A place of gastronomic inspiration and worship of the culinary roots of the Sierra Sur of Oaxaca
Traditional Cuisine
Levadura de Olla is located in the heart of the city of Oaxaca, where local ingredients and ancestral cooking techniques converge with a deep knowledge of the countryside and its seasons.
For chef Thalía Barrios, originally from San Mateo Yucutindoó, this place is much more than a restaurant; it is an infinite library that showcases Oaxacan gastronomy built on constant research in distant rural towns, exploring their markets, ingredients and culinary traditions.
In our menu you’ll find atypical ceremonial dishes, proposals with our own perspective inspired by our journey through Oaxacan cuisine and drinks from different corners of this region of Mexico.
Guava mole, shrimp and battered cauliflower
Chicatana ant sauce, pork and refried beans
Requesón tamal, squash blossom, mole negro and coloradito
Location
- García Vigil 304, Centro, Oaxaca de Juárez, Oaxaca, México
- Tuesday to Thursday 1 pm - 9 pm, Friday and Saturday 1 pm - 10 pm
- info@levaduradeolla.mx
- +52 (951) 269 9068
- View on Google Maps
Agua de semillas reventadas
Consumed by different indigenous groups, it is made from popcorn, sagú (sorghum); bursting on the comal.
Agua de maíz
Made from roasted and ground corn. Fresh and sweet flavor, its consistency is not similar to atole nor is it like tejate. The corn is roasted and then ground in a traditional hand mill.
Agua de Taberna
Extracted from the coyul palm, fermented and sweetened. It is traditional from the community of Unión Hidalgo and also known as pulque de palmilla. It is served with water and a little sugar.
Tepache de la Casa
Fermented drink consumed in different towns in Oaxaca. It can be prepared from different fruits, mainly pineapple. At Levadura de Olla, we have a special recipe based on pineapple and honey.
Pozontle
Traditional drink from the Sierra Norte. Made from cacao, panela and a plant called cocolmeca. It is one of the many drinks made with cacao.
Molcajetes de piedra de río
Made from river stones
Ticunchi
Consumed in the Mixteca region, it is a drink based on the heart of the papalométl agave and clover quelite (coyul), which gives it a pink tone and light tamarind flavor.
Mojito de cilantro
Coriander macerated with lemon and sugar, then we add mezcal and sparkling water.
