Mexican breakfasts, Oaxacan dishes, mezcal cocktails on terrace
C. de Mariano Abasolo 300, RUTA INDEPENDENCIA, Centro, 68000 Oaxaca de Juárez, Oax., Mexico Get directions
$$ · Menu
"Mole is everywhere at Chef Celia Florián’s restaurant, which opened in 1992. You can find it served with plantains, inside large empanadas, and on top of enchiladas. But from amarillo to coloradito to verde, the one that shines brightest is her mole negro. Black as night, smoky, and tantalizingly charred, it needs nothing more except for a tortilla or a bit of rice. This recipe and many others have deep roots: Florián grew up on a farm in La Ciénega and learned to cook from her mother and grandmother. Another highlight is the wonderful garnachas istmenas, crispy masa cakes topped with tender shredded beef buried under a pile of pickled cabbage. Still to this day, Florián enjoys global recognition for her contributions to Oaxacan cuisine." - Michelin Inspector
"The moles can be ordered on their own or as a tasting that includes either two or three different kinds. " - Atlas Obscura
"Since Méndez could walk, he recalls being at his parents’ renowned Oaxacan restaurant Las Quince Letras that’s still going strong 33 years in (and recently received Bib Gourmand status from Michelin). It’s also where his mother, Celía Florian, earned the nickname la madre de mole." - Tierney Plumb
"The Oaxacan chef and co-owner, Celia Florián, emphasizes epazote's central role in Oaxacan cuisine, calling its intense aroma and singular flavor indispensable to regional dishes such as tortilla soup, chilaquiles de guajillo, salsa de queso, and green moles. She also recalls traditional medicinal uses—her grandmother brewed epazote tea to treat intestinal parasites—and explains practical kitchen guidance: use stems to infuse stews or broths (removing them before serving) and leaves for simpler, individually portioned foods, since stems can quickly overpower a dish." - Sylvio Martins
"A place known for champurrado, the frothy chocolate-and-corn drink made by whisking barra de chocolate into a yellow-corn atole with a molinillo; traditionally served in a clay cup with bread and presented piping hot, so patience is advised." - Shava Cueva
