Portozuelo
Organic restaurant · Zimatlán de Alvarez ·
Organic farm restaurant with traditional Oaxacan buffet
Organic farm restaurant with traditional Oaxacan buffet
"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. 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." - liliana lopez, mariana camacho
"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
"We headed to Portozuelo, the idyllic farm outside Oaxaca City where Alejandro Ruiz grew up and now runs a restaurant and event space; everything there is cooked in the traditional Oaxacan way over an open wood fire with ingredients from the market or grown on site, and after helping assemble a 28-ingredient mole we sat at a long wooden table to share rich bowls of mole and, for dessert, fresh pan de muertos." - Flora Stubbs Flora Stubbs Flora Stubbs is the executive editor of Travel + Leisure. She has been a journalist for over 20 years, and a travel editor for over a decade. Travel + Leisure Editorial Guidelines
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