene, showcasing the rich flavors of Mexico’s culinary heritage. This intricate sauce blends chilies, chocolate, spices, nuts, and seeds to create a flavor profile that’s distinctly Oaxacan.

In Puerto Escondido, you’ll find several types of mole enhancing local dishes. Mole negro stands out with its deep, chocolate-infused richness. Mole colorado, with its bright red color, offers a spicier kick, while mole verde delivers fresh, herbal flavors that pair especially well with seafood.

Restaurants in the area serve mole in both traditional and creative ways, showing how it can complement a variety of dishes. Whether it’s served with chicken, turkey, or seafood, each type of mole brings its own unique touch to the table. If you’re looking to try mole at its best, lunch hours are ideal, as restaurants typically serve their freshest versions then.

The process of making mole is steeped in tradition, with each ingredient carefully roasted and ground to achieve the perfect balance. This attention to detail has earned mole recognition from UNESCO as part of Mexico’s Intangible Cultural Heritage, underscoring its importance in Mexican cooking.

In Puerto Escondido, mole sauces elevate even simple dishes, offering a flavorful glimpse into Oaxaca’s culinary roots. While mole brings richness and history to the table, tostadas provide a crisp, refreshing contrast that highlights the region’s fresh ingredients.

8. Tostadas

Tostadas are a cornerstone of Puerto Escondido’s street food, known for their crispy base and vibrant toppings. They reflect the area’s rich culinary heritage, blending the Pacific’s seafood with Oaxaca’s bold flavors.

A traditional tostada here starts with a crunchy tortilla layered with creamy refried beans. On top, you’ll often find fresh seafood like fish, shrimp, or octopus, showcasing the coastal abundance. Unlike ceviche or aguachile, these tostadas combine the freshness of the sea with the satisfying crunch of the tortilla and the smooth texture of the beans. For vegetarians, grilled vegetables take center stage, paired with toppings like shredded lettuce, diced tomatoes, and a dollop of crema for a mix of textures and flavors.

You’ll find the best tostadas at beachfront cafes and street food stalls, where tortillas are toasted on the spot for maximum crunch. Local touches like Oaxacan string cheese (quesillo), fresh herbs, and smoky regional salsas add even more character. These simple yet flavorful toppings highlight the fusion of coastal and inland traditions that define Puerto Escondido’s food scene.

Tostadas perfectly embody the area’s culinary identity – fresh, bold, and deeply rooted in tradition. They’re a must-try for anyone exploring the flavors of Puerto Escondido.

Conclusion

Puerto Escondido’s food scene is a rich blend of coastal flavors and Oaxacan traditions, offering a true taste of the region’s culture. These eight dishes provide just a glimpse into the area’s vibrant culinary heritage.

To dive deeper, skip the touristy spots and head to local markets or beachfront palapas. These are the places where you’ll find the freshest seafood transformed into dishes like aguachile and ceviche. For a more hands-on experience, consider taking a cooking class where you can learn to make staples like mole negro or tlayudas – an experience that’s both fun and unforgettable.

What makes Puerto Escondido’s food so special is its connection to the people and traditions behind it. Whether you’re enjoying street food tostadas or a carefully prepared mole, each dish tells a story of local ingredients and age-old techniques. Markets are perfect for discovering these ingredients firsthand and picking up tips from local vendors.

Learning to cook these dishes not only lets you bring the flavors home but also gives you a deeper respect for the traditions that make Puerto Escondido’s cuisine so unique. Whether you’re dining by the beach or trying your hand at making mole, every moment adds to your connection with this culinary gem.

Exploring Puerto Escondido’s food is more than just a meal – it’s a journey through history, culture, and passion. Each bite is a reflection of generations of tradition. Make time to try these eight must-try dishes, and you’ll see why this destination is a standout in Mexico’s food scene.