Oaxacan Plantain Molotes

History & Origin

Plantain molotes are one of Oaxaca's most beloved street foods, especially prominent in the bustling markets of Oaxaca City, such as the Mercado Benito Juárez and the Mercado 20 de Noviembre. Unlike the Puebla version made entirely from corn masa, the Oaxacan take incorporates cooked plantain to create a sweeter, softer dough that contrasts beautifully with the savoury filling. The tradition of combining plantain with corn masa in Oaxaca has deep roots in Mixtec and Zapotec cuisine. Plantain arrived during the colonial era but was quickly adopted as a local ingredient. The combination proved perfect: plantain adds natural sweetness, moisture and a special texture that makes the dough more pliable with a unique flavour. The traditional filling features well-seasoned black beans with epazote and quesillo - the Oaxacan string cheese that melts gently with heat - though they can also be filled with tasajo, chorizo or vegetables. The technique of frying to achieve that golden, crispy crust is fundamental: the molotes must present a crunchy exterior that gives way at the first bite to reveal the melted, creamy interior. Today, plantain molotes are considered part of Oaxaca's culinary heritage and feature on the gastronomic trails that visitors seek when exploring the city.