The original upscale spot in the city, for contemporary Mexican dishes in a sweeping three-story space.
The Oaxacan outpost from Pujol chef Enrique Olvera, a daily tasting menu highlights entirely local ingredients in a pared-down setting.
With a brand-new terrace overlooking Santo Domingo’s majestic 17th-century cathedral, Pitiona is the work of chef José Manuel Baños, highlighting his personal take on Oaxacan regional cooking.
Top Chef winner Rodolfo Castellanos renders artful expressions with seasonal ingredients. His grilled octopus and chicharron are must-haves.
On the grounds of an eponymous hotel, the space is serene and inviting and has a sprawling roof deck that looks out onto Oaxaca city's iconic church, Santo Domingo de Guzmán. The food draws on traditional preparations with a modern twist, and focuses on local and sustainable options found in local markets.
Laid back spot that serves the famous Mole Oaxaqueño. Mole is a traditional marinade and sauce originally used in Mexican cuisine.
If you are feeling adventurous, head over to Fonda La Florecita located in the Mercado de La Merced. Here you will be able to taste the famous "tlayudas," a handmade dish in traditional Oaxacan cuisine, consisting of a large, thin, crunchy, toasted tortilla covered with a spread of refried beans, lettuce, avocado, meat, Oaxacan cheese, and salsa.
Monte Albán is a large pre-Columbian archaeological site in Oaxaca. Besides being one of the earliest cities of Mesoamerica, Monte Albán was important for nearly one thousand years as the pre-eminent Zapotec socio-political and economic center. Follow the embedded link if you would like to schedule a tour.