Casa Oaxaca el Restaurante

"A place known for its tlayuda with insects like chicatana ants and grasshoppers, offering a unique taste of Oaxaca."

"In the shadow of the Templo de Santo Domingo de Guzmán, Chef Alejandro Ruiz’s two-story restaurant buzzes with all the energy of a new opening. And yet, the stoves have been firing for more than two decades and have drawn attention from all corners of the world. Stylishly dressed, guests opt for the spacious rooftop patio where attentive servers are quick to make salsa tableside. The menu spins local ingredients and Oaxacan flavors with international touches, and nothing comes out of the kitchen looking anything less than beautiful. Desserts, like the platano Colorado with banana cream and mezcal caramel, show delicious refinement. All the while, as the sun sets and the church bell rings, the party goes on to the sound of cocktail shakers." - Michelin Inspector

"Early on our second morning, we set off to the Mercado Central de Abastos with chef Alejandro Ruiz, whose Casa Oaxaca El Restaurante is credited with introducing the region’s food to the world." - Travel + Leisure Editors

"Secure a table at Alejandro Ruíz’s Casa Oaxaca for dishes like stuffed chile de agua and heirloom turkey with mole negro."

"This place is a Oaxaca classic. Fresh salsa mixed tableside and warm Mexican hospitality are the trademarks of this critically acclaimed restaurant from chef Alejandro Ruiz, who celebrates the traditional flavors, recipes, and heritage of his home state with a menu that soars from start to finish. Find mole negro, coloradito, and manchamanteles (three of Oaxaca’s most iconic dishes) cooked from scratch with ingredients sourced from eight of Oaxaca’s own distinct culinary regions. Make sure you try their mezcal cocktails, also known as Mezcalinis. [$$$$]" - Omar Alonso