Oaxaca, Mexico: Where to Eat in the Country’s Culinary Capital
Hi Mom, I’m back! After a week of eating my way through Oaxaca, Mexico’s culinary capital, it’s only fitting to recap the highlights for Sit & Sip. From smoky moles and rooftop cocktails to bustling markets and hidden gems, this trip was a deep dive into one of the world’s richest food cultures — now newly crowned with Michelin acclaim.
A Michelin Moment for Oaxaca
In preparation for my trip, I watched Somebody Feed Phil’s episode on Oaxaca. Captivated by Phil’s culinary excursions, I was determined to try Levadura de Olla’s tomato platter and participate in Omar Alonso’s iconic food tour.
What I didn’t expect was the sheer number of red Michelin plaques adorning restaurants throughout the city. Oaxaca only received its first Michelin Guide recognition last year, but it made an impression. In 2024, the guide awarded two Michelin Stars, six Bib Gourmands, and eight additional mentions to local restaurants — a major moment for a city of just 700,000 residents.
Last night, five restaurants across Mexico received Michelin recognition. While none of these were in Oaxaca, Gabriela Campos of Oaxaca’s Atarraya received an award for exceptional cocktail, and Giuseppe Lacorazza from Fugaz restaurant obtained a Young Chef award.
During our visit, my boyfriend JP and I made it to both-starred restaurants, plus one Bib Gourmand. Each space offered a beautiful balance of refinement, Oaxacan artistry, and hyper-local ingredients — with menus that never felt pretentious or overthought.
Let’s break them down.
Levadura de Olla
Michelin Star + Young Chef Award
Opened in 2020 by then-24-year-old Chef Thalía Barrios García, Levadura de Olla honors traditional ingredients from her Mixtec hometown of San Mateo Yucutindoo. Today, she is not only a Michelin-starred chef — she’s the proud recipient of the guide’s Young Chef Award.
Our Picks & Pics:
Barbacollita Tamale
Oaxacan Tomatoes
Party Mole
Café de Olla
What I’d Order Next Time:
Guacamole
Guava Mole
Apple Cinnamon Tamale
Los Danzantes
Michelin Star & Green Star Award
Set in a dazzling open-air courtyard in the heart of the city, Los Danzantes blends bold design with heritage cooking. Opened by entrepreneur Gustavo Muñoz in 2001 (a sister to the original Coyoacán location), the restaurant hums with energy. Michelin describes it best: “A memorable space buzzing as personable servers guide locals and visitors alike.”
We were a bit ambitious with our order — too many dishes, not enough stomach space — but everything was outstanding
Our Picks & Pics:
Tuna Crudo Torta
Mayan Octopus Dobladas
Moles Los Danzantes
Shrimp Tlayuda
Lasagna of Wild Mushrooms
What I’d Order Next Time:
Crispy Leaf Salad
Molten Chocolate Cake or Guava Cheesecake with Pixtle
Note: Due to Mexico’s federal elections, alcohol wasn't served the night we visited — a fun cultural detail that caught us off guard. Their cocktail list looked very promising.
Criollo
Bib Gourmand
On the quieter edge of Oaxaca’s historic center sits Criollo, a serene, design-forward space from Chef Enrique Olvera (of Pujol fame) and architect Javier Sánchez. We visited for brunch and were charmed by everything — from the roaming chickens to the calm, communal layout.
Our Picks & Pics:
Chilaquiles Verdes
French Toast
Fresh Juices
What I’d Order Next Time:
The dinner tasting menu — which looked like an immersive experience in itself.
Best of all? Each meal was under $100 — yes, including drinks and multiple courses. Oaxaca’s Michelin scene delivers serious value.
The Street Food Tour with @Oaxacking
Beyond fine dining, we dove into Oaxaca’s legendary markets with Omar Alonso, aka @oaxacking. His five-hour street food tour started at La Cocina de Humo, Chef Thalía’s experimental, fire-powered kitchen — a smoky, soulful-tasting experience in an open-air courtyard.
From there, we hopped a local bus to Mercado Benito Juárez, where Omar guided us through one of the region’s largest food markets — spanning more than two city blocks. At the Mercado, we sampled a little bit of everything, from goat barbacoa to cow brain empanadas, fresh mango with chili, coconut water, and more.
To anyone planning a trip to Oaxaca — this tour is a must. Omar’s knowledge (and sense of humor) helped us navigate the beautiful chaos like locals.
A Note on Oaxacan Artistry
Of course, no trip to Oaxaca is complete without a dive into the city’s thriving artisan scene. I came home with a handwoven tote bag stuffed with locally made jewelry, pottery, textiles, and artwork. The creativity in this city is endless — and buying directly from artists was an incredible part of the experience.
Final Sips
Oaxaca is so much more than a foodie destination — it’s a vibrant, living museum of flavor, culture, and craft. Michelin may have just arrived, but locals have known this secret for centuries.
Whether you're sipping café de olla in a courtyard or sharing tamales under a string of papel picado, Oaxaca feeds your soul as much as your stomach. New York, take notes.
What to Know Before You Go!
Download DiDi, the local Uber service (only UberEats operates in Oaxaca, NOT Uber itself)
Carry cash as some vendors are still cash only!
Reservations Worth While:
Activities: Cooking Class, Oaxacking Food Tour, Water Fall Excursion,
Restaurants: Alfonsina, Criollo, Crudo, Levadura De Olla, Los Danzantes,
While You’re There!
Admire the amazing artisans:
Pueblos Orginarios de Oaxaca
La Case de las Artesanías de Oaxaca
Los Baules de Juana Cata
Cooperativo 1050
What to Order:
Mole (especially Mole Negro): Oaxaca is known as the "Land of Seven Moles." Mole negro, made with chiles, chocolate, nuts, and spices, is the most iconic.
Tamales Oaxaqueños: wrapped in banana leaves and often filled with mole and chicken or pork.
Chapulines (Grasshoppers): seasoned with lime, garlic, and chile. Crunchy, tangy, and often eaten as a snack or topping.
Tejate: a pre-Hispanic, frothy drink made with corn, cacao, mamey seeds, and flor de cacao. Served cold.
Quesillo (Oaxaca Cheese): a stringy, soft white cheese often used in quesadillas and tlayudas.
Mezcal: Oaxaca is the heartland of mezcal. Try different varieties (espadín, tobalá, madrecuixe) at a mezcalería or palenque.
Cafe de Olla: a traditional Mexican coffee drink brewed with cinnamon and piloncillo (unrefined cane sugar), often enhanced with spices like clove, anise, or orange peel. It's typically prepared in a clay pot (olla de barro), which imparts a unique, earthy flavor.
Where to Sit & Sip:
Coffee: Cafebre, Cafe Brujula
Afternoon Juice: Kiyo Cafe
Aperitivo: Sabina Save
NightCap: Selva
Looks amazing! Bring your mom next time 😘