Puerto Escondido sits in the state of Oaxaca, and the cooking reflects the richness of the Oaxacan culinary tradition. Tlayudas — large, crunchy tortillas topped with black beans, Oaxacan cheese, and your choice of meat or vegetables — are the most common local dish. Mole negro, the complex dark sauce made with chocolate and dozens of other ingredients, appears on menus across town. Chapulines (toasted grasshoppers seasoned with lime and chile) are available at the market.
Several restaurants in the Adoquín area and in the streets behind it serve properly Oaxacan food rather than generic Mexican menus. Look for places serving memelas (thick oval masa cakes topped with cheese and beans), tasajo (thinly sliced dried beef), and agua de jamaica (hibiscus flower water). The mezcal served here comes from Oaxacan distilleries — often small producers — and is considerably better than what you'd find in Mexico City.