Authentic Oaxacan cuisine, fresh masa, moles, and mezcal drinks
5255 Peachtree Boulevard, Suite 105, Chamblee, 5255 Peachtree Blvd suite 105, Atlanta, GA 30341 Get directions
$30–50 · Menu
"Chamblee’s international spectrum shines ever-brighter with Oaxaca. Helmed by the owners of El Valle in Midtown, and the newest addition of Casa Balam in Decatur, Oaxaca brings the southwestern Mexican state’s ingredients and techniques (think smoke, moles, and fresh masas from ground corn for all tortillas and adjacent breads) to Metro Atlanta’s forefront. Standouts include the tetela de pato (duck confit and Oaxaca cheese), seasonal vegetable tlayuda (a group-friendly flatbread in the vein of a Mexican-style pizza), the flor de calabaza (squash blossom, Oaxaca cheese, sauteed mushroom, and roasted onion quesadilla), and the whole wood-fired branzino with black garlic. The restaurant also carries one of the largest selections of Mexican wines. Snag a reservation here." - Eater Staff
"I learned that Oaxaca in Chamblee is among the restaurants operated by Luis C. Damian's Mi Casa Tu Casa Hospitality Group, and that Damian's hands-on origins and formal training help shape the group's kitchens and offerings." - Henna Bakshi
"This restaurant from the owners of El Valle in Midtown brings the flavors, ingredients, and dishes of Oaxaca to life in Chamblee. And it’s doing serious justice to the foods from this southwestern Mexican state through its use of core ingredients like chiles, corn, cheese, and beans and cooking techniques incorporating smoke, moles, and fresh masas made from ground corn for the tortillas, tamals, tlayudas, and gorditas. Start with a mezcal cocktail and a trio of salsas, the tetela de pato (duck confit and Oaxaca cheese), or the fresh and zesty hamachi tostada topped with black garlic aioli and salsa macha. Then, order a steak or seasonal vegetable tlayuda (think Mexican-style pizza on a crispy tortilla to share.) The flor de calabaza (squash blossom quesadilla) stuffed with Oaxaca cheese, sauteed mushrooms, and roasted onions is not to be missed. Fish lovers should order the whole wood-fired branzino spiced with black garlic. Finish with dessert, such as the corn husk mousse with meringue, paired with a glass of wine from producers around Mexico." - Eater Staff
"On the brunch menu a spiced Oax Carajillo is served with equal parts Licor 43 and cafe de olla — a cinnamon- and clove-spiced Mexican coffee prepared in an earthen clay pot — making it a natural companion to blue corn pancakes or pan francés." - Allison Ramirez
"I get the low-key, secretive appeal of Oaxaca in Chamblee — it feels like the Mexican-restaurant equivalent of a really good mixtape — and I loved the beef cheek birria, the branzino, and the half chicken; I also discovered Mexican wine there and enjoyed it on my first visit." - Beth McKibben
