Oaxaca Streets Food Tour with 14+ Tastings
Experience the real Oaxaca on this evening food tour through lively street stalls and neighbourhood kitchens. With 14+ tastings, discover the bold flavours beloved by locals.
CuisineTasting menu
Price$$$$
Tasting menu$1,800 to $2,200
Neighborhoodcentro-historico
ChefThalia Barrios Garcia
Book ahead3 to 6 weeks
Last verified
Tip: Reservations open one month out on the website and disappear within hours; the Sierra Sur tasting menu (six courses) lands around $1,800 pesos.
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Location
Address: Calle de Manuel Garcia Vigil 304, Centro, 68000 Oaxaca de Juarez, Oaxaca
Also in centro-historico
Tierra del Sol ★ 4.8
Tierra del Sol on Reforma is Olga Cabrera's three-floor Oaxaca room, named Mexico's Restaurant of the Year for 2026, with a rooftop comal of tetelas.
Tip: Skip the prix fixe and graze through the rooftop comal section; the chichilo and mole amarillo are the headlines.
Origen ★ 4.7
Origen in Oaxaca is Rodolfo Castellanos's Benito Juarez flagship since 2011, a Michelin-Guide-listed room where modern technique meets criollo corn and mole.
Tip: The duck enchiladas in mole and the catch-of-the-day with clam risotto headline the a la carte; book the small inner courtyard.
Casa Oaxaca el Restaurante ★ 4.6
Casa Oaxaca el Restaurante is Alejandro Ruiz's 18th-century townhouse in the shadow of Santo Domingo, the room that built modern Oaxacan technique.
Tip: Book the rooftop terrace for sunset; the guacamole prepared at the table with grasshoppers is the canonical opener.
Pitiona Cocina de Autor ★ 4.5
Pitiona is Jose Manuel Banos's cocina de autor room on Allende, a tasting menu running seasonal Oaxacan ingredients through fine-dining technique.
Tip: The seven-course tasting menu with pairings is the recommended order; ask about the mole amarillo course.
Criollo ★ 4.6
Criollo in Oaxaca is Enrique Olvera's Pujol-backed Madero room with Luis Arellano on the stoves, a courtyard-built tasting menu of Oaxacan recipes.
Tip: Only a tasting menu is served; the courtyard tables are limited, request one on booking. The cacao-on-cacao dessert is the closer.
Los Danzantes 1 ★ ★ 4.5
Los Danzantes on the Andador is the open-courtyard Macedonio Alcala room with one Michelin star (2024, retained 2025) plus a Green Star. Booking recommended.
Tip: The chiles en nogada is in season July to September; the Los Danzantes mezcal flight pairs with the chichilo.
More fine dining in Oaxaca
Tierra del Sol ★ 4.8
Tierra del Sol on Reforma is Olga Cabrera's three-floor Oaxaca room, named Mexico's Restaurant of the Year for 2026, with a rooftop comal of tetelas.
Tip: Skip the prix fixe and graze through the rooftop comal section; the chichilo and mole amarillo are the headlines.
Origen ★ 4.7
Origen in Oaxaca is Rodolfo Castellanos's Benito Juarez flagship since 2011, a Michelin-Guide-listed room where modern technique meets criollo corn and mole.
Tip: The duck enchiladas in mole and the catch-of-the-day with clam risotto headline the a la carte; book the small inner courtyard.
Casa Oaxaca el Restaurante ★ 4.6
Casa Oaxaca el Restaurante is Alejandro Ruiz's 18th-century townhouse in the shadow of Santo Domingo, the room that built modern Oaxacan technique.
Tip: Book the rooftop terrace for sunset; the guacamole prepared at the table with grasshoppers is the canonical opener.
Pitiona Cocina de Autor ★ 4.5
Pitiona is Jose Manuel Banos's cocina de autor room on Allende, a tasting menu running seasonal Oaxacan ingredients through fine-dining technique.
Tip: The seven-course tasting menu with pairings is the recommended order; ask about the mole amarillo course.
Criollo ★ 4.6
Criollo in Oaxaca is Enrique Olvera's Pujol-backed Madero room with Luis Arellano on the stoves, a courtyard-built tasting menu of Oaxacan recipes.
Tip: Only a tasting menu is served; the courtyard tables are limited, request one on booking. The cacao-on-cacao dessert is the closer.
Los Danzantes 1 ★ ★ 4.5
Los Danzantes on the Andador is the open-courtyard Macedonio Alcala room with one Michelin star (2024, retained 2025) plus a Green Star. Booking recommended.
Tip: The chiles en nogada is in season July to September; the Los Danzantes mezcal flight pairs with the chichilo.