Oaxaca for Foodies

OAXACA FOR FOODIES:

 

CRIOLLO:

If you are a fan of super famous Mexican Chef Enrique Olvera, ask for reservations well in advance. More  than a traditional Mexican Cuisine, this restaurant that is a Oaxacan Food Lab owned both by Olvera and Luis Arellano (oaxacan born).

Don’t look for a menu, because its 6 course,  changes daily according to their  freshest finds at the market.  [SSSS]

http://www.criollo.mx

LOS DANZANTES:

This famous restaurant that has various locations around Mexico, offers a great Cocktail Menu featuring of course all sorts of mezcal based drinks.Signatures  dishes include the octopus tostada with peanut sauce and the chile relleno with huitlacoche, grasshopper puree, and plantain. The rustic architecture provides a serene backdrop for sipping mezcals with an entree on the side. [$$$]

http://www.losdanzantes.com

PITIONA:

With a brand-new terrace overlooking Santo Domingo’s majestic 17th-century cathedral, Pitiona is the work of chef José Manuel Baños, highlighting his personal take on Oaxacan regional cooking. Its ever-changing six- or nine-course tasting menus are a chance for diners to relax and let Pitiona work its magic. There’s also an a la carte menu, which features gems like suckling pig tacos and brisket gorditas (thicker, corn-based sopes). [$$$]

http://www.pitiona.com

CASA OAXACA:

Fresh salsa mixed tableside and warm Mexican hospitality are the trademarks of this critically acclaimed restaurant from chef Alejandro Ruiz, who celebrates the traditional flavors, recipes, and heritage of his home state with a menu that soars from start to finish. Find mole negrocoloradito, and manchamanteles (three of Oaxaca’s most iconic dishes) cooked from scratch with ingredients sourced from eight of Oaxaca’s own distinct culinary regions. [$$$$]

http://www.casaoaxacaelrestaurante.com

LA COCINA OAXAQUENA COOKING CLASES:

 

A family business where you get to learn to cook directed by chef Gerardo Aldeco.

 

The day start with a visit to the market, not the touristy one, but the one where locals shop daily. Its followed by a cooking lesson and ends cheering with their own crafted mezcal.

 

www.cooking.com.mx

 

TACOS DE COMAL PLAZA DEL CARMEN:

 

This is one of the most famous street stands in all of Oaxaca City and a perennial favorite among local chefs and cooks. The family-run operation cooks up unparalleled versions of empanadas de amarillo (big corn quesadillas filled with tomato and chicken stew) and tacos de chile relleno, among other cooked-to-order bites. Start your morning with authentic tacos and empanadas prepared with fresh corn dough and cooked on the traditional Oaxacan clay comal (large pan). ($)

 

 

LIBRES TLAYUDAS DONA CARMEN

 

Tlayudas are Oaxacas classic dish. The giant, ubiquitous crisp corn tostadas come topped or filled with an array of local ingredients, including asiento (burned pork fat), beans, cheese, cabbage, chorizo or tasajo (dried steak). You can find them in just about every restaurant in Oaxaca day and night. Libres Tlayudas Doña Martha has been the go-to option for locals for over 25 years, famous for the quality of their ingredients. ($)

http://www.tlayudaslibres.com/principal.htmx#

NIEVES AT JARDIN SOCRATES

 

These icy sweet treats are such a traditional dessert in OAXACA,  that can be found in many places, but the ones at Jardin Socrates are the best.  Try their Leche Quemada or the Cactus flavors. [$}