Comedor Tierra del Sol

"Chef Olga Cabrera is a force to know. A stone’s throw away from the famous church in Centro Histórico, Cabrera runs three different businesses within a single building. A bakery stocked with sweets perfumes the room, while her Atoleria pours cups of coffee and hot chocolate. The actual restaurant is further back, past the comals cooking tetelas, memelas, tacos and tlayudas, and up the stairs to the shaded rooftop. While serving dishes from her childhood and classics from today, she celebrates farmers and their products, and puts their stories front and center. Salsa made tableside is a welcome touch, followed by fragrant soups and lovely, hearty moles (Laurel mole is  a winner.) Lunchtime brings welcome views of the surrounding mountain ranges." - Michelin Inspector

Tierra del Sol - Atlas Obscura

"Customers can also book a seat around the comal counter downstairs to sample just-made memelas, tetelas, and tacos made with unique landraces of corn Carbera brings from Mixteca." - Atlas Obscura

The 32 Best Restaurants in Oaxaca, Mexico | Eater

"Olga Cabrera of Tierra del Sol hails from the Mixteca region of Oaxaca, and her favorite dish to make is also her best: mole. She has over 30 moles on her menu — some traditional, some original creations. The restaurant has an amazing, comfy terrace, and the location in the center of town is ideal. She recently transformed the first floor into a bakery, Masea, Trigo, and Maîz, where she sells breads and other pastries baked fresh daily. [$$]" - Omar Alonso