貝尼托胡亞雷斯國家公園
national park in Oaxaca, Mexico
附近景点与去处
圣何塞莫戈特
pre-Columbian archaeological site of the Zapotec
阿尔班山遗址
pre-Columbian archaeological site in Mexico
圣母升天都主教座堂
Catholic Cathedral in Oaxaca, Mexico
Church of Santo Domingo de Guzmán
church building in Oaxaca de Juárez, Mexico
圣母七苦圣殿
church building in Oaxaca de Juárez, Mexico
Jardín Etnobotánico de Oaxaca
botanical garden in Oaxaca City, Mexico
Graphic Arts Institute of Oaxaca
Art school in Oaxaca, Mexico
Estadio Benito Juárez
demolished stadium in Mexico
Eduardo Vasconcelos Stadium
architectural structure
Museo Rufino Tamayo
art museum in Oaxaca, southern Mexico
Estadio Tecnológico de Oaxaca
multi-use stadium in Oaxaca City, Oaxaca, Mexico
餐饮
Los Danzantes Oaxaca
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
官网Levadura de Olla Restaurante
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
官网Vianda
Drive 30 minutes north of Oaxaca to the village of San Jose del Mogote to find this gem. Vianda is a charming and welcoming spot, set within a house that belongs to Chef Teutli’s parents. It's simple but inviting, with wood tables arranged on a pleasing patio. Meanwhile, the menu is a celebration of the area's agricultural heritage, celebrating local products prepared in creative, untraditional ways. Order croquetas de calabaza (pumpkin croquettes flecked with chapulines) or costilla glaseada (roasted pork rib with cooked agave, green tomato marmalade and mole costeño). Bring cash, as the Inte
Xaok
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
官网Labo Fermento
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
官网Tierra del Sol
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
官网La Olla
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
官网Las Quince Letras
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
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