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A terraced dining room with a church view is the setting for this wood-fired Oaxacan restaurant in the city center. The menu leans into local ingredients with a quiet Mediterranean undercurrent, and the grill does most of the heavy lifting. Proteins arrive with that particular smokiness you can only fake badly at home. The peanut mole draws the most conversation, and the poleo-infused crème brûlée signals that the kitchen knows when to leave a classic alone and when not to.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Roasted beet salad
“Begin with an appetizer such as the roasted beet salad set atop chile de agua cream sauce and chamomile honey alongside sliced tomatoes and apples.”
Michelin Guide -
Bone-in pork chop
“Then, bone-in pork chop benefits from the wood fire, but the peanut mole is the last word.”
Michelin Guide -
Crème brûlée
“Crème brûlée is given a twist here, infused with poleo for a brightness not often seen.”
Michelin Guide
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The neighbors closest first
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- Bodaega Eat · 85
- Nois Mexican Eat · 69
- Sabina Sabe Cocktail Bar Drink · 81
- Mercado 20 de Noviembre Eat · 91
- La Cocina de Humo Traditional Oaxacan Eat · 85
- Pug Seal Oaxaca Stay · 77
- Levadura de Olla Oaxacan Eat · 93
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