Levadura de Olla Restaurante

"Levadura de Olla opens two windows into the food from la Sierra Sur in the southern highlands of Oaxaca. The classic path leads to dishes cooked observing regional tradition, like a barbacollita tamal. The more modern-creative side highlights ingredient quality—exemplified by native tomatoes served almost untouched, sliced over beet purée, and seasoned with a fruit vinaigrette—and broadens the range and textures of Oaxacan food. So expect to see sweet guava mole served with shrimp and weathered cauliflower, and standout pork ribs accompanied by bean sauce and pickled vegetables. This place also has a great selection of mezcal, but don’t overlook the non-alcoholic beverages, such as agua de maíz made with toasted and ground corn, and the Mesoamerican drink pozontle, featuring cacao, panela, and a thick layer of foam." - Mariana Camacho

"Levadura de Olla is located in a large, bright mansion with an airy and open central patio, and most of the dishes are Oaxacan classics. That means you’ll find things like different types of mole, tamales, guacamole with grasshoppers, pork with chicatana ant sauce, creative sides of guava mole with shrimp, or a native tomato dish with beet puree and poleo vinaigrette. You can really come here any time—they’re open from breakfast until dinner—but we recommend lunch. " - liliana lopez, kylie han

"An Oaxaca restaurant celebrated for its authentic dishes made with local ingredients."

"Chef Thalía Barrios Garcia channels traditional Oaxacan recipes and memories from her hometown. Vegetables take priority in dishes like the salad of local tomatoes and meatless tamales." - The MICHELIN Guide US Editorial Team

"One could spend an entire afternoon in the shaded, breezy courtyard of the young talent, Chef Thalía Barrios Garcia. Colorful and creative, she channels traditional Oaxacan recipes as well as memories from her hometown of San Mateo Yucutindoo. Vegetables take priority over meat, evident in starters like the salad of local tomatoes dressed in a fruit vinaigrette and set on beet puree. The meatless tamales, which she learned from her grandmother, are peerless. A recent version featured delicate, full-flavored masa enrobed in a duo of moles and finished with squash blossoms. Heartfelt, comforting cooking can further be found in her machucados, a childhood favorite that blends tortillas and pipian salsa. A selection of ancestral beverages rounds out the experience." - Michelin Inspector