Things To Do
in Santiago Jocotepec

Various tamales made with local corn and fillings (meat, vegetables or sweet). Garnachas—small fried tortillas topped with meat, salsa and cheese—are common at markets and street stalls.

Must-Try!

Freshly caught fish from the Papaloapan prepared grilled, fried or in stews; available at riverside comedores and family restaurants.

While the iconic Oaxacan mole varieties shine in larger towns, local versions and sauces appear in celebrations and at bigger meals—ask at comedores for seasonal mole preparations.

Traditional maize- and cacao-based drinks (tejate where available) and warm atole for mornings or rainy days; commonly sold at markets.

The town market is the best place to sample street-style breakfasts, tamales, fresh fruit, local snacks and tortillas made on-site; lively in the early morning.

Evening stalls near the main plaza serve tacos, grilled meats and sweet treats—ideal for a casual dinner while people-watching.

Greet people with a friendly 'Buenos días' or 'Buenas tardes' when entering shops or meeting locals. A polite handshake is common; show respect to elders and community leaders.

Always ask permission before photographing individuals, especially in indigenous or private contexts—many people appreciate being asked first.

Dress modestly in town and when visiting religious sites. Avoid loud, disruptive behavior and be mindful of local religious or cultural events.

Spanish is the lingua franca; a few words in Spanish go a long way. Respect for indigenous languages and customs is appreciated—learn basic greetings in the local language if offered.

In small-town comedores and stalls tipping is appreciated but not mandatory; a few pesos or rounding up is common. In restaurants that accept cards or have table service, a 10% tip is appropriate; tip guides, drivers and boat operators modestly if service is good.

Cash (Mexican pesos) is the dominant form of payment—carry small bills and coins. Card acceptance is limited outside larger towns; ATMs may be infrequent, so withdraw cash in advance. Mobile payments and foreign cards can be unreliable.

June–September brings hot, humid weather and frequent afternoon thunderstorms; river levels rise and some rural roads can become muddy or temporarily impassable. Mosquitoes and biting insects increase—use repellent and long sleeves at dawn/dusk.

October–November sees the rains taper off, humidity drops somewhat, and mornings become more pleasant; it's a good time for outdoor activities and boat trips.

December–February are the coolest months, with mild days and cooler nights—still generally warm compared to highland areas. Dry conditions make travel on dirt roads easier.

March–May are warm to hot and dry, with increasing heat by late spring; river levels are lower, and this can be a good window for hiking and exploring before the rains.

Vegetarian options exist but can be limited in small town comedores; focus on corn-based dishes, beans, grilled vegetables and salads. Communicate in Spanish ('Soy vegetariano/a') and be prepared to request modifications.

Vegan choices are scarcer—many sauces contain lard or animal stock. Seek out fruit, rice, beans (ask how they are prepared) and basic vegetable dishes; bringing some staples or snacks is wise.

Corn is the regional staple, so many dishes are naturally gluten-free (tortillas, tamales), but watch for wheat in fried batters, sauces or processed foods. Ask about ingredients when in doubt.

Carry translations of allergy descriptions in Spanish and keep medication/epinephrine accessible. Small eateries may not fully understand cross-contamination.