LA FONDA DE SANTO DOMINGO
Read moreSurrounded by two «luxury» restaurants, the Fonda offers local cuisine more popular and organizes events. Pleasant and living. Sale of crafts.
CASA DE LA ABUELA
Read moreBeautiful restaurant with view over the Zócalo above the arches. The kitchen is typical of the state: mole negro, rellenos chiles, parillada oaxaqueña, soups and chapulines (fries). Open from 13 am to 23 pm every day.
LOS DANZANTES
Read moreLocated in a renovated patio and surrounded by beautiful shops, Los Danzantes offers contemporary Mexican cuisine in a superb decor that is half lounge, half nature where you are surrounded by greenery. We appreciate the original combination of flavours and the accuracy of the cooking. For a classic of the region revisited, do not miss the shrimp tlayuda . The mole, which you can taste, is excellent. It's beautiful and it's simply good! The restaurant is a branch of the restaurant of the same name located in Coyoacán, in the capital.
ORIGEN
Read moreThe land, its farmers and fishermen, is at the centre of this proposal which invites travellers to discover a true gastronomic tradition, from the Central Valleys to the Pacific coast. Here, everything is impeccable and the names of the dishes and concepts are avoided. In the end, this is what you expect when you come to discover a region: to taste the aromatic herbs, peppers, sauces and key products used in the preparation of dishes that are certainly sophisticated, but not too far from their family origins either.
ALFONSINA
Read moreLocated on the outskirts of the city, the Alfonsina restaurant, named after the maternal grandmother of chef Jorge León (also known as El Moles), was established in her family home. You guessed the main course! Mole (Spanish for "sauce") is a typical Oaxacan dish made with roasted chiles, cocoa, tomatoes, nuts and chocolate, which is pounded in the Molcajete, the traditional Mesoamerican mortar. The one from León is definitely worth the detour, especially when you know that he would have spent 6 years in the kitchen of the emblematic Pujol, in the Mexican capital.
TEOCINTLE TIKA'AYA
Read moreThis restaurant was created by nine students from the province of Mixteca (northwest of Oaxaca) straight out of culinary school. Their main objective is to bring their guests to appreciate the delicacies of the indigenous cuisine through a service of seven seasonal dishes. It's like eating in a Michelin star restaurant, but without pretension or extravagance. Delicate and attentive staff. Many guests will leave the place saying that it was one of the best meals they have ever had. A rare gem.