Mercado Sanchez Pascuas is a street food restaurant in Centro Historico, Oaxaca.
Editorially verified June 1, 2026 by Elliot Marsh, TableJourney editor. Source.
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Discover Oaxaca’s culinary traditions with a market tour and cooking class. Select fresh ingredients, then cook over a wood fire as you prepare an authentic tlayuda an...
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Walk with an expert local guide through the streets, markets, and museums of Oaxaca City. Discover new flavors and listen to interesting stories.
Why locals love it: Northwest corner of Centro, well off the tourist trail; locals-only morning market open from 06:00 with three small halls and three comedor counters.
Tip: Arrive 07:00-08:30 for the freshest tamales; the comedor counters (Yolis, Lupita) close around 15:00.
Address: Calle Porfirio Diaz 719, Centro, 68000 Oaxaca de Juarez, Oaxaca
The empanadas-de-amarillo grandmas at Plaza Llano cook only Friday to Sunday afternoons, folding thin masa around mole amarillo and quesillo on the comal.
Why locals goWeekend-only street vendors that don't show up on Google Maps; a dozen abuelas with charcoal griddles.
TipFriday-Sunday from 16:00; expect to share a bench, the bench at the corner of Plaza Llano is the centre.
Cabuche on Hidalgo is the locals' Centro lunch room with a 100-peso comida corrida, pulque on tap and the deepest fermented-drink list in the centro.
Why locals goMostly local lunch crowd with a comida-corrida menu rather than a tourist a la carte, and the deepest pulque-mezcal-craft-beer list in Centro Oaxaca.
TipOrder the 100-peso comida corrida; the pulque-cerveza pours are the deep cut.
El Volador in the Plaza de la Danza Jardin Socrates is one of the tejate stands by the lake bandstand, whisked from cacao, maize and mamey to a foam.
Why locals goHalf-hidden between bandstand benches on the Jardin Socrates lake, only tejate sellers know.
TipBring your own gourd cup if you can; otherwise the disposable serves are 30 pesos.
Suculenta on Porfirio Diaz is a hand-crafted condiment gallery with seasonal Sierra Norte mushroom plates and wild herbs, inside the Boulenc courtyard.
Why locals goHand-crafted condiment gallery rather than a sit-down room; small kitchen with rotating menu.
TipGo for the wild Sierra Norte mushroom plate when it's in season (Jul-Sep); call ahead.
Ancestral in Xochimilco is the thatched-roof grove on Lopez Alavez, well away from Centro tourist flow, with the seven-moles tasting platter as the headline.
Why locals goIn Barrio de Xochimilco, the weaving quarter most tourists never reach; thatched-roof grove.
TipTake a taxi (the Lopez Alavez block is a steep climb); book the moles tasting for two.
The empanadas-de-amarillo grandmas at Plaza Llano cook only Friday to Sunday afternoons, folding thin masa around mole amarillo and quesillo on the comal.
Why locals goWeekend-only street vendors that don't show up on Google Maps; a dozen abuelas with charcoal griddles.
TipFriday-Sunday from 16:00; expect to share a bench, the bench at the corner of Plaza Llano is the centre.
Cabuche on Hidalgo is the locals' Centro lunch room with a 100-peso comida corrida, pulque on tap and the deepest fermented-drink list in the centro.
Why locals goMostly local lunch crowd with a comida-corrida menu rather than a tourist a la carte, and the deepest pulque-mezcal-craft-beer list in Centro Oaxaca.
TipOrder the 100-peso comida corrida; the pulque-cerveza pours are the deep cut.
El Volador in the Plaza de la Danza Jardin Socrates is one of the tejate stands by the lake bandstand, whisked from cacao, maize and mamey to a foam.
Why locals goHalf-hidden between bandstand benches on the Jardin Socrates lake, only tejate sellers know.
TipBring your own gourd cup if you can; otherwise the disposable serves are 30 pesos.
Pulqueria Jalatlaco on Aldama is a four-stool barrio counter pouring fermented agave and curados (tuna, mango, apio) with a small botana board on the side.
Why locals goOn a quiet side street; a small four-stool counter; locals only; opens Wednesday afternoons, with curados and a small botana board for slow drinks.
TipTry the pulque curado de apio (celery) if it's available; sour, herbal, fizzy.
Suculenta on Porfirio Diaz is a hand-crafted condiment gallery with seasonal Sierra Norte mushroom plates and wild herbs, inside the Boulenc courtyard.
Why locals goHand-crafted condiment gallery rather than a sit-down room; small kitchen with rotating menu.
TipGo for the wild Sierra Norte mushroom plate when it's in season (Jul-Sep); call ahead.
