Rural-inspired dishes
This spring 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.
$ 150
Made with avocado, jalapeño chili, lime juice, coriander, and salt. Served with blue corn tostadas.
$ 115
Made with different wild greens, tender leaves and edible flowers. The soup is thickened with corn kernels.
$ 150
Soup made from mashed white bean stewed with onion, de arbol chili and epazote. Served with fresh cheese.
$ 160
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.
$ 380
Ancestral Oaxacan Dishes
Dishes that are rarely found outside of their regions
Corn tortilla with refried beans, hoja santa, chicken breast and chicken giblets stew.
$ 210
Cacaya flower (agave flower), stew made with tomato, red jalapeño, tickened with red potato from the Sierra Norte, and fresh oregano. No garlic, no onion.
$ 255
Dried pozole (sautéed thick corn kernels with hoja santa and pork lard). Beef and pork in grilled green sauce. Served with dried chili sauce.
$ 260
Traditional toasted corn green segueza stew made with chilies, hoja santa, epazote, served with fried agave worm, green beans from the cornfield and wild greens quelites.
$ 315
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
Tamal made from nixtamal corn masa slightly undercooked, pork (pork leg and loin), with chili adobo, avocado puree, quesillo gratin, and pico de gallo.
$ 260
Filled with stewed mushrooms, Sautéed onion and hierba santa, served with costeño and guajillo chili adobo.
$ 295
White pipián made with cauliflower and green chilies, served with sautéed squash and roasted eggplant.
$ 250
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.
$ 290
Traditional breakfast from the Sierra; crumpled corn tortilla, served with 3 sauces, pumpkin seed powder and fresh cheese.
$ 250
Creative Proposal by Levadura de Olla
Mix of sautéed vegetables with lemonette, pickled veggies and coriander dressing. Served with lettuce and toasted almond flakes.
$ 200
Assortment of Oaxacan native tomatoes, served on beetroot puree. Topped with fruit vinaigrette and quelites.
$ 290
Filled with Matsutake mushroom crushed potato and mushroom assortment.
$ 285
Fried tlayuda tostada, served with pickled Oaxacan string cheese in lime and coriander, fried shrimp, and head shrimp sauce.
$ 180
Tamal made with mixed corn masa, requesón, butter and spices. Served with mole negro, coloradito, dried cheese, coriander, and squash blossom.
$ 245
Catch of the day cooked with butter and garlic. Served with tomato rice, aioli, sautéed veggies and toasted almond flakes.
$ 325
Confit pork rib, coriander seeds, thyme and garlic. Served on a bean paste with dry chili sauce, pickled vegetables, and chochoyote corn dumplings.
$ 310
Special mole sauce made with endemic Oaxacan chilies and seeds. Served with sautéed shrimp, battered cauliflower and quelites (wild greens) from the Mixteca.
$ 380
Desserts
Pre-Hispanic punch made from corn. We have taken traditional flavors from the traditional Oaxacan sorbets to make a burnt milk nicuatole and a red tuna sorbet.
$ 145
Pixtle cream and guava compote.
$ 140
Vanilla cream, apple salad, honey and lime.
$ 130
Grilled plantain cream and mezcal syrup.
$ 155
Olive oil bread, creamy lime and eucalyptus honey.
$ 145
Traditional Mexican punch (guava, apple, tejocote, sugar cane and cinnamon) accompanied with punch sorbet and hibiscus powder.
$ 145
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.
$ 70
Consumed by different indigenous groups, made from popcorn and sagú (sorghum) burst on the comal.
$ 85
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
$ 120
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
$ 80
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
$ 150
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.
$ 95
Fermented pulque with honey and honeycomb, also known as tepache de enjambre.
Made in la Mixteca region.
$ 115
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
$ 95
Alcohol Free Drinks
Hot Drinks
Artisanal Oaxacan Beer
Light beer, with mild bitterness and notes of honey.
5.1% of alcohol.
$ 120
Beer with a greater amount of hops, intense bitterness and aroma.
6% of alcohol.
$ 130
Cocktails
Peach syrup, Aperol, and Kalanca.
*75ml
$ 180
Made with house mezcal and raspberry oil. Fresh and sweet cocktail.
*98ml
$ 150
Café de olla and Kalanka (chocholteca medicinal plant liquor).
*120ml
$ 165
Corn whiskey, honey with turmeric and lemon juice. Short shot.
*86ml
$ 165
Mezcal, sparkling water and passionfruit or lime. Fresh cocktail.
*150ml
$ 135
Cilantro macerated with lemon and sugar, mezcal and sparkling water.
*120ml
$ 150
Pineapple, pulque, hierba santa and mezcal, sweetened with agave syrup. Fresh and herbal cocktail.
*150ml
$ 165
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.
$ 150
Oaxacan gin.
$ 180
Grenache blanc, 2023 Valle de Ojos Negros, Ensenada, Baja California, México.
$ 170
Grenache, 2022 Valle de Guadalupe, Baja California, México.
$ 185
Pet Nat – Sultanina, Globo, Fantasy & Grenache, 2023 Valle de Guadalupe, Baja California, México.
*Glass $ 190
*750ml bottle $ 915
Mezcal
De la Casa
Agave Potatorum.
*2 ounces
$ 170
Agave Angustifolia.
*2 ounces
$ 195
Agave Potatorum.
*2 ounces
$ 195
Agave Karwinskii.
*2 ounces
$ 200
Agave Marmorata.
*2 ounces
$ 200
Los Ocotales
Agave Karwinskii.
*2 ounces
$ 215
Agave Karwinskii.
*2 ounces
$ 240
Agave Convallis.
*2 ounces
$ 295
Cruz de Diamantes
Agave Americana.
*2 ounces
$ 200
Agave Rhodancatha.
*2 ounces
$ 195
Agave Karwinskii.
*2 ounces
$ 200
Koch
Cirial, Tobalá, tobasiche and lumbre.
*2 ounces
$ 280
Convite
Agave Angustifolia.
*2 ounces
$ 195
Kuazo
IV Aniversario Levadura de Olla
Agave Potatorum.
*700ml bottle
$ 2,000
