Perhaps Oaxaca’s most refined and romantic eating choice, with sharp but nonshowy service on a patio or in a variety of interior rooms. The specialty is roast pork, but there is the usual variety of moles and – highlight – the multifarious if meat-heavy plato Oaxaqueña, a platter of the town’s best food bites with cheese, chorizo, stuffed chilies and cured meat.
Pescatarians can attempt the pulpo a las brasas (grilled octopus), while vegetarians can dive figuratively into the mushroom mountain soup.
