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.
CuisineMexican
Price$$$$
Tasting menu$600 to $900
Neighborhoodcentro-historico
Phone+529515153573
ChefPablo Manzano
Book ahead1 week
Last verified
Tip: Skip mains and order the moles-de-Oaxaca tasting plate; bring an appetite and a friend to share the seven.
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Location
Address: Abasolo 121, Centro, 68000 Oaxaca de Juarez, Oaxaca
Also in centro-historico
El Asador Vasco ★ 4.0
El Asador Vasco on the Zocalo's upper Portal de Flores is Oaxaca's long-running Spanish-Basque grill with a balcony table that locals book for nights.
Tip: Ask specifically for a balcony table when booking; the chuleton steak for two is the headline.
Levadura de Olla 1 ★ ★ 4.9
Levadura de Olla in Oaxaca is Thalia Barrios Garcia's Garcia Vigil room, Mexico's first regional Michelin star (2024, retained 2025) on the Andador.
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.
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.
More fine dining in Oaxaca
El Asador Vasco ★ 4.0
El Asador Vasco on the Zocalo's upper Portal de Flores is Oaxaca's long-running Spanish-Basque grill with a balcony table that locals book for nights.
Tip: Ask specifically for a balcony table when booking; the chuleton steak for two is the headline.
Levadura de Olla 1 ★ ★ 4.9
Levadura de Olla in Oaxaca is Thalia Barrios Garcia's Garcia Vigil room, Mexico's first regional Michelin star (2024, retained 2025) on the Andador.
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.
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.