Salsa Oaxaqueña

Name: Salsa Oaxaqueña
Address: 3505 Spenard Road, Suite B, Anchorage, AK, 99503, US
Telephone: 907-865-5375

Mexican

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Mon 12pm–12am, Tue Closed, Wed–Sun 12pm–12am

3505 Spenard Road, Suite B, Anchorage, AK 99503
907-865-5375
Last verified: November 2026
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A stone molcajete of freshly chopped pico de gallo — tomato, white and red onion, cilantro and chile — at Salsa Oaxaqueña in Anchorage

Tamales: Masa wrapped around or alongside a filling, enclosed in a corn husk or banana leaf and steamed. Fillings vary enormously by region and can include meat in chile sauce, cheese, beans, vegetables and sweet preparations. The singular Spanish form is tamal, although "tamale" is common in English. Tamales are especially prominent at holidays such as Christmas. On this menu as: Tamales.
Sopes: Thick rounds of masa cooked on a griddle, with the edges pinched upward to form a shallow rim. Common toppings include beans, meat, lettuce or cabbage, crema, cheese and salsa. Names and preparations vary regionally, and related dishes may appear as picaditas or under other local names. On this menu as: Sopes.
Huaraches & tlacoyos: Huaraches are elongated masa bases whose sandal-like shape gives them their name. They are griddled and commonly topped with beans, meat, salsa, cheese, nopales or other ingredients. Tlacoyos are thick oval masa cakes with pre-Hispanic roots, traditionally stuffed before cooking with ingredients such as beans, fava beans or requesón and then topped after they come off the griddle. Both are particularly associated with the street and market food traditions of central Mexico. On this menu as: Huaraches.
Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: Enfrijoladas.
Mole: Not one sauce but an enormous family of sauces built from combinations of chiles, spices, seeds, nuts, fruits, herbs and other ingredients. Some contain chocolate; many do not. Puebla is famous for mole poblano, and Oaxaca is celebrated for the variety of its moles, from dark mole negro to green mole verde. Mole is commonly served over turkey or chicken, but recipes and uses vary widely. On this menu as: Mole.

How these dishes compare

Enchiladastypically $12.99 across 277 menus
Moletypically $16 across 140 menus
Tamalestypically $7.82 across 130 menus
Sopestypically $10 across 64 menus
Huaraches & tlacoyostypically $13.20 across 29 menus

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Salsa Oaxaqueña

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Oaxacan Dishes

How these dishes compare

Salsa Oaxaqueña on our other sites

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