Food & Clothing:

Those not adventurous enough to indulge in Oaxaca's fried grasshoppers will be delighted to know that Oaxacan cuisine is renowned for specialty cheeses (quesillo, a cheese similar to mozzarella, is delicious even served plain on a tlayuda with beans), sausages, and most notably moles. Mescal, the local drink of choice, is exported worldwide.

Mole (mo-lay) sauces tend to be thick and smoky, with subtle flavors of dried chilies and citrus. Labor-intensive to prepare, moles combine dozens of ingredients: seeds, nuts, herbs, vegetables, spices and, of course, multiple chilies. While Mexico is not the most vegetarian-friendly nation, Oaxacan hosts are normally quite happy to show off their region's ample supply of fresh produce. Just be sure to let them know, when ordering a dish "sin carne," that chicken counts as a meat.

Water, a respected and sometimes scarce commodity, should be used conservatively in the dry season, and consumed only when bottled.

Participants in the TESOL Certification Program are responsible for their own meals, while most meals during the training are included in the homestay for those in the TESOL Plus Program. Participants from both programs report that inexpensive and delicious restaurants - not to mention markets - are quite common throughout both the city and the surrounding area.

Most schools in Oaxaca maintain a fairly casual environment. Linens and cottons (not shorts) are appropriate in the city. Those planning to explore rural areas are advised to put function before form.

When teaching, women should cover their shoulders (sleeveless shirts are appropriate, but very thin straps or tank tops are not). No low-cut necklines or very short skirts. Open-toed shoes are acceptable.

Male Teachers should wear long pants (usually not jeans), a short- or long-sleeved shirt with a collar, and loafers or dress shoes. Long hair should be neatly tied into a ponytail.