As the autumn season approaches, there’s no better time to visit Oaxaca than in September when the heat subsides, and the produce reaches its peak freshness. For renowned chef Enrique Olvera, this southwestern Mexican city is a culinary haven that inspires his love for traditional Mexican cuisine.
In an exclusive interview with Condé Nast Traveler, Chef Olvera shares his insider’s guide to Oaxaca, highlighting the must-try dishes and hidden gems of the region. From his own restaurants, Pujol in Mexico City and Criollo in Oaxaca City, to local markets and family-run eateries, Olvera takes us on a gastronomic journey through the city’s vibrant culinary scene.
A Taste of Tradition at Alfonsina
Our first stop is Alfonsina, a charming restaurant located just five minutes from the airport. Chef Jorge Leon, a former collaborator of Olvera’s, has crafted a menu that celebrates heirloom products from Oaxaca. The tamales are a standout, filled with tender pork or chicken and smothered in rich mole or adobe sauce.
Breakfast at Casa Oaxaca
Each morning begins at the stunning interior patio of Casa Oaxaca hotel, where Olvera indulges in chilaquiles served with an unexpected twist – a rich mole that adds depth to this traditional Mexican dish. A refreshing glass of juice made from exotic fruits like mangoes and bananas pair perfectly with the meal.
A Chef’s Passion Project: Mezcal at Manojo
In addition to his culinary endeavors, Chef Olvera has recently launched his own mezcal brand, Manojo, in collaboration with friends. This new venture showcases the rich flavors of Oaxaca’s renowned spirit and highlights the importance of supporting local farmers.
With this insider’s guide, we invite you to experience the authentic flavors of Oaxaca through the eyes of Chef Enrique Olvera. Join him on a culinary journey that will leave you salivating for more of Mexico’s vibrant gastronomic scene.
Source: CN Traveler
