Rural-inspired dishes
This winter you’ll find unique flavors from the great diversity of ingredients found in each of the 8 regions of Oaxaca. Mainly from the Sierra Sur, but above all from the community that inspires us; San Mateo Yucutindoó, where the fields are largely free of pesticides and native ingredients and wild crops are grown with natural rainwater irrigation, meaning that much of our produce comes in its purest state.
In each dish we proudly express our gastronomic singularity and cultural heritage using ancestral techniques and numerous types of corn, chilies, seeds, tomatoes, herbs, mushrooms, and pumpkins.
Enjoy!
Menu
A proposal rooted in the culinary habits of the Sierra and other distant corners of the state of Oaxaca.
In this place each dish is given the same value and none is less important when eating; because each technique and ingredient has its own rich history.
As in the towns of Oaxaca, a good meal would not exist without a real tortilla, a spicy salsa or some well-seasoned beans.
Here everything is carefully curated to enhance the experience of a good table.
Traditional Oaxacan Dishes
Popular dishes, well known across the state of Oaxaca
Made with avocado, jalapeño chili, lime juice, coriander, and salt. Served with blue corn tostadas and grasshoppers.
$ 180
Made with avocado, jalapeño, lime juice, coriander, and salt. Served with Mantequilla avocado, De Piedra avocado and blue corn tostadas.
$ 190
Made with different wild greens, tender leaves and edible flowers. The soup is thickened with corn kernels.
$ 165
This dish alludes to the town festivals where Mayordomos are appointed, who are the people in charge of organizing and donating food, where black and coloradito moles being the most traditional dishes.
$ 450
Ancestral Oaxacan Dishes
Dishes that are rarely found outside of their regions
Made with mouse tomato; also known as deer eye. Accompanied by tender corn toast, which adds a different sweetness to the broth. A simple dish with a lot of flavor that evokes the towns of the Sierra Sur.
$ 190
Coming from a tree called colorín (American coral tree), the pipes flower commonly consumed in the Mixteca and Sierra Sur, it is served with beaten egg and a slightly spicy red sauce.
$ 310
Dried pozole (sautéed thick corn kernels with hoja santa and pork lard). Served with beef in grilled red sauce.
$ 315
The picada is a corn tortilla with a few pinches on the masa then we add asiento paste and cook it on the comal with yellow peas from the Mixteca. This dish is an expression of how ancient techniques still preserving a lot of flavours.
$ 225
Cracked corn tamal with chicken, pork, and chili adobo (puya chili, guajillo chili, avocado leaf).
$ 220
Celebration & Ceremonial Dishes
Dishes served at special ceremonies, such as patron saint days, weddings or funerals
Traditional dish from the Sierra Norte, commonly served for pre-wedding lunch. Boiled beans with avocado leaves and a tamale rolled in layers with bean paste.
$ 325
An unconventional way of eating atoles is to make them salty, this has been done since time immemorial.
$ 240
Made from two pumpkin seeds; chompa and támala cucurbita squash. Accompanied with nixtamalized corn grains and served with the root of the chayote plant. Pipián can be considered a type of mole.
$ 315
Pipián made from cauliflower and cooked green chili peppers, accompanied with wicha and chilacayota squash sautéed with spearmint.
$ 330
Traditional mole sauce from the Sierra Sur, made with ancho chili, guajillo chili and spices. Thickened with corn masa. Served with chicken and dried pozole made with hoja santa. Its flavor is slightly spicy. It doesn’t contain seeds nor chocolate.
$ 335
Traditional breakfast from the Sierra; crumpled corn tortilla, served with 3 sauces, pumpkin seed powder and fresh cheese.
$ 280
Creative Proposal by Levadura de Olla
Mix of sautéed vegetables with lemonette, pickled veggies and coriander dressing. Served with lettuce and toasted almond flakes.
$ 225
Assortment of Oaxacan native tomatoes, served on beetroot puree. Topped with fruit vinaigrette and quelites.
$ 310
Tamal made with mixed corn masa, requesón, butter and spices. Served with mole negro, coloradito, dried cheese, coriander, and squash blossom.
$ 260
Catch of the day cooked with butter and garlic. Served with tomato rice, aioli, sautéed veggies and toasted almond flakes.
$ 380
Confit pork rib, coriander seeds, thyme and garlic. Served on a bean paste with dry chili sauce, pickled vegetables, and chochoyote corn dumplings.
$ 380
Special mole sauce made with endemic Oaxacan chilies and seeds. Served with sautéed shrimp, battered cauliflower and quelites (wild greens) from the Mixteca.
$ 450
Desserts
Pre-Hispanic dessert made with corn. Served with a red prickly pear granita from San Martín Lachilá.
$ 170
Pixtle cream (mamey seed) and guava compote.
$ 180
Vanilla cream, apple salad, honey and lime.
$ 160
70% cacao, grilled plantain puree and mezcal syrup.
$ 190
Pumpkin foam with cempasúchil flower powder and caramelized pumpkin seeds.
$ 180
Sweet stew, malanga flakes and foam infused with tangerine and spices.
$ 170
Drinks
Oaxacan Ethnic Drinks
Made with toasted and ground corn.
Sweet and fresh flavor. Its consistency is not similar to atole. It’s not tejate.
$ 90
Consumed by different indigenous groups, made from popcorn and sagú (sorghum) burst on the comal.
$ 95
Extracted from the coyul palm, fermented and sweetened.
It is traditional in the community of Unión Hidalgo and is also known as palmilla pulque.
Made by: José Luis Toledo Morales
$ 115
Traditional from the Sierra Norte.
Made from cacao, panela and a plant called cocolmeca. It is one of many foamy drinks made with cacao.
Made by: Rosalba Aquino Bautista
$ 125
Consumed in the Mixteca region.
It is a drink made from the heart of the papalometl agave and clover quelite (coyul), which gives it a pink tone and light tamarind flavor..
Made by: Hermilo Ayala Coronel
$ 95
Distillate based on cajete corn and kalanca, which is a medicinal plant from the Chocholteca region.
Its consumption was appreciated in the community’s traditional medicine.
Made by: Lesly Yesenia Cruz Gonzáles y Javier Meza López
$ 155
Fermented drink consumed in different towns in Mexico, it can be prepared from different fruits, mainly pineapple.
At Levadura de Olla we have a special recipe based on pineapple and honey.
$ 125
Fermented drink consumed in different towns in Mexico, it can be prepared from different fruits, mainly pineapple.
At Levadura de Olla we have a special recipe based on guava.
$ 125
Fermented pulque with honey and honeycomb, also known as tepache de enjambre.
Made in la Mixteca region.
$ 125
Fermented drink, obtained from the aguamiel extracted from the agave pulquero, has between 2 and 4 degrees of alcohol.
Our pulque comes from the community of Santiago Ixtaltepec, in the Mixtec region.
Made by: Juan Carlos Hernández Cruz
$ 105
Alcohol Free Drinks
Hot Drinks
Artisanal Oaxacan Beer
Light beer, with mild bitterness and notes of honey.
5.1% of alcohol.
$ 135
Beer with a greater amount of hops, intense bitterness and aroma.
6% of alcohol.
$ 145
Cocktails
Mezcal, sparkling water and passionfruit or lime. Fresh cocktail.
*150ml
$ 145
Cilantro macerated with lemon and sugar, mezcal and sparkling water.
*120ml
$ 155
Made with house mezcal and raspberry oil. Fresh and sweet cocktail.
*98ml
$ 155
Cane aguardiente, corn, chocolate.
*113ml
$ 170
Café de olla and Kalanka (chocholteca medicinal plant liquor).
*120ml
$ 170
Corn whiskey, passion fruit and lime juice.
*105ml
$ 175
Corn whiskey, rosemary and lime juice.
*105ml
$ 175
Pineapple, pulque, hierba santa and mezcal, sweetened with agave syrup. Fresh and herbal cocktail.
*150ml
$ 170
Guava and Vermouth.
*240ml
$ 170
Made from native tomato extract, gin and tonic. It’s decorated with fermented venado tomato and basil..
*120ml
$ 185
Spirits and Wines
Mexican Oaxacan corn whiskey. Creamy, notes of cinnamon, dry, notes of cherries.
43% of alcohol.
$ 160
Oaxacan gin.
$ 180
PLATA PURA
Merlot, 2022 Valle de Guadalupe, Baja California, México.
$ 190
PLATA
Sauvignon blanc, 2024 Valle de Guadalupe, Baja California, México.
$ 180
MONEMA x LO
Pet Nat – Sultanina, Globo, Fantasy & Grenache, 2023 Valle de Guadalupe, Baja California, México.
*Glass $ 190
*750ml bottle $ 915
Mezcal
De la Casa
Agave Potatorum.
*1.5 ounces
$ 170
Agave Angustifolia.
*1.5 ounces
$ 195
Agave Potatorum.
*1.5 ounces
$ 195
Agave Karwinskii.
*1.5 ounces
$ 200
Agave Marmorata.
*1.5 ounces
$ 200
Los Ocotales
Agave Karwinskii.
*1.5 ounces
$ 215
Agave Karwinskii.
*1.5 ounces
$ 240
Agave Convallis.
*1.5 ounces
$ 295
Cruz de Diamantes
Agave Americana.
*1.5 ounces
$ 200
Agave Karwinskii.
*1.5 ounces
$ 200
Koch
Cirial, Tobalá, tobasiche and lumbre.
*1.5 ounces
$ 280
Convite
Agave Angustifolia.
*1.5 ounces
$ 195
Kuazo
IV Aniversario Levadura de Olla
Agave Potatorum.
*1.5 ounce $ 200
*700ml bottle $ 2,000
