Research that began before Obispo

Our culinary research began in 2014 with Huaje, a pop-up project in Mexico City devoted to bringing Oaxacan products and cooking to different spaces, especially the Mixteca-style tlayuda.

During that time we also began working with mezcals from the Mixteca Alta and Baja, seeking to make known expressions that were little known back then, and we deepened our knowledge of traditional herbalism and its culinary uses.

One of our main fields of research has been entomophagy. For more than a decade we have documented and explored the edible insects of Oaxaca, part of a pre-Hispanic and mestizo food tradition that has been losing ground over time.

Through talks, gatherings and culinary projects we have sought to recover and share this knowledge. At Obispo, this research continues at the table, bringing insects into dishes, drinks, salsas and desserts, exploring their flavors and the possibilities they offer in contemporary cooking.