Recently, the Michelin Guide, a symbol of global gastronomic excellence, included several Oaxacan restaurants in its 2025 edition. This selection recognizes not only culinary quality, but also respect for local ingredients, creativity, and commitment to sustainability.
Oaxaca, already known for its cultural richness and biodiversity, now stands out even more on the global culinary map. And with good reason: here, corn is transformed into art, mole into ritual, and mezcal into a sensorial experience.
Which Oaxacan restaurants have Michelin stars?
Two establishments in Oaxaca de Juárez have been awarded a Michelin Star, a recognition reserved for restaurants that offer exceptional cuisine and are worth visiting:
Levadura de Olla Restaurant: Celebrated for reinterpreting traditional cuisine from a contemporary perspective, it stands out for its respect for its roots and use of local ingredients. Los Danzantes Oaxaca: A benchmark of balance between modernity and tradition, it has been awarded not only a MICHELIN Star, but also the Green Star for its sustainable approach.
Which restaurants received the Bib Gourmand distinction?
The Bib Gourmand distinction recognizes restaurants with excellent value for money, and in Oaxaca, six were selected:
Alfonsina: On the outskirts of the city, it offers an intimate experience with deep flavors and traditional techniques.
La Olla: A classic in central Oaxaca, where the moles and tamales stand out for their authenticity.
Labo Fermento: A contemporary offering that combines fermentation and creativity.
Las Quince Letras: With strong family roots, its cuisine honors traditional Oaxacan recipes.
Tierra del Sol: A restaurant led by chef Olga Cabrera, a proud promoter of Mixtec cuisine.
Xaok: A fresh take on modern Oaxacan cuisine, with a changing menu that highlights local produce.
Which other restaurants were recommended for their quality?
The Michelin Guide has also selected 15 Oaxacan restaurants for the quality of their culinary offerings. Some of them are:
Casa Oaxaca El Restaurante: With one of the best terraces in the city, it is a favorite with both locals and tourists.
Criollo: The brainchild of chef Enrique Olvera, where seasonal cuisine is explored with respect for the produce.
Itanoní: A champion of criollo corn and traditional techniques, it is a temple for lovers of Oaxacan antojitos.
Ancestral Cocina Tradicional: As its name suggests, its offerings are based on indigenous culinary heritage.
New additions include Adamá, Almú, Brio, Nois, and Barbacoa Obispo Cocina Rural, the latter specializing in barbacoa lamb cooked in open-air pits, an ancient tradition that lives on in the Oaxacan mountains.
Additionally, on the Oaxacan coast, Almoraduz, Puerto Escondido, and Atarraya, Brisas de Zicatela, have also been recognized for taking regional cuisine to the next level.
Why is Oaxacan cuisine so special?
Oaxacan cuisine is one of the most complex and rich in Mexico. Moles—seven in total—are a clear example of this culinary complexity. Dishes such as tlayuda, chepil tamales, chapulines, tasajo, and caldo de gato reflect an ancient fusion of pre-Hispanic and colonial ingredients.
Traditional beverages, such as artisanal mezcal, tejate, and sparkling chocolate, complement an offering that goes beyond the gastronomic: it is an expression of cultural identity.
What makes this recognition so important?
Oaxaca’s inclusion in the Michelin Guide not only demonstrates the quality of its cuisine, but also promotes responsible gastronomic tourism and fosters respect for its roots. Award-winning restaurants contribute to preserving traditional techniques, supporting small producers, and promoting Oaxaca as a must-visit culinary destination.
Source: oaxaca.eluniversal
