This is one of the most important developing film festivals in southern Mexico and the world.
Food and drink
Oaxaca�s cuisine varies widely due to the relative geographic isolation of its peoples, and the climates in which foods are produced. Oaxaca�s gastronomy is known for its �seven moles,� chapulines, Oaxaca tamales in banana leaves, tasajo and mescal. Regional variations include the wide variety of vegetables in the Central Valleys region, fish and shellfish in the Coast and Isthmus regions and the year-round availability of tropical fruit in the Papaloapan area on the Veracruz border. Like most of the rest of Mexico, corn is the staple food, with corn tortillas, called �blandas� accompanying most meals. Black beans are preferred. Oaxaca produces seven varieties of mole called manchamanteles, chichilo, Amarillo, rojo, verde, coloradito and negro. These moles and other dishes are flavored with a variety of chili peppers such as pasillas Oaxaque�os, amarillos, chilhuacles, chilcostles, chile anchos and coste�os. Epazote, pitiona and hoja santa are favored herbs in Oaxacan cooking. The last is indispensable for the preparation of verde version of mole.
Chocolate, which is grown in the state, plays an important part in the making of certain moles, but is best known for its role as a beverage. The cacao beans are ground then combined with sugar, almonds, cinnamon and other ingredients to form bars. Pieces of these bars are mixed with hot milk or water and drunk. Oaxaca cheese is a soft white string cheese which is similar to mozzarella. It is sold in �ropes� which are wound onto themselves into balls. It is eaten cold or lightly melted on quesadillas and other dishes. One unique aspect to Oaxacan cuisine is the consumption of �chapulines,� which are a type of grasshopper that has been fried and seasoned with salt, lime and chili pepper.
There is a saying in Oaxaca, �Para todo mal, mezcal, para todo bien, tambi�n� (For everything
