OYO Hotel Huautla, Oaxaca
·Hotels
Check-in 03:00 PM / out 12:00 PM
24-hour front deskLuggage storageFree WiFiParking (limited spaces)Smoke-free property
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Service6.8
Facilities6.8
Cleanliness6.8
Surroundings6.8
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Room types · 3
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Double Room
2 × Double bed19 ㎡up to 7
Offering free toiletries, this double room includes a private bathroom with a shower. The unit offers 2 beds.
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Double Room
1 × Double bed19 ㎡up to 3
Offering free toiletries, this double room includes a private bathroom with a shower. The unit has 1 bed.
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Basic Room
1 × Double bedup to 2
<p><strong>1 Double Bed</strong></p><p><b>Internet</b> - Free WiFi 500+ Mbps (good for 6+ people or 10+ devices) </p><p><b>Bathroom</b> - Private bathroom, bathtub, towels, and toilet paper</p><p><b>Comfort</b> - Fresh bed sheets (on request), fresh towels (on request), and daily housekeeping</p><p><b>Need to Know</b> - No cribs (infant beds) or rollaway/extra beds available</p><p>Non-Smoking</p>
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Facilities · 5
All facilities & services listed by the hotel (aggregated across sources).
24-hour front deskLuggage storageFree WiFiParking (limited spaces)Smoke-free property
N
Nearby & map
DiningSights
1
Levadura de Olla Restaurante
Mexican, Traditional Cuisine · ★ Michelin
$$
One could spend an entire afternoon or evening in the shaded, breezy courtyard of the young talent, Chef Thalía Barrios Garcia. Colorful and creative, she channels traditional Oaxacan recipes as well as memories from her hometown of San Mateo Yucutindoo. Local produce takes priority, evident in starters like grilled squash composed with a lush pipián blanco and spearmint. The tamales, which she learned from her grandmother, are peerless. A recent version was enriched with ricotta and enrobed in a duo of moles. Heartfelt, comforting cooking can further be found in delightful preparations like a
2.4km
2
Los Danzantes Oaxaca
mexican · ★ Michelin
$$$
This Oaxaca favorite can count 25 years of history to its name, but that’s not stopping them from forging ahead with their own ideas and sense of refinement. Set in a dazzling, open-air courtyard, the space buzzes as personable servers guide locals and visitors alike. Start with a terrine of vegetables dressed with avocado puree, featuring product from the operation's organic garden north of the city, before moving to the mole sampler, which is a masterclass in sauce work. Salsa borracha is another can’t-miss sauce that shines with tender pork ribs. The tortilla and cafe dessert is a clever pl
2.4km
3
Xaok
Mexican · Bib
$$
Right off a busy street, this restaurant looks like a stylish hotel from the outside. Further in, find a well-appointed dining room and a comfortable patio overseen by a friendly team that is equally happy to see you. Infused with global inspiration, the cooking here makes the most of local ingredients, prepares them with care, and presents them in style. Think roasted broccoli with hoja santa puree, gnocchi with oxtail stew, and a particularly good confit pork with mole negro and a banana and apple puree. A recent dessert of tiramisu made with Oaxacan coffee and mamey made for a perfectly swe
1.7km
4
Labo Fermento
Asian · Bib
$$
You won’t find another restaurant in Oaxaca quite like this one. Chef-owner Joseph Gilbert and his team are obsessed with fermentation and go to great lengths to make their own kimchi, shoyu, miso and more. Asian flavors course through the menu in the form of plucky pork wontons glossed in chili oil, Chinese barbecue pork buns and soothing dashi. One can’t-miss item is the fried chicken that’s marinated in shoyu, garlic and ginger and comes with a clever lemon aioli made with sardine stock. This is the kind of food best for sharing in a space that’s sunny, breezy and high-energy thanks to an o
2.5km
5
Tierra del Sol
mexican · Bib
$$
Chef Olga Cabrera is a force to know. A stone’s throw away from the famous church in Centro Histórico, Cabrera runs three different businesses within a single building. A bakery stocked with sweets perfumes the room, while her Atoleria pours cups of coffee and hot chocolate. The actual restaurant is further back, past the comals cooking tetelas, memelas, tacos and tlayudas, and up the stairs to the shaded rooftop. While serving dishes from her childhood and classics from today, she celebrates farmers and their products, and puts their stories front and center. Salsa made tableside is a welcome
2.6km
6
La Olla
mexican · Bib
$$
For a restaurant with decades of history behind it, La Olla looks rather ordinary and would be easy to pass by on the street without a second thought. Alas, Chef Pilar Cabrera is a name to know. A champion of traditional Oaxacan dishes and an ambassador for the region, she has run this restaurant and her own cooking school, Casa de Los Sabores, for over 20 years. A comal by the front door is your signal to start with the maiz sampler featuring squash blossom quesadillas and crispy plantain tacos smeared in a finely spiced coloradito. No meal is complete without the mole negro, which is wonderf
2.6km
7
Las Quince Letras
mexican · Bib
$$
Mole is everywhere at Chef Celia Florián’s restaurant, which opened in 1992. You can find it served with plantains, inside large empanadas, and on top of enchiladas. But from amarillo to coloradito to verde, the one that shines brightest is her mole negro. Black as night, smoky, and tantalizingly charred, it needs nothing more except for a tortilla or a bit of rice. This recipe and many others have deep roots: Florián grew up on a farm in La Ciénega and learned to cook from her mother and grandmother. Another highlight is the wonderful garnachas istmenas, crispy masa cakes topped with tender s
2.7km
8
Ancestral Cocina Tradicional
Mexican
$$
Nestled in a grove of trees under a thatched roof, this spacious, outdoor restaurant in the Barrio de Xochimilco neighborhood has been something of a hidden oasis since 2017. The flavors are fairly classical, as Chef Miguel Mijangos takes inspiration from his grandmother, his childhood, and beyond. An opening volley of local cheese compressed with tomato and herbs, a jar of pickled vegetables, and warm, crispy tostadas is a treat all on its own. The cooking gets creative in dishes like plantains stuffed and garnished with queso and crema and finished with mole coloradito. With a flair for attr
1.9km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.