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The mole negro clocks more than thirty ingredients and still manages to taste like a single coherent thing. That kind of cooking is what draws people to this Oaxacan restaurant on South Lamar, where the menu shifts daily and the mezcal cocktails are cold enough to make you forget it's Austin in summer. The chef behind it won a James Beard Award in 2022, and the food makes the case quietly, without any help from the décor.
The awards strongest first
- James Beard Awards 2022 · Winner · Best Chef: Texas · Iliana de la Vega
- The New York Times The 25 Best Restaurants in Austin Right Now
- Eater The 38 Essential Restaurants in Austin
- The Austin Chronicle 2024 · #6 · Best of Austin - Taylor Tobin's Top 10
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Mole negro
“the dark, raspy, 30-plus ingredient mole negro”
The New York Times -
Mole blanco
“the nutty, relatively lean mole blanco, sparked with a drizzle of habanero oil”
The New York Times -
Huitlacoche-queso empanadas
“The daily-changing ceviches, huitlacoche-queso empanadas and blistered octopus will make you fall in love with the cooking.”
The New York Times -
Blistered octopus
“The daily-changing ceviches, huitlacoche-queso empanadas and blistered octopus will make you fall in love with the cooking.”
The New York Times
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