In the archaeological sites of Monte Alban and Mitla mainly reflected the origins are the Mixtecs and Zapotecs and consequently the Oaxacan people, although there are indecipherable symbols in the reliefs and stelae and even the style of the building itself. The Oaxacan mole requires at least 31 ingredients. Sor Juana Ines de la Cruz took care of him in his time and prepared with toasted cilantro, four roasted garlic cloves, five nails, six grains of pepper, cinnamon and toasted pasilla chilies in butter, all very ground, since frying with pork, sausages and chicken and, once ready, seasoned with toasted sesame seeds. Great job for a sauce that has, today, about two hundred varieties. The Oaxacan also eats flowers: rose petals, in snow bean flowers in bulk, the pumpkin in pies, the cocoa, the tejate; canned carnations and bougainvillea in horchata. There can be no greater communion with nature, more poetic sense of existence.