The Spanish baroque found a perfect seat for your great excesses in Oaxaca. The ultimate example is perhaps the church of Santo Domingo, the capital, no wonder it was dedicated to the founder of the Order employer most distinguished by their evangelizing in these lands. The altarpiece, monumental, colonial gem among gems, gold is. The Dominicans extremaron constructor zeal throughout the lands of the Valley and especially in the Mixteca. In Cuilapan met every architectural style of Renaissance Europe. In Tlacolula reached the pulpit iron forge. In Teposcolula exists an open chapel, considered a masterpiece, bright and brilliant. It was also a Dominican, Friar Jordan de Santa Catalina, who founded the church Tlacochahuaya, which wanted the riches outside the rest of the Order and given entirely to meditation. Their cells are therefore murky, low and dark. They consumed 25 of its hundred years of Fray Juan de Córdoba, who is said never ever touched currency, only wore shoes to say Mass and wrote the first dictionary in Zapotec. The Indians of the region will continue to see a saint. In Oaxaca is required to start the meal with a symphony of flavors and conclude the same, hence the start, for example, with the aftertaste of pepper or oregano Choapan of China and close with a home eggnog baptized with water orange blossom. The main meal usually revolves around corn and meat, without missing the bread, either wheat, butter, corn or egg with sesame and lilies in muertitos, pancakes, or muffins tarazones. Corn provides its thousands of variations to the table in Oaxaca. You can eat soft as dough into tortillas, with all kinds of sauces, or use it for tamales, or dessert, with chocolate. Tortillas are the most versatile, folded in half and filled with some quesadillas or empanadas are, under pressure from the seat edges and smeared with chopped or become plump, fried, roasted, rolled, in tacos, well, almost to infinity. The meat chili sauce or require miltomates; flavored with yerba santa, avocado leaves, oregano, grow in depth with the help of cloves, pepper, cinnamon, and sometimes stumble upon flowers or calls "Spanish fruit" : raisins, almonds, capers and olives. Among the highlights of mole sauces, which requires more than thirty ingredients and cuisine distinguishes Oaxaca. The scale of the mole is closely related to the variety of chilies and starts with the simplest or mole colorado and continues along the manchamantel, with closing of pineapple and banana, the chichilo with avocado leaves, yellow with green beans and chayote; coloradito and finally the king black mole.