With a 10 am departure had enough time for a quick walk around Puebla.

A 4 hour drive to Oaxaca (pronounced wa-ha-ka) broken with a pit stop and a taste of tamale. Made from maize with filling of chicken, tomato sauce and wrapped in a banana leaf.

Rosa introduced us to the different forms of mezcal including the flavoured ones. Then tasting:
- chapulines: fried crispy and hot (chilli spicy hot) grasshopper
- quesillo: local stringy cheese
- mole / rojo: a rich sauce made of ground chilies and a number of other ingredients
- finally seeing how the local chocolate was made.

Close to sunset a bridal couple were having their photos taken outside Sta Domingo Church.