Oaxaca

阿尔班山遗址

历史5.9 公里

pre-Columbian archaeological site in Mexico

圣母升天都主教座堂

宗教1.1 公里

Catholic Cathedral in Oaxaca, Mexico

Church of Santo Domingo de Guzmán

宗教619 m

church building in Oaxaca de Juárez, Mexico

圣母七苦圣殿

宗教1.3 公里

church building in Oaxaca de Juárez, Mexico

Jardín Etnobotánico de Oaxaca

公园493 m

botanical garden in Oaxaca City, Mexico

Graphic Arts Institute of Oaxaca

博物馆573 m

Art school in Oaxaca, Mexico

Estadio Benito Juárez

文化754 m

demolished stadium in Mexico

Eduardo Vasconcelos Stadium

文化763 m

architectural structure

Museo Rufino Tamayo

博物馆1.1 公里

art museum in Oaxaca, southern Mexico

貝尼托胡亞雷斯國家公園

公园11.1 公里

national park in Oaxaca, Mexico

墨西哥瓦哈卡聖殿

宗教3.3 公里

Museo de Filatelia de Oaxaca

博物馆510 m

Los Danzantes Oaxaca

餐厅★ Michelin$$$709 m

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

🕐 Su-We 13:00-22:30; Th-Sa 13:00-23:30

Levadura de Olla Restaurante

餐厅★ Michelin$$844 m

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

Tierra del Sol

餐厅必比登$$611 m

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

La Olla

餐厅必比登$$651 m

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

🕐 Mo-Su 08:00-22:00

Labo Fermento

餐厅必比登$$684 m

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

Las Quince Letras

餐厅必比登$$699 m

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

🕐 Mo-Sa 09:00-21:00; Su 09:00-19:00

Xaok

餐厅必比登$$1.5 公里

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

Adamá

餐厅$416 m

Don't come to Adama expecting traditional Mexican cooking. Instead, this welcoming spot specializes in Middle Eastern cuisine. Tucked away down Callejon Adama street, this restaurant entices the city's growing population of foreigners making their home in this creative, colorful city. Chef Hagar Aviram may set a laidback tone here, but her cooking is spot on, reflecting authentic. The tightly edited menu features a number of dishes intended for sharing. Ingredients are sourced locally from nearby farms for simple, authentic plates like falafel with tahini and lamb kebab. End on a sweet note wi