Levadura de Olla Restaurante

"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

"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

"It stood in contrast to the fare at Barrios García’s second, more casual restaurant, Levadura de Olla. There, I devoured a beef-and-pork chilecaldo stew with a complex broth, made with chilhuacle chiles, támala pumpkin, and a squeeze of mandarin lime." - Joe Ray

"At Levadura de Olla (reservations recommended), Chef Thalia Barros Garcia, one of Food and Wine Mexico’s Best New Chefs 2021, combined her culinary school education with the traditional food from her hometown in the Sierra Sur region. Go for the eternally photogenic heirloom tomato salad, the agua de maíz, and tamal de requeson."