Casa Oaxaca el Restaurante is Alejandro Ruiz's 18th-century townhouse below Santo Domingo, the rooftop terrace room with contemporary Oaxacan menus.
Editorially verified June 1, 2026 by Elliot Marsh, TableJourney editor. Source.
Private tour · 8 hours
Immerse yourself in the flavors of Oaxaca with a culinary experience in Teotitlán del Valle. Learn to cook traditional Zapotec dishes like espesado de chapel, mole, ta...
Guided tour · 1h 30m
Taste 6 Oaxacan flavors at Mercado 20 de Noviembre: tejate, tlayuda, chapulines, piedrazo, regional sweets and fresh agua. Guided by a local with family working the ma...
Guided tour · 2 hours
Discover the basics of mezcal with a tasting experience in Oaxaca City. Learn about the history and production of mezcal, and taste 6 different mezcals with a local expert.
Address: Constitucion 104-A, Centro, 68000 Oaxaca de Juarez, Oaxaca
Los Danzantes Oaxaca on the Andador is Alex Burgos's open-courtyard room with one Michelin star (2024, retained 2025) and a Green Star, with a mezcal program.
SignatureChichilo, Chiles en nogada (Jul-Sep), Mezcal flight
Pitiona Cocina de Autor on Allende is Jose Manuel Banos's tasting-menu room, a kitchen that runs seasonal Oaxacan ingredients through fine-dining technique.
SignatureTasting menu, Mole amarillo course, Coast catch
Las Quince Letras on Abasolo near Santo Domingo is Celia Florian's women-owned mole room since 1992, where the mole negro runs more than thirty ingredients.
SignatureMole negro, Duo de moles, Mole amarillo
Restaurante Catedral one block from the cathedral runs a generous courtyard with live music and a seven-moles platter (negro, chichilo, amarillo).
SignatureSeven moles, Chile relleno, Sopa azteca
La Olla on Reforma is Pilar Cabrera's twenty-year converted-house room two blocks from Santo Domingo, kitchen behind the Casa de los Sabores school.
SignatureMole oaxaqueno, Chiles rellenos, Sopa de guias
Los Pacos on Abasolo with a rooftop terrace runs seven moles on one tasting board (negro, coloradito, amarillo, verde, chichilo, manchamanteles, rojo).
SignatureSeven moles tasting, Tlayuda, Tasajo
Los Danzantes Oaxaca on the Andador is Alex Burgos's open-courtyard room with one Michelin star (2024, retained 2025) and a Green Star, with a mezcal program.
SignatureChichilo, Chiles en nogada (Jul-Sep), Mezcal flight
Pitiona Cocina de Autor on Allende is Jose Manuel Banos's tasting-menu room, a kitchen that runs seasonal Oaxacan ingredients through fine-dining technique.
SignatureTasting menu, Mole amarillo course, Coast catch
Las Quince Letras on Abasolo near Santo Domingo is Celia Florian's women-owned mole room since 1992, where the mole negro runs more than thirty ingredients.
SignatureMole negro, Duo de moles, Mole amarillo
Restaurante Catedral one block from the cathedral runs a generous courtyard with live music and a seven-moles platter (negro, chichilo, amarillo).
SignatureSeven moles, Chile relleno, Sopa azteca
La Olla on Reforma is Pilar Cabrera's twenty-year converted-house room two blocks from Santo Domingo, kitchen behind the Casa de los Sabores school.
SignatureMole oaxaqueno, Chiles rellenos, Sopa de guias
Los Pacos on Abasolo with a rooftop terrace runs seven moles on one tasting board (negro, coloradito, amarillo, verde, chichilo, manchamanteles, rojo).
SignatureSeven moles tasting, Tlayuda, Tasajo
