Oaxaca

Mexico's capital of cuisine and Indigenous culture, with seven kinds of mole, mezcal and the ruins of Monte Albán. Its Day of the Dead atmosphere is among the most vibrant in the country.

Oaxaca (Oaxaca de Juárez) is the capital of the state of Oaxaca in southern Mexico, at an elevation of about 1,550 m where three valleys meet. More than ten Indigenous peoples, including the Zapotec and Mixtec, keep their languages and crafts alive here. The historic center and the nearby ruins of Monte Albán were jointly inscribed as a UNESCO World Heritage Site in 1987. Colonial buildings of green volcanic stone, the Church of Santo Domingo and the Zócalo (Plaza de la Constitución) are all within walking distance. Oaxaca is known as Mexico's food capital: the seven moles, tlayuda, quesillo (Oaxaca cheese), hot chocolate and mezcal all originate here, and browsing the markets and taking a cooking class are core experiences. The climate is mild year-round, and the dry season from October to April is best. During Day of the Dead (October 31–November 2), cemeteries hold candlelit vigils and the streets host parades, so hotels must be booked months ahead. In July, the Guelaguetza festival features dance performances from each region. Your visit can be divided into three parts: the old city (1–2 days); a day trip through the eastern valley (Tule tree – Teotitlán del Valle weaving village – Mitla – Hierve el Agua – a mezcal distillery); and a half-day trip southwest to Monte Albán. Getting there: Mexico City to Oaxaca is about 1 hour by air or about 6.5 hours by ADO long-distance bus; for sights outside the city, join a local day tour or hire a car. We suggest 3–5 days. Notes: Chinese passport holders with a valid U.S. or Canadian visa, among others, can enter Mexico visa-free; the altitude is fairly high and the sun strong, so use sun protection; community road blockades and protests occasionally occur on remote routes, so check with your hotel before setting out.

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