Food as art. Oaxacan chef José Manuel Baños, who has worked at the renowned El Bulli in Spain, takes the ingredients and flavors of his homeland to new creative heights at Pitiona. The delicious sopa de fideos (noodle soup) comes with floating capsules of liquid cheese, and the tacos de lechón (pork tacos) are deftly prepared as well.
Some dishes are so artistically presented it's a shame to eat them – but the restaurant's atmosphere is refreshingly relaxed. The 10-course tasting menu is eternally popular.
