Native Trails MyTrails 2026 220 Oaxaca 1 Restaurant Los Chavales de la Barriada Duration: 01:30 h · Price: $$ Enjoy a piece of Argentina at Los Chavales de la Barriada. The colorful concept of the family-friendly barbecue restaurant is inspired by the vibrant “La Boca” quarter in Buenos Aires. Fresh floral decorations, colorful lamps and lovely details create a relaxed, cozy ambience where you can spend wonderful hours with friends or family. For children there is a large, supervised play area. You can enjoy specialties such as juicy Argentinian steaks or the crispy stone oven pizza with fresh seafood. You can also try regional dishes from Oaxaca, such as thinly sliced Tasajo beef. 2 Restaurant Zandunga Duration: 01:30 h · Price: $$ Since 2002, the restaurant Zandunga in the historical city center of Oaxaca has been delighting the guests with traditional cuisine and its warm ambience. Terracotta tiles, light-colored wood furniture and a colorful decor with works by local artists spread comfort. In unison with the warm atmosphere, chef Aurora Toledo prepares authentic Mexican dishes such as Cochito Horneado, Tamales with Mole Negro and savory stews. The unique flavors of the isthmus of Tehuantepec in eastern Oaxaca are particularly important. Try the fine selection of Mexican wines, a craft beer or enjoy a refreshing mescal-frappe at the Zandunga. 3 Restaurant XAOK Duration: 02:00 h · Price: $$ Located in the traditional Jalatlaco neighborhood of Oaxaca, XAOK, led by chef Uriel García, is dedicated to a contemporary interpretation of regional cuisine. In a patio with a calm, open atmosphere, seasonal local products are transformed into carefully composed dishes. The menu includes combinations such as roasted broccoli with hoja santa purée, gnocchi with oxtail ragout, and pork confit with mole negro and banana-apple purée. The kitchen blends modern culinary techniques with ingredients from the Valles Centrales and was recognized with a Bib Gourmand in the Michelin Guide 2025. 4 Restaurant Pitiona Duration: 02:00 h · Price: $$$ Located opposite the picturesque church of Santo Domingo de Guzmán, the restaurant Pitiona welcomes you with a cozy roof terrace. The historical architecture of the building, solid wood furniture and light colors radiate rustic elegance. Named after an herb typical of Oaxaca's cuisine, Pitiona stands for fresh, authentic local dishes based on family recipes from Chef José Manuel Baños. The delicious creations such as pork belly with coloradito from beetroot and hibiscus or spicy grilled octopus are prepared from local ingredients and presented in the style of modern gourmet cuisine, with hand-made plates and bowls underlining the traditional aspect. In addition, a tasting menu put together for you offers the opportunity to get to know a variety of flavors. 5 Restaurant Casa Oaxaca Duration: 02:00 h · Price: $$$ The colonial Casa Oaxaca at Jardín del Pañuelito will draw you in with its simple elegance. All around Mexico, this restaurant is known for the culinary delicacies that Chef Alejandro Ruiz prepares combining the likes of Hoja Santa and Pitiona with Mediterranean herbs such as basil and rosemary, thus creating ever new flavors. Enjoy a spectacular view of the Santo Domingo Church from the roof terrace while savoring a spicy Mezcal or wine from the Parras de la Fuente fields in the north of Mexico. Experience the rich variety of flavors and aromas of Oaxaca by tasting the typical chapulines or the traditional tlayudas. 6 Restaurant Levadura de Olla Duration: 01:30 h · Price: $$ In the historic center of Oaxaca, you dine at Levadura de Olla, the restaurant of chef Thalía Barrios García, who comes from the Zapotec community of San Mateo Yucutindoo. Her cuisine is based on ancestral recipes from the mountain regions of the Sierra Sur. The menu features dishes such as mole amarillo with herbs and chayote, tamales made from nixtamalized corn, caldo de piedra, and seasonal preparations with wild mushrooms and quelites. Many ingredients — including corn varieties, beans, and chilies — come from small producers in Oaxaca’s indigenous communities and are traditionally prepared using stone mortars or cooked on a comal.
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