We Don't Cook
Oaxacan Food.
We Practice It.

Our most honored dish. Charred chiles, blackened plantain, Oaxacan chocolate, and 30+ ingredients slow-cooked for 12 hours. Served over free-range chicken.

Tomatillos, pepitas, serrano, and cilantro create a bright, vibrant sauce that tastes like summer in Oaxaca. With turkey or chicken.

The people's mole. Guajillo and ancho chiles, a touch of cinnamon, a whisper of clove. Warm, comforting, and deeply satisfying.

The "Oaxacan pizza" — but don't let the comparison fool you. A giant, paper-thin tortilla, crispy at the edges, topped with refried beans, quesillo, and your choice of meat.

Wrapped in banana leaves, steamed to perfection. Our mole negro tamal is a ritual — rich, complex, and unlike anything you've tried.

Small-batch mezcal from Jimiteco, poured with orange slices and sal de gusano. Or try pulque — the ancient fermented agave drink.