Los Danzantes is a modern mexican restaurant in Centro Historico, Oaxaca.
Editorially verified June 1, 2026 by Elliot Marsh, TableJourney editor. Source.
Private tour · 3 hours
Follow a private guide through Oaxaca’s historic center. Explore Benito Juárez’s home, the grand cathedral, artisan shops, lively Zócalo, Mercado Benito Juárez, and La...
Guided tour · 7 hours
Ride through Oaxaca’s agave-filled countryside, then enjoy a hands-on cooking class, mezcal margaritas, and a relaxed ranch lunch. Hiking or birdwatching options avail...
Day trip · 9 hours
Watch the sunrise over Hierve el Agua before the crowds arrive. An authentic day out with a traditional Oaxacan breakfast, the weaving village of Teotitlán del Valle, ...
Address: Macedonio Alcala 403 int. 4, Centro, 68000 Oaxaca de Juarez, Oaxaca
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
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.
SignatureTetelas, Chichilo, Tlayuda al comal
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
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.
SignatureTetelas, Chichilo, Tlayuda al comal
