All The Stars From The MICHELIN Guide Mexico 2024

"This Oaxaca favorite can count more than 20 years of history to its name, but that’s not stopping them from forging ahead with their own ideas and sense of refinement. Set in a dazzling, open-air courtyard, the memorable space buzzes as personable servers guide locals and visitors alike. Start with hoja santa filled with local goat cheese and served in a warm tomatillo sauce before moving to the mole sampler, which is a masterclass in sauce work. Salsa borracha is another can’t-miss sauce that shines with tender pork ribs. Getting full? There is always room for the guava cheesecake, which is lighter than expected and crowned with mamey cream. The restaurant even makes its own mezcal, which is used in their finely made cocktails. We have our own organic garden and use seasonal products. We responsibly manage organic waste and follow a Zero Waste policy. We have alliances with small producers, social organizations and artisans. We donate our glass bottles and cooking oil to a glassblowing workshop that uses oil as an alternative fuel. We reuse coffee remains to roast our beets, and organic waste for compost. We collect rainwater to irrigate crops." - The MICHELIN Guide US Editorial Team