Criollo

It’s not as hot, everything is greener because the rain was there, and the produce is at its best,” says the chef, whose acclaimed restaurants Pujol in Mexico City and Criollo in Oaxaca City, among others, have reframed the conversation around what traditional Mexican cooking can be. The latter spot draws him back to the southwestern city multiple times a year, where he likes to eat quesadillas and fresh fruit at the market in between stints back at the restaurant and its neighboring guesthouse, Casa Criollo, or meeting with local farmers. “The markets capture what is beautiful about Oaxaca,” he tells Condé Nast Traveler from his home in Mexico City.

Criollo’s dinner tasting menu and taco bar, featuring a modern approach to seasonal, high-quality ingredients, draw most of the attention, but the move is to come here and feast at breakfast or brunch. You can sit on the patio—with its large picnic-style tables and chickens roaming freely—and take in the big-portioned à la carte meal that’s more focused on Oaxacan classics and spotlight-stealing baked goods. Your breakfast-and-brunch-of-champions can start with chocolate de agua or a café de olla, accompanied by a fluffy concha that’s particularly irresistible.

Set on the outskirts of the center of Oaxaca City, Criollo is the brainchild of two of the biggest hitters in Mexican gastronomy – Enrique Olvera and Luis Arellano. The super-seasonal menu journeys around the varied landscapes in the region and constantly adapts to what’s available locally. Brunch is a real highlight, plus there’s an impressive list of Mexican wines to choose from.

Los restaurantes Almoraduz y Atarraya en Puerto Escondido, junto con Ancestral Cocina Tradicional, Asador Bacanora Oaxaca, Casa Oaxaca, Criollo, Crudo, Itanoni Flor del Maiz, Teocintle-Tika’aya y Zandunga Sabor Istmeño en la Ciudad de Oaxaca, son parte de la exclusiva selección de la Guía Michelin 2024. Estos establecimientos representan lo mejor de la cocina oaxaqueña, desde sus raíces tradicionales hasta las interpretaciones más innovadoras, mostrando la diversidad y la excelencia gastronómica que caracteriza a esta región de México. Quedaron en la lista Alfonsina, Cobarde, La Olla, Labo Fermento, Las Quince Letras y Tierra del Sol.

Enrique Olvera, of Pujol fame, and Luis Arellano, are the chefs behind the top Oaxaca City restaurant Criollo, and while many visit Criollo for lunch or dinner, the trendy B&B and restaurant is also open for some of the best breakfast Oaxaca has to offer. Set in a beautifully designed space with a relaxed, open-air vibe, the restaurant creates a unique atmosphere that complements its refined dishes. Breakfast and brunch at Criollo showcase locally sourced ingredients and seasonal flavors, with highlights including freshly made tortillas, mole-infused egg dishes, and delicate tamales.

A collaborative project by world-famous Mexican Chef Enrique Olvera and Chef Luis Arellano, Criollo is a testament to the region´s rich culinary heritage and one of the top fine dining restaurants in Oaxaca. Set in a wonderfully designed space that combines modern architecture with traditional Oaxacan elements, Criollo´s gastronomic proposal centers on a seasonal menu that highlights the best local ingredients. The dishes are simple yet refined, putting a special focus on Oaxaca’s produce and showcasing a well-rounded journey that explores Oaxacan cuisine in a single meal.

Dive down the Oaxacan foodie rabbit hole by checking out the following world-class restaurants: Crudo, Restaurant Alfonsina, Criollo, Agua Miel, Levadura de Olla, Origen, Hotel Sin Nombre (vegetarian), Teocintle, and Casa Oaxaca. You’ll need to book in advance for all of these places, at least in the evenings. My personal favourites are Levadura de Olla (beautiful setting and a tier down in pricing) and the seasonal Agua Miel, which is actually out of town, near San Agustin Etla, and be tied in with the Excursiones en Etla route, or a day ride.

The newest project from renowned chef Enrique Olvera, Criollo is an unassuming restaurant outside of the heart of Oaxaca earning rave reviews for their fixed prixe menu. Much of the beauty is in the process of the meal — you show up, offer any concerns as far as allergies or food restrictions and the kitchen goes to work, showing up at your table with dish after dish to delight the senses. In truth, every single plate didn’t knock it out of the ballpark for me, but there were enough that did and the overall experience was worth the money.

Criollo: Enrique Olvera of Mexico City’s Pujol and NYC’s Cosme masterfully collaborated with fellow Mexican chef Luis Arellano to manifest a sophisticated epicurean compound that hones in on fine Oaxaqueña flavors. Enjoy the seven-course tasting menu, which changes daily and with the seasons, inside an old colonial house that architect Javier Sánchez revamped with a boho-contemporary eye. Best of all is the scent of fresh-made tortillas churned out from the restaurant’s four wood-burning ovens.

Sunday brunch at Criollo, a restaurant by Enrique Olvera, the same chef behind CDMX’s Pujol, is always a very special experience. With a more casual and lively vibe than the restaurant’s set-menu service, dishes such as tacos campechano, chilaquiles and their version of the Mexican concha pastries with totomoxtle (smoked corn husk) are served on the expansive gravel patio, where families and large groups of friends gather while cumbia music hums away and loose chickens roam free.

Criollo Restaurant in Oaxaca, Mexico is a beloved spot for retired travelers like ourselves because it offers a dining experience with traditional Oaxacan flavors. The restaurant is located in a restored colonial building and has an elegant atmosphere perfect for leisurely meals. The tasting menu, expertly curated by acclaimed chefs, showcases a variety of seasonal and locally sourced ingredients, providing a delightful exploration of the region’s rich culinary heritage.

Criollo is one of the most visually stunning restaurants I’ve ever set foot in. Helmed by Chef Enrique Olvera (of Pujol in Mexico City), this is definitely one of the pricier meals you’ll have in Oaxaca, but it’s a unique experience that I would recommend for any first-time visitor to the city. You enter through a colonial mansion, and are led into an expansive courtyard with minimalist wood furniture, lush flowers, and bunnies and chickens roaming the property.

A humble outpost of the A-list chef behind the Mexico City restaurant Pujol (Enrique Olvera) this serene restaurant in a modern setting outside of the city center adheres to the same farm-to-table concept as his other restaurants. Your only choice is to get the seven-course tasting menu, filled with fresh takes on Oaxacan comfort foods. Yes, mole is in there, and freshly-pressed tortillas, spicy sauces, a salad, a soup, and bruléed citrus fruits for dessert.

Meanwhile, new restaurants like Criollo — opened in 2016 by Mexican chef Enrique Olvera of Mexico City’s famed Pujol and New York’s Cosme — are now on most travelers’ must-visit lists. And a few foreign-backed artist residencies, like Pocoapoco and Arquetopia, have popped up in town, joining longtime local counterparts. But this surge in tourists and expats has meant that newly priced-out locals can hardly afford to live downtown anymore.

If you’re familiar with Pujol in Mexico City and a fan of chef-prepared Oaxacan cuisine, then Criollo is the best restaurant in Oaxaca for you. Culinary heavy hitters, Enrique Olvera of Pujol fame and Oaxaca-born chef Luis Arellano, are the brainchildren behind this unique Oaxaca restaurant concept. Their gorgeous garden courtyard of a dining room is set on the outskirts of town, still walkable however from anywhere in Centro.

Criollo – Mention – Chef Enrique Olvera’s love letter to Oaxaca, overseen by Chef Luis Arellano and housed in one of Oaxaca’s most beautifully designed outdoor spaces. I’ve eaten a few incredible tasting menus at Criollo over the years, but recently have just visited for weekend brunch or the ending of Oaxacking’s food tours. Every visit to Criollo is magical and you’re treated to some of the best flavours Oaxaca has to offer.

Criollo offers a unique dining experience, emphasizing traditional Oaxacan cooking methods and ingredients while presenting them in a modern, refined context. It is a notable addition to the landscape of Oaxaca restaurants, blending the old with the new in a serene garden setting. The Enmoladas, tortillas dipped in mole sauce, filled with chicken, and sprinkled with sesame seeds, are a delight for around 210 pesos ($10.5).

If there’s one spot I never miss for dinner, it’d be Criollo ( Calzada Madero 129), which is one of renowned Mexican chef Enrique Olvera’s other spots besides Pujol in Mexico City and Cosme and Atla in New York. The tasting menu this time featured a super-fresh aguachile with tomatoes and crunchy raw green beans as well as a crispy pork belly dish over a bed of mole. You can’t come to Oaxaca and not have mole every day.

For a memorable experience, head to Criollo, one of the city’s best fine dining restaurants, and another hit from chef Enrique Olvera of Mexico City’s Pujol fame. Diners here experience a prix-fixe, multi-course meal full of artful takes on traditional Oaxacan dishes, all served in a beautiful garden setting. Address: Francisco I. Madero 129, Santa María del Marquesado, Centro, 68000 Oaxaca de Juárez, Oax., Mexico

There are newer spots, too, and on this past trip, I was excited to get to Olvera's Criollo: The name refers to native, or heirloom, ingredients, and the kitchen — run by Oaxaca-born former Pujol chef Luis Arellano — serves interpretations of classic dishes. Their guacamole is one of the best I've ever tried, with creamy local avocado that has an almost licorice-like flavor and a slew of aromatic herbs.

Owned by Pujol’s Enrique Olvera and headed by chef Luis Arellano, an Oaxaca native and former Pujol chef, Criollo opened in 2017 and might be the city’s most exciting fine dining restaurant. Set within a sprawling colonial courtyard, the seven-course tasting menus adapt to the seasons, with tweaks to dishes daily. They also do brunch, have the only natural wine in Oaxaca, and a long list of mezcals.

Newcomer Doba Yej 00 52 951 206 9293 comes from dynamic duo Paul Gonzalez and Rolano Santiago, who trained at Criollo, another stalwart offering. An informal affair, dining in the airy courtyard is akin to a picnic hosted by friends – think good vibes and big salads of heirloom tomatoes and cactus flowers. As night falls, the streets fill with people enjoying the Oaxaqueño tipple of choice.

Globally respected restaurants like Enrique Olvera’s Criollo place Mexican wine on a pedestal. Multiple prix fixe courses of revelatory fare recently included simple yet perfect guacamole tacos, soft-shell crab with corn donuts, and lemongrass ice with mezcal-pickled mango. Enjoy them as you sip on bubbles from Baja, Chenin Blanc from Queretaro and Grenache Blanc from Aguascalientes.

He opened Criollo in 2016 as a celebration of the local cuisine, naming Oaxaca-native Luis Arellano as executive chef. The restaurant quickly became a dining destination, and its rustic and sprawling back garden, with chickens and rabbits roaming, quickly became known as a destination for low-key parties, spontaneous dance parties, and the best kind of unscripted open-air cooking.

From the same mind that brought us Pujol in CDMX, Chef Enrique Olvera opened Criollo in Oaxaca. This restaurant is located on the outskirts of the Centro region in Oaxaca and was a bit of a trek from my hotel with some small hills, so if you’re staying in a more central area, I recommend getting a taxi. I almost walked past the entrance because it was an unassuming white wall.

ADDRESS: Francisco I. Madero 129, Santa María del Marquesado, 68000 Oaxaca de Juárez, Oax., México. I can’t not include this spot in this Oaxaca food guide. Our entire group was super excited about the infamous eight-course, Michelin-Star Criollo dinner with a menu that changes every day and centers native, area-sourced ingredients to create authentic Oaxacan cuisine.

today, Enrique Olvera of Pujol in Mexico City, it’s no wonder Criollo is considered among the top restaurants in Oaxaca City. Run by Mexican chefs, Enrique Olvera of Pujol Mexico City and Chef Luis Arellano, Criollo Restaurant Oaxaca boasts contemporary yet authentic Oaxacan cuisine. The menu changes daily, as everything is made with local, seasonal ingredients.

Asimismo, 10 establecimientos oaxaqueños más entraron en la lista de los 97 restaurantes recomendados por los inspectores de la Guía Michelín, ubicándose así entre los mejores de la región, estos son: Almoraduz, Ancestral Cocina Tradicional, Asador Bacanora Oaxaca, Atarraya, Casa Oaxaca El Restaurante, Criollo, Crudo, Itanoní, Teocintle-Tika´aya y Zandunga

If you’re looking for a true dining experience beyond a standard meal, Criollo is a must-try. This understated restaurant is in a less touristy area of Oaxaca and is owned by globally renowned chef Enrique Olvera. He hails from Mexico City and is the brains behind the famous Pujol restaurant that we love (enough to highlight it in our Mexico City guide).

Criollo: Helmed by Chef Enrique Olvera (of Pujol fame in Mexico City) and Luis Arellano, Criollo offers a sophisticated, farm-to-table experience in a beautiful, garden setting. Their multi-course tasting menu is a celebration of Oaxacan ingredients and ancestral techniques, served with minimalist elegance. It’s an unforgettable culinary event.

If you want an extra special food experience while you’re in town then Criollo is the place for you, I would have LOVED to have visited this restaurant but sadly time nor budget did not allow on this trip, opened by one of my favourite chefs, Enrique Olvera (he has a super famous restaurant in Mexico City that is also on the experience list!)

This is one of the most interesting restaurants you can visit in Oaxaca—a stimulus for the five senses where traditional food is taken to another level in a relaxed, natural setting. Each day, a new menu marries ingredients in unexpected ways, always with great results. Francisco I. Madero 129, Centro, 68000 Oaxaca +01 951 351 1908

In addition to his two restaurants on the World's 100 Best list, he opened Criollo last year, serving up a seven-course tasting menu (and then some) featuring local and seasonal ingredients in a courtyard dining room. Considering his status as one of the great chefs of the world, you’ll definitely want to snag a reservation.

Situated in the vibrant Centro district, close to the heart of the city is Criollo. This restaurant in Oaxaca is the brainchild of Chefs Luis Arellano and Enrique Olvera. Putting together their culinary genius, they've crafted a menu using local and seasonal ingredients, drawing inspiration from various regions of Oaxaca.

Criollo is one of the few places in Oaxaca Mexico that offers a degustation dinner. If you are a die-hard foodie, It should be on your Oaxaca restaurant bucket list. If you aren’t, honestly, I would give it a miss, there are better-priced restaurants in Oaxaca that will be more suited- I’ll discuss that further down.

Owned by Pujol’s Enrique Olvera and headed by chef Luis Arellano, an Oaxaca native and former Pujol chef, Criollo opened in 2017 and might be the city’s most exciting fine dining restaurant. Set within a sprawling colonial courtyard, the seven-course tasting menus adapt to the seasons, with tweaks to dishes daily.

I paid a visit to Enrique Olvera’s newest outpost, Criollo, to find out how it was possible to make such a distinctive mole, all from relatively common ingredients. And then I took my smuggled chiles and scribbled notes back to my small Brooklyn apartment and tried my hand at re-creating the things I had eaten.

Criollo avocados are a local Oaxacan variety that are usually quite small and feature a soft skin that you can actually eat (a bit of an odd sensation, really). Much like its leaves which are used to flavor bean pots and other dishes, the avocado features a subtle anise flavor.

Renowned for blending traditional Oaxacan flavors with innovative techniques, Criollo offers dishes celebrating the region’s rich ingredients and culinary heritage. From complex moles to exquisitely simple tlayudas, each meal is a tribute to local traditions and sustainability.

At Criollo, the Oaxacan outpost from Pujol chef Enrique Olvera, a daily tasting menu highlights entirely local ingredients in a pared-down setting. And visit Los Danzantes, the original upscale spot in the city, for contemporary Mexican dishes in a sweeping three-story space.

El patio y jardín central del restaurante Criollo, del chef Luis Arellano, fue el escenario perfecto para reunir a los principales actores de la gastronomía mexicana, quienes en cuanto cayó la tarde celebraros la inclusión de 19 restaurantes mexicanos en el listado.

A dining/ garden/ bar/ house that offers amazing fresh food. This concept by Enrique Olvera has a menu that changes everyday. Preserving the art and culture of all the things you can do with corn and endemic ingredients, this place is a must when visiting Oaxaca.

Criollo serves all meals, but we enjoyed breakfast there, and it was excellent. Breakfast is in the garden where the setting is beautiful, and you will enjoy watching the rooster, Claudio, wander around. Ask the waiters for food, and they will let you feed him!

CRIOLLO – The Oaxacan darling of celebrated Pujol Chef Enrique Olvera, and his creative head, Chef Luis Arellano. This is a fixed price, preset tasting menu that changes daily but they do rotate their finest dishes. Allot 2 hours to get through the full meal.

Lots of the best restaurants in Oaxaca only serve breakfast and lunch. Locals eat dinner at home, so that means most of the restaurants open in the evening are tourist traps. There are a few exceptions, our favorite being Enrique Olvera’s restaurant Criollo.

Criollo – $$$ located just outside of Oaxaca’s downtown center, Criollo offers a beautiful tasting menu at their gorgeous restaurant. We did not get a chance to dine here, but I’ve heard mostly good things if you’re looking for fine dining in Oaxaca.

Criollo was opened in 2017 by one of the world’s best chefs, Enrique Olvera. It was at this restaurant where we decided to have our wedding in Oaxaca!. This is where our Saturday event is being held and we can’t wait to experience it with you.

Criollo: “Dinner at Criollo is a well-thought-out tasting menu showcasing local ingredients, and it's one of the things I love most about dining here. You're always in good hands with anything Chef Luis Arellano puts out.

Make reservations ahead of time to visit Chef Enrique Olvera's restaurant, Criollo. Go for lunch to order à la carte or be prepared to enjoy their 7-course tasting menu for dinner. Pricey but worth it.

Chef Enrique Olivera is one of the most humble people we have ever met, and Criollo is the embodiment of his soul. We were overjoyed to experience a one-on-one culinary class at Criollo in Oaxaca.

Criollo: A chic, modern venue with a deep connection to Oaxacan culture, Criollo provides a perfect blend of contemporary design and traditional flavors for a stylish wedding celebration.

On one end of this spectrum are Criollo and Casa Oaxaca, both high-end restaurants based in old colonial homes in the historic center, with highly-trained staff catering to every whim.

The dining room from rock-star chefs Enrique ­Olvera and Luis Arellano showcases seasonal local ingredients in a tasting menu of contemporary Mexican food that changes daily.

Criollo – (Google Maps) A bit out of the way for most people (it’s not in the historic center) but another popular place to visit; get the testing menu or go for breakfast

Francisco I. Madero 129, Santa María del Marquesado, Centro, 68000 Oaxaca de Juárez. ☎︎ +52 (951) 320 0709. www.criollo.mxInstagram: @criollo_oax