Menu to Taste

Levadura de Olla Restaurante

Oaxacan, Mexican · Oaxaca · Michelin One Star · Chef Thalía Barrios García

Awarded one Michelin star, Levadura de Olla Restaurante in Oaxaca features chef Thalía Barrios García serving traditional Oaxacan regional cuisine rooted in Sierra Sur heritage. Guests dine on à la carte heirloom dishes and native ingredients in a shaded open-air courtyard.

C. de Manuel García Vigil 304, RUTA INDEPENDENCIA, Centro, 68000 Oaxaca de Juárez, Oax., Mexico, Oaxaca

  • 1 Michelin Star

Menu

Dishes

  • Guacamole with endemic avocados (265) — Made with avocado, jalapeño, lime juice, coriander, and salt. Served with Piedra avocado, Mantequilla avocado, Aguacatillo, and blue corn tostadas.
  • Beef tasajo and onion taco (335) — Tasajo taco; a cut of beef from Oaxaca, prepared using the traditional technique of cutting very thin. The meat is sautéed with onions and served with potatoes stewed with chile de agua and Oaxacan string cheese. It’s accompanied by a creamy grasshopper salsa that enhances the flavours of the dish.
  • Corn soup, quelite and flowers (190) — Made with different wild greens, tender leaves and edible flowers. The soup is thickened with corn kernels.
  • Toasted bean soup (245) — Wild greens quintoniles, wicha squash and toasted beans from the comal. Served with Oaxacan string cheese and epazote on a cassava tortilla.
  • Old hen broth (245) — Slow cooked and stewed with tomato, coriander and onion. Served with purple and green beans.
  • Barbacollita tamal (285) — Cracked corn tamal with chicken, pork, and chili adobo (puya chili, guajillo chili, avocado leaf).
  • Prickly chayote, mole verde with pork (345) — Chayote on mole verde made with fresh native herbs and thickened with mashed white beans. Served with confit pork loin.
  • Pork in chicatana ant sauce (490) — Pork topped with chicatana ant sauce made with puya and costeño chilies. Served with slightly sour rice.
  • Mountain mushroom tacos (360) — Assortment of wild mushrooms sautéed with hoja santa and served on corn tortillas from the comal.
  • Paddle cactus in green sauce and empanadas (220) — Assortment of paddle cactus and tomatillos, corn tortilla from the comal and chicken stew with mix of chilies.

Cocktails

  • Mezcalina (210) — Mezcal, sparkling water and passionfruit or lime. Fresh cocktail. 150ml.
  • Mojito de cilantro (205) — Cilantro macerated with lemon and sugar, mezcal and sparkling water. 120ml.
  • Frambuesa (205) — Made with house mezcal and raspberry oil. Fresh and sweet cocktail. 98ml.
  • Kalanquillo (210) — Café de olla with milk and Kalanka (chocholteca medicinal plant liquor). 120ml.
  • Chalchiuhtlicue (215) — Corn whiskey, passion fruit and lime juice. 105ml.
  • Tlaloc (215) — Corn whiskey, rosemary and lime juice. 105ml.
  • Flores (205) — Chamomile, cempasúchil, mezcal and homemade vermouth. 90ml.
  • Tomatonico (210) — Rum, pineapple, coconut.
  • Piña-Coco (215) — Rum, pineapple, coconut.

The Experience

With garden or terrace dining. The meal is structured around à la carte dining.

  • Format: À la carte
  • Setting: Garden / terrace

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