Iconic fine‑dining spot near Santo Domingo, serving refined takes on Oaxacan classics like moles, tlayudas, and mezcal‑paired dishes on a rooftop terrace.

Restaurant by chef Enrique Olvera and Luis Arellano, featuring seasonal tasting menus rooted in Oaxacan ingredients in a serene courtyard setting.

Chef‑driven spot highlighting traditional recipes from Oaxacan communities, with an emphasis on corn, native ingredients, and wood‑fired cooking.

Stylish restaurant in a courtyard off the Andador Turístico, offering contemporary Oaxacan cuisine and an extensive mezcal selection.

Casual, authentic option to try tlayudas, grilled tasajo and cecina, chorizo, and moles in a lively market setting.

Local market east of the center with simple eateries serving memelas, enchiladas, and daily specials for breakfast and lunch.

Seafood‑focused restaurant by chef José Manuel Baños, blending coastal flavors with Oaxacan techniques and ingredients.