Tlayudas at Central de Abastos, Alfonsina mole tasting, Casa Oaxaca's mole negro, Sabina Sabe mezcal cocktails. Oaxaca is the most chef-rich corner of the Americas.
9 places Phil ate at in Oaxaca, Mexico. Each spot below has its address, dishes Phil ate, and (where I could verify) booking + hours.
Open the Oaxaca map →Lunch
Origen
Contemporary Oaxacan — regional ingredients, modern plates.
Phil ate: Worm salad, Tongue, Tamales
When: Mon–Sun 13:00–23:00.
Levadura de Olla
€€€Thalia Barrios García's flagship — Michelin 1-star (2025).
Phil ate: Pumpkin and shrimp tamales, Tomato tasting, Smoke-kitchen soup
When: Mon–Sat 13:00–23:00. Sun 13:00–21:00. Closed Tuesdays.
Casa Oaxaca
€€€Alejandro Ruiz's modern Oaxacan classic — Michelin (2025).
Phil ate: Tostadas, Chile relleno, Mole negro
When: Mon–Sat 13:00–23:00. Sun 13:00–21:00.
Dinner & after
Also worth your time
Central de Abastos
Massive 800-acre traditional market — Oaxaca's food backbone.
Phil ate: Tlayudas, Memelas, Chocolate
Alfonsina
€€€Jorge León's intimate mole tasting at his mother's house.
Phil ate: Mole rojo, Mole tasting
Booking: Home-kitchen operation — DM @cocinan on Instagram for reservations.
Crudo
€€€€6-seat omakase counter — Oaxacan ingredients × Japanese technique.
Phil ate: Raw clam in tepache, Grasshopper tuna sashimi, Adobo seabass taco
Sabina Sabe
€€€Mezcal-driven cocktail bar — 50 Best Discovery (N.A. #22, 2023).
Phil ate: Gavilán Reyes cocktail, Toasted grasshoppers
Montelobos Mezcal
Traditional palenque in Santiago Matatlán — farm-to-bottle mezcal.
Phil ate: Mezcal espadín, Mezcal tobalá