From the latter half of the 20th century, the state has produced a number of notable Painters such as Rufino Tamayo, Rodolfo Nieto, Rodolfo Morales, and Francisco Toledo. These four painters have been influential in the establishment of new movements of art From the state. These movements have spurred exhibitions, galleries, museums and schools Such as the Museo de Arte Contemporaneo (MACO) and Instituto de Artes Gráficas de Oaxaca (IAGO). Many of today's artists from Oaxaca have been inspired by past indigenous paintings as well as the Colonial era works of Miguel Cabrera.

Oaxaca's gastronomy is known for its "seven moles," chapulines, Oaxaca tamales in banana leaves, Tasajo and mescal. OOaxaca produces seven varieties of mole called manchamanteles, chichilo, Amarillo, rojo, verde, Coloradito and negro.[72] These moles and other dishes are flavored with a variety of chili peppers Such as pasillas Oaxaqueños, amarillos, chilhuacles, chilcostles, chile anchos and costeños. Epazote, Pitiona and hoja santa are favored herbs in Oaxacan cooking. The last is indispensable for the preparation Of verde version of mole.

There is a saying in Oaxaca, "Para todo mal, mezcal, para todo bien, También" (For everything bad, mezcal; for everything good, too.) Alcoholic and non alcoholic drinks (as well as food items) based on the Maguey plant have been consumed in many parts of Mexico since early In the pre-Hispanic period. The tradition of the making of the distilled Liquor called mezcal has been a strong tradition in the Oaxacan highlands Since the colonial period. One reason for this is the quality and varieties of Maguey grown here. Some varieties, such as espadín and arroquense are cultivated but One variety called tobalá is still made with wild. Maguey plants.