La Oaxaqueña | CUESA

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La Oaxaqueña

People

Carolina and Rosa Oliva, along with 1 part-time employee

About

La Oaxaqueña is a mother-and-daughter-led family business that started during the 2008 economic recession. After Carolina and Rosa became unemployed, they started cooking in order to make ends meet, doing pop-ups at festivals such as Oakland’s First Fridays. They believe in bringing the diversity of Mexican food to the table with their ancestral recipes that have been with them before the colonization of Mexico by the Spanish, with the philosophy that “food is our first medicine.” They offer regional Mexican cooking from the southern state of Oaxaca, with made-from-scratch tamales in mole poblano, pupusas, and other traditional specialties like pozole.

Sourcing

Most of the vegetables are sourced from the Berkeley Farmers Market on Tuesdays.

Fun Fact

La Oaxaqueña offers a couple of traditional housemade moles, including mole negro and mole rojo, both made with a variety of chiles and spices.

Location


Oakland, California

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »