Levadura De Olla - Review - Centro - Oaxaca - The Infatuation

"Levadura de Olla opens two windows into the food from la Sierra Sur in the southern highlands of Oaxaca. The classic path leads to dishes cooked observing regional tradition, like a barbacollita tamal. The more modern-creative side highlights ingredient quality—exemplified by native tomatoes served almost untouched, sliced over beet purée, and seasoned with a fruit vinaigrette—and broadens the range and textures of Oaxacan food. So expect to see sweet guava mole served with shrimp and weathered cauliflower, and standout pork ribs accompanied by bean sauce and pickled vegetables. This place also has a great selection of mezcal, but don’t overlook the non-alcoholic beverages, such as agua de maíz made with toasted and ground corn, and the Mesoamerican drink pozontle, featuring cacao, panela, and a thick layer of foam." - Mariana Camacho