Oaxaca is known for its uncommon foods: floras de Calabasas or squash blossoms are frequently used in dishes (delicious);
nopales or prickly pear cactus leaves grace some salads and soups (without spiny needles, of course); and there are chapulines, grasshoppers grilled in oil until crunchy and sprinkled with red chile powder (okay, I did
eat one e... ah, several).