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  On the beverage front, one of our favorite Oaxacan drinks was tejate, pictured here. Tejate recipes vary, but generally include maize flour, cacao beans, mamey seeds, and rosita de cacao, the flower of the “funeral tree”—a species native to southern Mexico and in particular the town of San Andrés Huayapam, where tejate originated.

Photography by Marcela Taboada