Oaxaca is widely considered the culinary heart of Mexico, and for good reason. Many iconic Mexican products originate from this region, including mezcal, and the area is especially known for its rich variety of moles, tlayudas, and the traditional use of insects in cooking.

While I have to admit I didn’t try the famous chapulines (grasshoppers), I did explore plenty of flavors the city has to offer. From local markets to innovative restaurants, Oaxaca is full of places that celebrate its deep culinary traditions with bold and unforgettable dishes.

Here are my personal recommendations for where to eat in Oaxaca City.

1. Levadura de Olla

🏅 Recognitions
• Featured on Netflix’s Somebody Feed Phil
• San Pellegrino 50 Best: Discovery
• Michelin Guide: ★ 1 Star

I decided to do a walk-in at this popular restaurant on a Tuesday evening around 19:30, and to my surprise, I only had to wait about twenty minutes for a table. Once seated, I ordered a mezcalita to start, and was served a flavorful house salsa. It was a perfect welcome.

For a starter, I went with a half portion of their well-known tomato salad, priced at 155 pesos. The dish featured an assortment of native Oaxacan tomatoes, beautifully arranged over a beetroot purée, and topped with fruit vinaigrette and quelites (traditional Mexican greens). Without exaggeration, this was the best tomato salad I have ever had; vibrant, balanced, and deeply flavorful.

As a main course, I chose the fish of the day, which came with tomato rice, almonds, and garlic mayonnaise for 345 pesos. The flavors were delicate yet satisfying, and the presentation was thoughtful.

The ambiance of the restaurant was warm and even romantic, with soft lighting and a relaxed pace. Combined with the excellent service, this dinner made for a truly memorable evening in Oaxaca.

2. Los Danzantes

🏅 Recognitions
• Taste Atlas
• Michelin Guide: ★ 1 Star

I walked in on a Saturday afternoon hoping to get a table for lunch, and luckily they still had a spot available. I was told that the evening was fully booked, so if you’re planning a dinner visit, a reservation is highly recommended.

The seating area was absolutely stunning, with an open-air design that makes you feel like you’re dining in a tranquil garden. As usual, I started with my go-to mezcalita, and was served a few flavorful house salsas that hinted at the creativity to come.

To begin, I ordered the yellowfin tuna ceviche, served with a leche de tigre made from mango and chile morita, along with red onion, cucumber, peanuts, avocado, and fresh coriander for 295 pesos. The flavor combination was fresh, bright, and balanced; sweet, tangy, and lightly spicy all at once.

For the main course, I chose the native mushroom lasagna, made with housemade pasta and Menonita cheese, priced at 355 pesos. It was rich and comforting while still showcasing the earthiness of the mushrooms and the quality of the local cheese.

Everything from the setting to the service to the food felt thoughtfully curated. This spot is a must for anyone looking to enjoy elevated Oaxacan flavors in a serene and elegant atmosphere.

3. Lab Fermento

🏅 Recognitions
• Michelin Guide: Bib Gourmand

Before the meal even began, I was welcomed with a few creative bites on the house, including a small miso soup, a delicately cooked egg, and some pickled vegetables; a thoughtful and flavorful start that hinted at the restaurant’s fusion style.

To begin, I ordered the kimchi of the day for 80 pesos, which was fresh, vibrant, and packed with umami. I then tried the pork wontons with black garlic vinaigrette, Szechuan pepper, and chives for 130 pesos. These were rich, slightly spicy, and beautifully balanced; each bite full of complexity.

One of my favorite dishes was the ricotta and quelites dumplings, served with chili oil, sweet shoyu, rice vinegar, and black shallots, also for 130 pesos. The texture was silky, and the flavors were both comforting and bold; a clever combination of local ingredients and Asian influence.

If you are looking for something a little different from the classic Oaxacan dishes, this spot offers a unique take on fusion cuisine that still feels rooted in the region.

4. CRUDO

🏅 Recognitions
• Featured on Netflix’s Somebody Feed Phil
• Michelin Guide: Nomination

CRUDO is quite literally a hidden gem in Oaxaca. Tucked behind an unmarked wooden door, you have to knock to be let in, which immediately sets the tone for a unique and intimate dining experience.

Although CRUDO is known for its Omakase tasting menu, I had read online that they also offer à la carte options in a separate section of the restaurant for walk-ins. I didn’t make a reservation in advance because I noticed there were still several time slots available during the week, though weekends do tend to fill up quickly.

From what I’ve gathered, CRUDO has not yet fully caught on with the local crowd, possibly because its bold Mexican-Japanese fusion style is still a bit too experimental for some tastes. But for those open to trying something new, it’s an absolute must.

I was seated at the bar, which turned out to be the perfect spot to watch the chefs at work and interact with the staff. I started with the Tomodachi de Mezcal cocktail for 190 pesos. It was exceptional; made with mezcal, aperitivo mexicano, fruit vinegar, tomato, and strawberry. The combination was unexpected, savory, and refreshing all at once.

For food, I ordered two of their fusion tacos: the Taco Tasaja de Atún and the Cecina de Pescado, both priced at 180 pesos. Each taco was beautifully presented and full of bold, umami-driven flavors. I also had the Salmon Nigiri with chili honey for 100 pesos, as well as the special Otoro Nigiri topped with Macha sauce, which was rich, fatty, and deeply satisfying.

If you’re into bold flavor combinations, fine textures, and love discovering places before they go viral, CRUDO is absolutely worth seeking out.

5. Casa Oaxaca

🏅 Recognitions
• OAD Casual 2024: #45
• Featured on Netflix’s Somebody Feed Phil
• San Pellegrino World’s 50 Best: Discovery
• Michelin Guide: Nomination

This was the first restaurant I visited in Oaxaca, and it immediately set the bar incredibly high. Upon arrival, a man seated nearby (who in hindsight appeared to be the owner or chef ) sent over a mezcalita to welcome me to the city. It was a kind and generous gesture that perfectly captured the spirit of Oaxacan hospitality.

Soon after, I was served a fresh salsa prepared tableside, and was asked if I wanted to include grasshoppers; a bold option I appreciated, even if I passed on it this time. The salsa came with a warm tortilla layered with Oaxacan cheese, simple but packed with flavor.

For my starter, I chose the chile de agua stuffed with ceviche, served in a vibrant sweet and sour passionfruit sauce with slices of sweet potato for 235 pesos. The balance of acidity, spice, and sweetness was perfectly tuned, and the presentation was beautiful.

For my main dish, I ordered the turkey with mole negro, accompanied by rice with chepil, plantain purée, and hoja santa for 420 pesos. The mole was deep and smoky, the turkey tender, and the supporting elements added layers of texture and taste that made each bite feel rich and complete.

These two dishes were honestly among the best I had during my entire trip, and they made for a memorable beginning to my stay in Oaxaca. The thoughtful service, combined with bold local flavors, made this place a true highlight.

6. Itanoni

🏅 Recognitions
• OAD Cheap eats 2024: #46
• Michelin Guide: Nomination

This spot was located a bit farther from the city center, and it took me about thirty minutes on foot to get there. I expected a lively atmosphere, but to my surprise, I was one of the only guests, which turned out to be a blessing in disguise.

The space had an open kitchen where tortillas are made in the traditional way, pressed and cooked right in front of you. Watching the process so closely added a deeper appreciation for the food, and gave the visit a peaceful, grounded feel.

I ordered the triangular tetela filled with mushrooms, a dish rooted in pre-Hispanic cooking, wrapped in a corn masa triangle and cooked directly on the comal. Simple, earthy, and satisfying.

To drink, I had a tascalate with water, priced at 40 pesos. Tascalate is a traditional pre-Hispanic chocolate drink made with a blend of roasted corn, cacao beans, ground pine nuts, achiote, and panela or sugar. Served cold, it was lightly sweet, nutty, and unlike anything I had tried before.

Although quiet, this place offered one of the most authentic and calming food experiences I had in Oaxaca, a reminder that sometimes the most rewarding meals happen when you step away from the crowds.

7. Tacos del Carmen

🏅 Recognitions
• Featured on Netflix’s Street Food in Latin America

While on a free walking tour through Oaxaca, I was reminded that Tacos del Carmen had been featured on a Netflix food show; and naturally, I had to check it out.

This small but busy taco stand is best known for its breakfast tacos, and when I arrived, there was already a crowd gathered, always a promising sign. Despite the rush, the service was quick, and the menu offered a surprisingly wide variety of options for such a humble setup.

I went for the taco with quesillo and spicy sausage, priced at just 28 pesos. The quesillo, a local Oaxacan cheese, was perfectly melted and stretchy, while the sausage brought just the right amount of heat. It was a simple, satisfying street food moment, and exactly the kind of bite that makes breakfast in Oaxaca so special.

Whether you’re following the Netflix trail or just looking for great tacos to start your day, Tacos del Carmen delivers on flavor and local charm.

8. Criollo

🏅 Recognitions
• OAD Casual 2024: #32
• San Pellegrino World’s 50 Best: Discovery
• Michelin Guide: Nomination

Criollo is an upscale restaurant located just a short walk from Oaxaca’s main tourist areas, yet it feels like a world apart. The space is beautifully designed, with much of the seating outdoors in a lush, serene courtyard, making it a perfect escape from the city’s bustle.

As I arrived, a server walked around offering a basket of freshly baked goods, but I already had my mind set on something more substantial from their lunch menu.

The staff was incredibly helpful, and one of them recommended the enmoladas; a comforting and flavorful dish made with tortillas smothered in mole coloradito, filled with Juchiteco cheese, and served with ripe plantain. Priced at 210 pesos, this dish was both rich and balanced, capturing the essence of traditional Oaxacan flavors with an elevated twist.

If you’re looking for a place that combines refined cuisine with relaxed, natural surroundings, Criollo is a must-visit for lunch in Oaxaca.