Oaxaca City

Church of Santo Domingo de Guzmán

Worship130 m

church building in Oaxaca de Juárez, Mexico

Cathedral of Our Lady of the Assumption, Oaxaca

Worship558 m

Catholic Cathedral in Oaxaca, Mexico

Basilica of Our Lady of Solitude

Worship746 m

church building in Oaxaca de Juárez, Mexico

Jardín Etnobotánico de Oaxaca

Park148 m

botanical garden in Oaxaca City, Mexico

Graphic Arts Institute of Oaxaca

Museum22 m

Art school in Oaxaca, Mexico

Museo Rufino Tamayo

Museum461 m

art museum in Oaxaca, southern Mexico

Estadio Benito Juárez

Culture1.2 km

demolished stadium in Mexico

Museo de Filatelia de Oaxaca

Museum263 m

Contemporary Art Museum

Museum326 m

museum in Oaxaca

Eduardo Vasconcelos Stadium

Culture1.2 km

architectural structure

Teatro Macedonio Alcalá

Culture563 m

theatre and opera house in Oaxaca de Juárez, Mexico

Museo Textil de Oaxaca

Museum635 m

Mexican museum

Los Danzantes Oaxaca

Restaurant★ Michelin$$$141 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

Restaurant★ Michelin$$256 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

Labo Fermento

RestaurantBib Gourmand$$180 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

Tierra del Sol

RestaurantBib Gourmand$$242 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

RestaurantBib Gourmand$$284 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

Las Quince Letras

RestaurantBib Gourmand$$408 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

RestaurantBib Gourmand$$1.0 km

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

Zandunga

Restaurant$$74 m

Sunlight beams down through an open roof and into this colorful, spacious courtyard set with handsome wooden tables. Pottery, textiles and paintings by local artists adorn every wall in sight. Truly, this restaurant captures the vibrant spirit of downtown Oaxaca. It’s a lovely scene to take in while exploring a curated menu focused on traditional regional flavors. Start with the garnachas, the masa carefully fried and topped with tender, shredded beef and pickled cabbage, before moving on to the crispy plantains stuffed with queso and crema that are both tropical and savory. Tamales come prepa