If you’re looking for an unfiltered, honest review of Michelin restaurants in Oaxaca, you’ve come to the right place. I recently had the chance to visit Oaxaca for the Culinaria Mexicana awards, which is one of the most important gastronomic events in the country.
The entire food industry from all corners of the country descended into the city for the weekend, and, as you can imagine, everyone was buzzing about the newly released Michelin Guide for Mexico. Michelin is brand new here, so of course, we were all curious to try the restaurants that made the cut.
I have to be honest: as someone who eats professionally and spends a lot of time exploring Mexico’s food scene, I’ve found the Michelin selections, at least in Mexico City… a bit disappointing (hello, Rosetta…).
There are so many incredible places that didn’t even get a mention, and sometimes it feels like the guide misses the real spirit and creativity of Mexican cuisine. This has made me feel a bit skeptical and so, I decided to do my own research and check out as many of the Michelin-listed spots in Oaxaca as I could over the weekend to form my own opinion (after all, food is definitely one of the reasons Oaxaca is worth visiting).
This list is my honest take on all the Michelin restaurants in Oaxaca I visited. What I loved, what I didn’t, and whether I think they live up to the hype. The restaurants are ranked from my favorite to my least favorite, based on my personal experience (granted, I didn’t have time to visit all of them, but I’ll be back to expand the list the next time I’m down there!).
If you’re planning a culinary trip to Oaxaca, or just curious about how these places stack up, I hope this helps you find your own unforgettable meals (Michelin-approved or not!).
My honest ranking of Michelin restaurants in Oaxaca
1. Levadura de Olla
If you ask me where to eat in Oaxaca, I’ll always and forever blurt out “Levadura de Olla!” before you even finish the question. This Michelin restaurant sits right in the city center, but step inside and you’ll find a peaceful patio that feels miles away from the bustle.
Chef Thalía Barrios García is young, creative, and deeply inspired by her hometown, San Mateo Yucutindoo. Her food is all about Oaxacan tradition, but with her own colorful spin, especially when it comes to veggies. Meat takes a backseat here, and honestly, you won’t miss it, even if you’re an avid meat-eater. (It goes without saying, but this also makes Levadura de Olla one of the best Michelin restaurants in Oaxaca to try if you’re vegetarian or vegan!)
The must-try entree? The plato de jitomates nativos Oaxaqueños. It’s the most popular dish for a reason: local tomatoes, super fresh, dressed up with a fruity vinaigrette and set on a bed of beet purée. It’s simple, beautiful, and ridiculously tasty. Seriously, don’t even think about leaving without trying it.
Another thing I loved: the tamales. Thalía uses her grandma’s meatless recipe, and they’re unlike any tamale I’ve had. We had the frijoles de la olla con tamal de gueza y hoja santa.
Frijoles de olla (beans) are the kind of beans you’d find simmering away in kitchens across Oaxaca, and what makes this dish so special is the tamal de gueza. “Gueza” refers to a traditional Oaxacan festival or gathering, and in this context, it’s a style of tamal that’s often made for special occasions. The tamal itself is soft, fluffy, and subtly flavored, wrapped in a corn husk and steamed to perfection.
And if you happen to spot pipes o colorines on the menu, get them! These little edible blossoms native to Mexico show up in a red sauce with egg. They’re seasonal, so you might not always find them, but if you do, don’t miss out. Their flavor is the perfect match for the other ingredients. It’s the plate I keep buzzing about even months after my visit.
Levadura de Olla isn’t just a restaurant; it’s Thalía’s way of sharing the best of Oaxaca through family recipes, native ingredients and a whole lot of heart. If you only have time to visit one of the restaurants in Oaxaca on the Michelin guide, make it this one!
2. Cocina de Humo
Second on my list of the best Michelin restaurants in Oaxaca (though honestly, it’s more like a secret sibling to Levadura de Olla), is Cocina de Humo. You actually won’t find it in the Michelin Guide, but it’s just as special, and it’s also the brainchild of chef Thalía Barrios García from Levadura de Olla.
Cocina de Humo is more than a restaurant; it’s a whole experience. Think of it as the “backstage” of Levadura de Olla. The space is rustic and beautiful, with wood-fired stoves, clay pots, adobe walls, and the kind of kitchen that feels both ancient and alive.
What sets Cocina de Humo apart is that it’s not just about eating, it’s about diving deep into Oaxacan cuisine. You can sign up for a cooking class and learn ancestral techniques, roll up your sleeves with masa, and discover recipes straight from the Sierra Sur. There’s even a little shop where you can pick up handmade pottery from rural communities.
The menu here is informal and always changing, depending on what’s fresh and what the cooks feel inspired to make. Most of the ingredients come from San Mateo Yucutindóo (chef Thalía’s hometown) or nearby villages. You’ll find flavors, textures, and aromas that go way beyond your average restaurant meal – this is about connecting with the roots of Oaxacan food.
If you want to see where the magic of Levadura de Olla starts or just want a hands-on, heart-filled food experience, you absolutely have to check out Cocina de Humo. Come hungry, come curious, and don’t be surprised if you leave with a new appreciation for Oaxacan kitchens (and maybe a little clay pot in your bag).
3. Casa Oaxaca Restaurante
Casa Oaxaca is one of those restaurants that locals recommend and travelers return to again and again, even before it made it to the Michelin guide in Oaxaca.
The setting is gorgeous: think colonial architecture, leafy courtyards, and a rooftop terrace with dreamy views over the city and Santo Domingo church. Chef Alejandro Ruiz is the mastermind here, and he’s been a champion of Oaxacan cuisine long before it started popping up on every foodie’s radar. The menu is a love letter to local ingredients and traditional recipes, but with just enough creativity to keep things interesting.
You’ll find classics like tlayudas, moles, and fresh ceviches, but don’t be surprised if you spot some unexpected twists or seasonal specials.
If you’re feeling adventurous (and want a real taste of Oaxaca’s roots), do not miss the tlayuda de insectos. Yes, insects! This big, crispy corn tortilla comes topped with chapulines (toasted grasshoppers), chicatanas (flying ants), gusanos de maguey (maguey worms), and sometimes cocopaches (a type of beetle), plus avocado, radishes, and a sprinkle of chile powder. It’s actually delicious, and a fun way to experience a side of Oaxacan food culture you won’t find just anywhere.
One of my favorite parts about Casa Oaxaca is the interactive touch: don’t be surprised if your server shows up with a molcajete to make fresh salsa right at your table. It’s a small detail, but it makes the meal feel even more personal.
A couple more tips: If you’re into mezcal, this is a great place to try a tasting flight or a creative cocktail. And definitely save room for dessert – their chocolate and local fruit creations are the perfect finish.
If you’re a mezcal fan (or want to become one), this is the place to try a tasting flight or sip a cocktail while you soak in the atmosphere. And save room for dessert—their chocolate and local fruit creations are the perfect way to end your meal.
Casa Oaxaca is the kind of restaurant that feels special but never stuffy. It’s perfect for a celebration or just a great night out. If you want a taste of Oaxaca’s culinary heart (and maybe one of the best rooftop views in town) this should be high on your list of Michelin restaurants in Oaxaca to visit.
4. Las Quince Letras
Next, let’s talk about Las Quince Letras. While I’m glad it made it to the Michelin Guide, I don’t think it’s for everyone. This restaurant serves Oaxacan food as authentic as they get, and it definitely is not for every palate. Oaxacan flavors can be bold, earthy, and sometimes a little unexpected if you’re used to more modern or international takes on Mexican food.
With that being said, I do still think it’s worth visiting even though it’s not necessarily my favorite. Chef Celia is now known throughout Mexico (and beyond) for her dedication to researching and preserving Oaxaca’s traditional recipes, local ingredients, and time-honored techniques.
She works closely with women cooks from different regions, learning and sharing the knowledge that’s passed down from generation to generation. You can really feel that sense of heritage and care in every dish. The menu is packed with Oaxacan classics like empanadas, memelas, tamales, and tlayudas, but if you try just one thing, make it the degustación de moles (mole tasting).
Oaxaca is famous for its “seven moles,” and Las Quince Letras is hands-down the best spot to sample a few side by side. Each one is totally different, from the deep, chocolatey mole negro to the bright, nutty coloradito. It’s a crash course in why Oaxacan cuisine is so celebrated.
You may or may not fall in love with everything on the menu (I know I didn’t love everything), but honestly, it’s worth visiting for the “research” alone, especially if you want to understand what Oaxacan food is really all about.
One thing I didn’t love was the service, which felt pretty slow during my visit. It’s not a dealbreaker, but just something to keep in mind if you’re short on time or patience.
Bottom line: Las Quince Letras is one of the best Michelin restaurants in Oaxaca to go when you want food that’s soulful, deeply Oaxacan, and made with a whole lot of heart. Even if you don’t love every bite, it’s an essential stop for anyone serious about exploring Oaxaca’s culinary heritage.
5. Tierra del Sol
Let’s talk about Tierra del Sol is one of those places that feels like a local favorite but also gets its fair share of love from food guides (including the Michelin Guide, though it’s definitely one of the more relaxed spots on their list). If you’re looking for a breakfast or brunch spot that’s both comforting and deeply Oaxacan, this is a great choice.
First off, I have to say, I love the vibe here. The interior is bright and colorful, with lots of natural light and thoughtful design details that make the space feel both homey and special. If you can snag a seat on the terrace, do it – the mountain views are the perfect backdrop for a slow morning meal.
Chef Olga Cabrera is a big name in Oaxaca, and she’s created a sort of food hub all under one roof. There’s the main restaurant (Tierra del Sol), a bakery (called Masea) that’s always stocked with fresh breads and pastries, and a super simple but charming Atolería (literally just called “Atolería”).
If you’re not familiar with atole, it’s a traditional hot drink made from corn masa, water or milk, and sometimes flavored with chocolate, fruit, or spices. It’s thick, a little sweet, and basically the ultimate Oaxacan comfort drink. I always order one (or two) when I’m here, and there are several flavors to choose from.
The food itself is all about Oaxacan classics done right: think freshly made memelas, tetelas, tacos, and tlayudas, all cooked right in front of you on the comal. The menu leans heavily into family recipes and local ingredients, and you can really taste the care that goes into every dish.
6. Criollo
Now, let’s talk about Criollo, which is probably one of the most talked-about restaurants in Oaxaca, and definitely one you’ll see on every “must-visit” list. I’ll be honest: my experience here was a bit mixed, but I still think it’s worth checking out, especially if you’re curious about the city’s contemporary food scene.
Criollo is the creation of chef Luis Arellano (who worked with Enrique Olvera at Pujol), and the concept is all about celebrating Oaxacan ingredients with a modern, minimalist twist.
The menu here is a tasting menu that changes daily, built around what’s fresh and in season. When I went, I found the food… honestly, just okay. Nothing blew me away, and I felt it was a bit overhyped for the price.
Service was also very slow, so slow that you should definitely plan for several hours if you’re coming for the full tasting menu. That said, I’ve heard from other friends that their meals here were much more impressive, so maybe I just caught it on an off day. The ever-changing menu does mean you could have a completely different (and better) experience.
The space itself is gorgeous – open, airy, and filled with natural light, blending indoor and outdoor elements. The design really stood out to me: tables are spaced far apart, so you get plenty of privacy, and there’s this relaxed, almost country vibe. One of my favorite parts? Roosters and hens just wander around freely, which adds a fun, unexpected touch to the whole experience.
Despite my reservations, I’d still recommend giving Criollo a try, especially if you appreciate beautiful spaces and want to see what Oaxaca’s new wave of chefs are doing with traditional flavors. Just be sure to come with time to spare, an open mind, and maybe a little patience. And if you’re lucky, you’ll get to enjoy your meal with a few feathered friends wandering by your table!
7. Crudo
Rounding out my list of Michelin restaurants in Oaxaca is Crudo, a spot that definitely stands out for its concept, even if the execution didn’t quite wow me all the way through. Crudo is an omakase bar that fuses Japanese techniques with Oaxacan ingredients and flavors. On paper, it’s a dream for anyone who loves both sushi and mole (guilty!), and the idea alone makes it one of the most unique dining experiences in Oaxaca.
The setup is super fun: you sit at the bar, watch the chefs work their magic right in front of you, and get walked through an 8-course tasting menu (all for about $1300 MXN, which is honestly a steal for this kind of experience). The space itself is modern, intimate, and perfect for anyone who loves that interactive, chef’s-table vibe.
Now, for the honest part: my meal started off strong, but I felt like the quality declined with each course. The fusion of Japanese and Oaxacan flavors is intriguing and, at times, really respectful to both traditions, but I don’t think they always get the balance quite right. Some dishes just didn’t land for me, and I found myself wishing they’d use higher quality ingredients, even if it meant raising the price a bit. I would honestly prefer to pay more for a truly standout meal.
That said, I still think Crudo is worth checking out if you’re curious about Oaxacan fusion or want a break from more traditional spots. The omakase format is fun, the chefs are clearly passionate, and there are moments where the food really does reflect the best of both worlds. With a little more polish, I think Crudo could be something really special.
Michelin Restaurants in Oaxaca: Conclusion
After a whirlwind weekend of eating my way through Oaxaca’s most talked-about Michelin restaurants, I can honestly say that no guide, no matter how pretentious, can ever capture the full spirit of a city’s food scene.
Some places lived up to the hype, others left me a little underwhelmed, and a few surprised me in the best possible way. But that’s the beauty of exploring a place like Oaxaca: every meal, whether it’s in a celebrated dining room or a tiny, tucked-away fonda, is a chance to discover something new.
If there’s one thing I took away from this experience, it’s that “the best” is always personal. My favorites might not be yours, and that’s exactly how it should be. So use this list as a starting point, but don’t be afraid to wander, ask locals for their picks, and follow your own cravings, be it at the many fine dining restaurants in Oaxaca or memelitas at a street food cart. Oaxaca’s real magic is in its markets, its street stalls, and the warmth of its people – Michelin star or not.
