Rural-inspired dishes
Within this season you’ll find unique flavours 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, lime juice, coriander, and salt. Served with Piedra avocado, Mantequilla avocado, Aguacatillo, and blue corn tostadas.
$ 265
Tasajo taco; a cut of beef from Oaxaca, prepared using the traditional technique of cutting very thin. The meat is sautéed with onions and served with potatoes stewed with chile de agua and Oaxacan string cheese. It’s accompanied by a creamy grasshopper salsa that enhances the flavours of the dish.
$ 335
Made with different wild greens, tender leaves and edible flowers. The soup is thickened with corn kernels.
$ 190
Ancestral Oaxacan Dishes
Dishes that are rarely found outside of their regions
Wild greens quintoniles, wicha squash and toasted beans from the comal. Served with Oaxacan string cheese and epazote on a cassava tortilla.
$ 245
Slow cooked and stewed with tomato, coriander and onion. Served with purple and green beans.
$ 245
Cracked corn tamal with chicken, pork, and chili adobo (puya chili, guajillo chili, avocado leaf).
$ 285
Chayote on mole verde made with fresh native herbs and thickened with mashed white beans. Served with confit pork loin.
$ 345
Pork topped with chicatana ant sauce made with puya and costeño chilies. Served with slightly sour rice.
$ 490
Celebration & Ceremonial Dishes
Dishes served at special ceremonies, such as patron saint days, weddings or funerals
Assortment of wild mushrooms sautéed with hoja santa and served on corn tortillas from the comal.
$ 360
Assortment of paddle cactus and tomatillos, corn tortilla from the comal and chicken stew with mix of chilies.
$ 220
Pipián made from cauliflower and cooked green chili peppers, accompanied with wicha and chilacayota squash sautéed with spearmint.
$ 365
Traditional mole de fiesta from San Mateo Yucutindoó, chicken thigh and dried pozole with hoja santaTraditional 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.
$ 360
Corn tortillas from the comal with fresh guaje seed sauce, green chilies and tomatillos mashed in molcajete. Served with turkey made with dried chilies.
$ 295
Creative Proposal by Levadura de Olla
Assortment of Oaxacan native tomatoes, served on beetroot puree. Topped with fruit vinaigrette and quelites.
$ 370
Tamal made with mixed corn masa, requesón, butter and spices. Served with mole negro, coloradito, dried cheese, coriander, and squash blossom.
$ 315
Fried corn masa quesadilla with cilantro, filled with Pacific fish sautéed a-la-Mexicana-style, with a spicy chintextle mayonnaise, a chili paste typical of the region. Served with fresh wild greens quelites.
$ 290
Fish served with mole rojo made with pumpkin seeds and charred chiles, thickened with cracked corn. Accompanied by agave flowers (cacayas) sautéed with onion and red jalapeño pepper.
$ 455
Confit pork rib, coriander seeds, thyme and garlic. Served on a bean paste with dry chili sauce, pickled vegetables, and chochoyote corn dumplings.
$ 415
Special mole sauce made with endemic Oaxacan chilies and seeds. Served with sautéed shrimp, battered cauliflower and quelites (wild greens) from the Mixteca.
$ 465
Desserts
Pre-Hispanic dessert made with corn and burnt milk, served with a red prickly pear granita from San Martín Lachilá.
$ 185
Rosita de cacao flower cream, pineapple compote, honey, and pennyroyal.
$ 190
70% cacao, grilled plantain puree and mezcal syrup.
$ 205
Pumpkin foam with cempasúchil flower and caramelized pumpkin seeds.
$ 195
Paddle cactus assortment; nopal de cruz, chargrilled nopal de castilla, nopal gordo with fruit vinegar and cedrón sorbet.
$ 170
Fresh mango, sweet mango sauce and coconut foam.
$ 195
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
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
Alcohol Free Drinks
Hot Drinks
Mocktales
Oaxacan Ethnic Drinks
Made with toasted and ground corn.
Sweet and fresh flavor. Its consistency is not similar to atole. It’s not tejate.
$ 105
Consumed by different indigenous groups, made from popcorn and sagú (sorghum) burst on the comal.
$ 110
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
$ 130
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
$ 100
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
$ 160
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.
$ 135
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.
$ 135
Fermented pulque with honey and honeycomb, also known as tepache de enjambre.
Made in la Mixteca region.
$ 135
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
$ 110
Alcohol Free Drinks
$ 95
$ 95
Hot Drinks
Artisanal Oaxacan Beer
Light beer, with mild bitterness and notes of honey.
5.1% of alcohol.
$ 140
Beer with a greater amount of hops, intense bitterness and aroma.
6% of alcohol.
$ 150
Cocktails
Mezcal, sparkling water and passionfruit or lime. Fresh cocktail.
*150ml
$ 210
Cilantro macerated with lemon and sugar, mezcal and sparkling water.
*120ml
$ 205
Made with house mezcal and raspberry oil. Fresh and sweet cocktail.
*98ml
$ 205
Café de olla with milk and Kalanka (chocholteca medicinal plant liquor).
*120ml
$ 210
Corn whiskey, passion fruit and lime juice.
*105ml
$ 215
Corn whiskey, rosemary and lime juice.
*105ml
$ 215
Chamomile, cempasúchil, mezcal and homemade vermouth.
*90ml
$ 205
Rum, pineapple, coconut.
$ 210
Rum, pineapple, coconut.
$ 215
Spirits and Wines
Mexican Oaxacan corn whiskey. Creamy, notes of cinnamon, dry, notes of cherries.
43% of alcohol.
$ 170
Oaxacan gin.
$ 185
Sauvignon blanc, 2024 Valle de Guadalupe, Baja California, México.
$ 190
Grenache, 2023 Valle de Guadalupe, Baja California, México.
$ 205
Mezcal
Edición Especial de Día de Muertos
*1.5 ounces $ 215
*Bottle 750ml $2,300
De la Casa
Agave Potatorum.
*1.5 ounces
$ 190
Agave Angustifolia.
*1.5 ounces
$ 205
Agave Potatorum.
*1.5 ounces
$ 205
Agave Karwinskii.
*1.5 ounces
$ 215
Agave Marmorata.
*1.5 ounces
$ 215
Los Ocotales
Agave Karwinskii.
*1.5 ounces
$ 225
Agave Karwinskii.
*1.5 ounces
$ 255
Agave Convallis.
*1.5 ounces
$ 305
Cruz de Diamantes
Agave Americana.
*1.5 ounces
$ 210
Agave Karwinskii.
*1.5 ounces
$ 210
Koch
Cirial, Tobalá, tobasiche and lumbre.
*1.5 ounces
$ 290
Convite
Agave Angustifolia.
*1.5 ounces
$ 205
Kuazo
V Aniversario Levadura de Olla
Tobalá (A. Potatorum) y Mexicano (A. Rhodacantha)
*1.5 ounces $ 300
*Bottle 750ml $3,000
