La Guelaguetza is a vibrant and culturally significant festival held annually in Oaxaca, Mexico. The term "Guelaguetza" has its origin in the Zapotec language and means "offering" or "reciprocal exchange of gifts and services." This festival is a celebration of the indigenous culture, traditions and diversity of Oaxaca.
The festival has pre-Hispanic roots, originally associated with the cult of the corn goddess Centeotl. It has evolved over time to become an important cultural event.
The Guelaguetza is usually celebrated in July, coinciding with the festival of the Virgen del Carmen. It includes two Mondays known as "Mondays of the Hill", when the main events take place.
The festival features traditional music, dance, and costumes from the different regions of Oaxaca. Each delegation presents its unique cultural expressions, showcasing the rich diversity of the state.
Traditional dances are performed, such as the "Flor de Piña" and the "Danza de la Pluma", accompanied by live music from local bands.
Oaxacan cuisine is also highlighted during the festival, with opportunities to try regional specialties such as mole, tlayudas and mezcal.
Artisans display and sell their handmade products, including textiles, ceramics, and jewelry, reflecting the indigenous art of Oaxaca.
La Guelaguetza is a vibrant display of Oaxacan heritage and a time for the community to come together to celebrate. It attracts visitors from all over the world, who come to experience the rich cultural tapestry of Oaxaca.
We believe that after a Lunes del Cerro, you will surely crave a delicious lunch or dinner and we already know that Oaxacan food is famous for its rich and varied flavors, influenced by traditional ingredients and indigenous culinary techniques.
At La Cava Chahué we have selected some wines so that you can complement these flavors and enhance your gastronomic experience. Here are some wine recommendations to pair with different Oaxacan dishes:
1. Mole Negro:
Black mole, with its complex blend of chiles, chocolate and spices, requires a wine that can stand up to its intense flavors. Our first choice is a red Argentine Malbec ALFREDO ROCA "FINCAS" MALBEC or our Australian Syrah MATILDA SHIRAZ can complement the rich, smoky flavors of mole negro well. Our second option could be a sparkling wine like a Spanish cava (VINTAGE DE LOXAREL BRUT NATURE) can provide a refreshing contrast to the density of the mole.
2. Tlayudas:
This traditional dish, often topped with beans, quesillo, meat, and salsa, benefits from a wine that can balance its varied ingredients. A young red wine like a Tempranillo like our TRAMUZ TEMPRANILLO or a BEAUJOLAIS-VILLAGES CHÂTEAU DE VARENNES GAMAY are fresh and fruity options that complement the tlayuda without overwhelming its flavors.
3. Chapulines:
Grasshoppers, with their salty and slightly acidic flavor, require a wine that can complement these nuances. A dry rosé like our KRUGER ROSADO del Valle de Guadalupe can be an excellent option. Another option could be a White Wine like a dry Riesling like our German DÖNNHOFF RIESLING TROCKEN or an Albariño like our O FILLO DA CONDESA ALBARIÑO, can provide a pleasant contrast with the acidity of the grasshoppers.
4. Enchiladas de Mole:
This dish combines stuffed tortillas with mole, creating a mix of textures and intense flavors. A Medium Red Wine like a Cabernet Franc as our A VUE DE NEZ CABERNET FRANC can complement the richness of the mole without overpowering the dish.
5. Mezcal:
Although it is not a wine, mezcal is an emblematic drink of Oaxaca and pairs well with many of its dishes. A young and smooth mezcal like our BENEFICIO VIEJO ESPADIN, can accompany well a variety of Oaxacan foods, providing an authentic regional touch.
These pairings are general suggestions and may vary depending on personal tastes. The key is to experiment and find combinations that highlight both Oaxacan wine and food. Cheers and bon appetit!