Las Quince Letras
Restaurant · Oaxaca City ·
Mexican breakfasts, Oaxacan dishes & mezcal cocktails on terrace
Information
C. de Mariano Abasolo 300, RUTA INDEPENDENCIA, Centro, 68000 Oaxaca de Juárez, Oax., Mexico Get directions
$$
Mexican breakfasts, Oaxacan dishes & mezcal cocktails on terrace
C. de Mariano Abasolo 300, RUTA INDEPENDENCIA, Centro, 68000 Oaxaca de Juárez, Oax., Mexico Get directions
$$
"Las Quince Letras is turning out simple yet satisfying dishes that evoke the kind of food a home cook from Oaxaca’s Central Valleys would whip up. Think tender tasajo tacos with quesillo and a crunchy touch from chapulines. The menu also features elaborate mole that are often served at celebrations, like black cegueza, an indigenous dish starring charred notes from comal-toasted corn, and estofado de almendras, a luscious sauce with sweet and sour contrasts from almonds and olives, served with beef tongue. If the variety of moles feels overwhelming, opt for a trio of samples—one featuring indigenous influences with cegueza, verde, and amarillo varieties, and another offering negro, coloradito, and estofado. Each is served with pork or chicken and rice." - Mariana Camacho
"Mole is everywhere at Chef Celia Florián’s restaurant, which opened in 1992. You can find it served with plantains, inside large empanadas, and on top of enchiladas. But from amarillo to coloradito to verde, the one that shines brightest is her mole negro. Black as night, smoky, and tantalizingly charred, it needs nothing more except for a tortilla or a bit of rice. This recipe and many others have deep roots: Florián grew up on a farm in La Ciénega and learned to cook from her mother and grandmother. Another highlight is the wonderful garnachas istmenas, crispy masa cakes topped with tender shredded beef buried under a pile of pickled cabbage. Still to this day, Florián enjoys global recognition for her contributions to Oaxacan cuisine." - Michelin Inspector
"The moles can be ordered on their own or as a tasting that includes either two or three different kinds. " - Atlas Obscura
"Since Méndez could walk, he recalls being at his parents’ renowned Oaxacan restaurant Las Quince Letras that’s still going strong 33 years in (and recently received Bib Gourmand status from Michelin). It’s also where his mother, Celía Florian, earned the nickname la madre de mole." - Tierney Plumb
"Mole is everywhere at Chef Celia Florián’s restaurant, which opened in 1992. You can find it served with plantains, inside large empanadas, and on top of enchiladas. But from amarillo to coloradito to verde, the one that shines brightest is her mole negro. Black as night, smoky, and tantalizingly charred, it needs nothing more except for a tortilla or a bit of rice. This recipe and many others have deep roots: Florián grew up on a farm in La Ciénega and learned to cook from her mother and grandmother. Another highlight is the wonderful garnachas istmenas, crispy masa cakes topped with tender shredded beef buried under a pile of pickled cabbage. Still to this day, Florián enjoys global recognition for her contributions to Oaxacan cuisine." - The MICHELIN Guide US Editorial Team