Casa Oaxaca el Restaurante

"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

Where to Eat in Oaxaca, According to Chef Enrique Olvera

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

Places in Mexico Where the Locals Go on Vacation

"A celebrated restaurant in Oaxaca's vibrant dining scene, known for refined local cuisine that showcases regional ingredients and contemporary interpretations of traditional dishes." - Travel + Leisure Editors

I Celebrated Día de los Muertos in Oaxaca, Mexico, Here's How I Planned My Once-in-a-lifetime Trip

"Passing by Casa Oaxaca, Alejandro Ruiz’s hotel and restaurant, I found a tranquil courtyard where guests lingered over coffee and breakfast and a large ofrenda lined with photos in ornate silver frames; amid candles, fruits, sugar skulls and bottles of Corona I left my grandmother’s picture there, feeling that the place’s warmth, color, and sense of occasion suited the holiday perfectly." - Flora Stubbs Flora Stubbs Flora Stubbs is the executive editor of Travel + Leisure. She has been a journalist for over 20 years, and a travel editor for over a decade. Travel + Leisure Editorial Guidelines

Where to Drink, Stay, and Play in Oaxaca

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