La Cosecha Organic Market
Organic shop · Oaxaca City ·
Organic market with traditional Oaxacan fare, juices, and baked goods
Information
C. Macedonio Alcalá 806, RUTA INDEPENDENCIA, Centro, 68000 Oaxaca de Juárez, Oax., Mexico Get directions
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Organic market with traditional Oaxacan fare, juices, and baked goods
C. Macedonio Alcalá 806, RUTA INDEPENDENCIA, Centro, 68000 Oaxaca de Juárez, Oax., Mexico Get directions
$
"An organic market option that is more vegetarian-friendly than traditional meat-focused markets, offering baked goods, produce, and lighter fare for plant-oriented eaters." - Brad Japhe Brad Japhe Brad Japhe is a journalist specializing in food, beverage, and travel. He also hosts online video content as an expert in those fields. He’s reported from all 50 states and has visited all seven continents. Travel + Leisure Editorial Guidelines
"Pozontle is a ceremonial drink hailing from the Sierra Norte region of Oaxaca, particularly the town of Villa Hidalgo Yalalag. It is a refreshing, lightly sweet blend of cacao, corn, the cocolmecatl vine, water, and panela. While you can find plenty of stands selling its frothier, more popular relative—tejate—throughout Oaxaca de Juárez, the city boasts few spots that serve pozontle. One of these rare vendors lies within a small, quiet farmers market that’s tucked away from the bustle of the city’s larger mercados. La Pozontlería is one of a dozen food stands lining La Cosecha market. It can be easy to miss: From the street, it’s just an open doorway. But once you walk through to the back, you’ll find a small, colorful outdoor space with vendors selling traditional Mexican and specifically Oaxacan fare. Founded in 2016, the market promotes organic and homemade offerings. While you won’t find any soda inside, you will find traditional beverages such as tejate, pulque, and pozontle. Women traditionally prepare pozontle. At La Pozontlería, the female vendor first combines the ingredients in a jícara, a cup made from a hollowed-out gourd, then takes out a long, wooden tool known as a molinillo. She places it between her hands and rubs them fiercely together, building up a mocha-tinted foam. When the foam coats the top of the drink, it’s ready. Jícara in hand, take your pozontle to one of the market’s communal picnic tables. There, in the shade of a tent beneath a rainbow of dangling papeles picados, take a sip. Its flavor should resemble a light chocolate milk. If the ingredients start to settle, just give it a quick stir with the accompanying wooden spoon. Pair your beverage with one of the market’s fine offerings—its garnachas, memelas, and tlayudas are particularly stellar—for a delicious taste of traditional Oaxaca. None" - Sam OBrien
"I split my time between New York City and Oaxaca, and lately I've been enjoying going to La Cosecha, the organic market in Oaxaca." - Marisel Salazar
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