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Title: Oaxaca Barcelona - Cocina mexicana y mezcalería · language ca. First 1,800 of 3,894 characters:

Oaxaca Barcelona - Cocina mexicana y mezcalería BOOK GIFT ☰ HOME ORIGIN MEET THE CHEF EATING AT OAXACA THE MEXICAN MILPA BOOK GIFT SPANISH CATALAN ENGLISH An ancient gastronomic heritage Eating at OAXACA is like being transported to Mexico Through ancestral techniques, planting a multitude of Mexican products in our gardens and “milpas”, and cooking with native ingredients. We’re talking about nixtamalized corn dough ground on volcanic stone, knowledge of all the chiles, “soasados” and “tatemados”, charcoal-grilled fish, pre-Hispanic “moles” and stews, guacamole prepared in a “molcajete” and spicy sauces, just as they are made and enjoyed in Mexico. * Although we update the website regularly, the current dishes and prices are those of the restaurant's menu. < > Origin Mexican cuisine is undoubtedly one of the most important in the world. Its ancient culture, vastness, biodiversity, and climates contribute to its extensive nature. However, as important as it is, it remains largely unknown to most of the world. Mexican cuisine had never ventured beyond Mexico. Those familiar with Mexico know that Oaxaca is the best-preserved state in terms of gastronomy and cultural diversity. Oaxaca captivates us all. This millennia-old cuisine, passed down from mothers to daughters, is the treasure that Joan Bagur has inherited and brings to us at the Oaxaca Cuina Mexicana restaurant. Joan Bagur A lover of good cuisine Chef Joan Bagur arrived in Mexico in the year 2000 with a keen interest in learning the secrets of authentic Mexican cuisine. For this purpose, he engaged with the great traditional cooks, the “mayoras”. He traveled throughout the country to explore its markets, culture, traditions, and gastronomy. Additionally, he studied with anthropologists specialized in coastal, dese

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