Criollo

"Chefs Enrique Olvera and Luis Arellano are the culinary forces behind this magical oasis that is also part of a guest house listed as a UNESCO heritage. Entirely outdoors, the dining room is a straight-edged work of smooth concrete and a canopy of trees and Edison bulbs stretched over handsome wood tables set with flickering candles. Chirping birds and burning incense add to the romance. Serving only a tasting menu, the kitchen leans on traditional Oaxacan recipes and local ingredients. Dishes like their quesabirria with shrimp, pickled cabbage, and guacamole are on point. Refresh your palate with atole with mango and passionfruit sorbet before an indulgent flourless chocolate cake with ice cream." - Michelin Inspector

The 23 Best Restaurants In Oaxaca - Oaxaca - The Infatuation

"Criollo’s dinner tasting menu and taco bar, featuring a modern approach to seasonal, high-quality ingredients, draw most of the attention, but the move is to come here and feast at breakfast or brunch. You can sit on the patio—with its large picnic-style tables and chickens roaming freely—and take in the big-portioned à la carte meal that’s more focused on Oaxacan classics and spotlight-stealing baked goods. Your breakfast-and-brunch-of-champions can start with chocolate de agua or a café de olla, accompanied by a fluffy concha that’s particularly irresistible. For your main course, go chilaquiles with tasajo, available with red or green sauce, or enmoladas de coloradito starring one of their many moles made with chile pasilla and chile ancho. Well-balanced drinks, like the hangover remedy michelada or carajillo, are a bonus to the experience." - liliana lopez, mariana camacho

Criollo - Review - Centro - Oaxaca - The Infatuation

"Criollo’s dinner tasting menu and taco bar, featuring a modern approach to seasonal, high-quality ingredients, draw most of the attention, but the move is to come here and feast at breakfast or brunch. You can sit on the patio—with its large picnic-style tables and chickens roaming freely—and take in the big-portioned à la carte meal that’s more focused on Oaxacan classics and spotlight-stealing baked goods. Your breakfast-and-brunch-of-champions can start with chocolate de agua or a café de olla, accompanied by a fluffy concha that’s particularly irresistible. For your main course, go chilaquiles with tasajo, available with red or green sauce, or enmoladas de coloradito starring one of their many moles made with chile pasilla and chile ancho. Well-balanced drinks, like the hangover remedy michelada or carajillo, are a bonus to the experience." - Mariana Camacho

The 16 Best Restaurants In Oaxaca

"At Criollo, you’ll probably see a rooster named Claudio wandering around the large backyard and orchard where the restaurant has an open grill, a comal, and several clay pots. Come here for brunch on weekends for conchas de maíz, taquitos campechanos, pizzas from the wood-fired oven, and enfrijoladas. This spot is also a great dinner move: you’ll find a contemporary Oaxacan tasting menu that always changes and highlights seasonal produce. There’s a main dining room, but try to grab a seat on the pleasant patio where you can watch the staff man the large comal and make fresh tortillas." - liliana lopez, kylie han

New Oakland Bakery Forma to Open in Temescal This Spring | Eater SF

"While staging at Enrique Olvera’s Criollo in Oaxaca, Jackson picked up techniques—most notably a nutty ash-flecked concha—that he plans to adapt and debut at Forma, indicating a direct culinary influence from his time there." - Paolo Bicchieri