Ruta Oaxaca Mexican Cuisine

"From the daily brunch to mezcal flights, Ruta Oaxaca takes the maximalist approach at every turn. And that’s exactly why we love this Mexican restaurant in Astoria. Eating rich, mole-covered enchiladas under the electric pink patio structure will make you feel like you’re in a Charlie and the Chocolate Factory reboot without any of the terror. If you need another reason to make this Oaxacan spot a priority, know that Ruta offers 2-for-1 cocktails and sangria during weekend brunch." - willa moore, bryan kim, will hartman, neha talreja, carlo mantuano, sonal shah

"This Mexican restaurant in Astoria takes a maximalist approach to dinner that’s perfect for groups. Why serve a habanero mango cocktail without torching a sprig of rosemary in it first? Why paint a patio muted pastel pink when a shade called “hot pink” exists? If there’s a vat of earthy mole negro in the kitchen, why not pour a pint of it onto a plate with chicken enchiladas or tender short rib? The portions of Oaxacan specialties here are massive, and the mole and tequila flow like tap water. Start your family meal with some gooey choriqueso and a round of cocktails." - hannah albertine, kenny yang

"With a vibrant design featuring the color pink and a bar emphasizing mezcal and tequila, Ruta Oaxaca is one of the city’s best evocations of the cuisine of the southern Mexican state. Moles come in a rainbow of colors and you can’t go wrong with the chicken bunuelos, served in a pool of dark mole Oaxaca, or the brighter mole coloradito, poured over a steak with melted chihuahua cheese." - Robert Sietsema

"Ruta Oaxaca is one of the few Mexican restaurants in the city to specialize in Oaxacan food, and several of the state’s legendary moles are expertly rendered. Twelve types of taco are available, and the bar is stocked with over 50 artisanal Mezcals. Don’t miss the chicken in mole negro or the beef rib with mole coloradito, at this jazzy and colorful place." - Eater Staff

"Whether it’s birria or flour tortillas, regional Mexican cooking has become increasingly visible on menus across the city. One of the latest additions is from Ruta Oaxaca in Astoria. Moles from the southern Pacific state are the specialty here with several different moles made with ancho chiles, tomatoes, and even raisins that comprise these rich, complex recipes that can take hours to cook. All of this can be enjoyed outdoors in a pink wooden structure with windows, a few tropical plants, and of course, heaters." - Erika Adams, Tanay Warerkar, Bao Ong