Criollo

"At Criollo, you’ll probably see a rooster named Claudio wandering around the large backyard and orchard where the restaurant has an open grill, a comal, and several clay pots. Come here for brunch on weekends for conchas de maíz, taquitos campechanos, pizzas from the wood-fired oven, and enfrijoladas. This spot is also a great dinner move: you’ll find a contemporary Oaxacan tasting menu that always changes and highlights seasonal produce. There’s a main dining room, but try to grab a seat on the pleasant patio where you can watch the staff man the large comal and make fresh tortillas." - liliana lopez, kylie han

"Chefs Enrique Olvera and Luis Arellano are the culinary forces behind this magical oasis that is also part of a guest house listed as a UNESCO heritage. Entirely outdoors, the dining room is a straight-edged work of smooth concrete and a canopy of trees and Edison bulbs stretched over handsome wood tables set with flickering candles. Chirping birds and burning incense add to the romance. Serving only a tasting menu, the kitchen leans on traditional Oaxacan recipes and local ingredients. A warm cheese croquette starts the meal with total fireworks, followed by a smooth tamal set in a bold shrimp-infused mole coloradito and, later, excellent tempura fish tacos. Desserts are refreshing, as in the pineapple nicuatole with passionfruit and mango sorbet." - Michelin Inspector

"Stop by Criollo—from Pujol chef Enrique Olvera—for brunch seated around a tree-lined patio, with dishes served from an open-air kitchen where slabs of meat and ropes of chorizo smoke."

"At Criollo, you’ll probably see a rooster named Claudio wandering around the large backyard and orchard where the restaurant has an open grill, a comal, and several clay pots. Come here for brunch on weekends for conchas de maíz, taquitos campechanos, pizzas from the wood-fired oven, and enfrijoladas. This spot is also a great dinner move: you’ll find a contemporary Oaxacan tasting menu that always changes and highlights seasonal produce. There’s a main dining room, but try to grab a seat on the pleasant patio where you can watch the staff man the large comal and make fresh tortillas." - Liliana López

"Later, at Enrique Olvera’s Criollo, the cup of chocolate that arrived at the end of the meal showed me that I had been making the wrong choice ordering it with milk — the water, you see, really allows the more nuanced flavors to shine." - Monica Burton