Escape to Huerto Orgánico for a laid-back, farm-to-table experience featuring exceptional Oaxacan cuisine, wood-fired barbacoa, and refreshing drinks.
"Portozuelo is the countryside version of the restaurant and hotel group Casa Oaxaca, with more formal venues in town. The kitchen, fueled by wood, is situated in the middle of a small farm and orchard where they cultivate herbs like epazote and yerba santa, organic vegetables like carrots and beets, and seasonal tamala pumpkins. On weekends, this place is an excuse to excursion outside the city. You’ll sit in a covered patio in front of the fields and peacefully enjoy masa specialties from the comal, like memelas with lard and fresh cheese, and large quesadillas packed with quesillo and flor de calabaza (be sure to open them up to let steam out before the first bite). This is also where to try Oaxacan barbacoa, a dish involving a lengthy overnight preparation process and, typically, the sacrificing of a whole animal, either beef or lamb." - Mariana Camacho
"Portozuelo employs around 35 members of the community as cooks and servers, a handful of whom greeted us with trays of ice-cold beers and mezcal cocktails as we arrived at the kitchen-dining space, a tile-roofed structure that’s open to the elements on all sides." - Travel + Leisure Editors
Carlos de Jesus Perez
The Cookie Project
Sebastian Larrazabal Santaella
don kirby
Oliva G
Fernando Burgés
Andrea
Amanda
