Levadura de Olla opens two windows into the food from la Sierra Sur in the southern highlands of Oaxaca. The classic path leads to dishes cooked observing regional tradition, like a barbacollita tamal. The more modern-creative side highlights ingredient quality—exemplified by native tomatoes served almost untouched, sliced over beet purée, and seasoned with a fruit vinaigrette—and broadens the range and textures of Oaxacan food.

Those seeking approachable spots serving up contemporary Oaxacan fare have good options. At Levadura de Olla (reservations recommended), Chef Thalia Barros Garcia, one of Food and Wine Mexico’s Best New Chefs 2021, combined her culinary school education with the traditional food from her hometown in the Sierra Sur region. Go for the eternally photogenic heirloom tomato salad, the agua de maíz, and tamal de requeson.

Chef Thalia Barrios García, who also runs La Cocina de Humo, pays tribute to tomatoes at Levadura de Olla. While there are meat dishes on the menu, you'd be remiss if you didn't try the vegetarian ones. The restaurant is set in a shaded courtyard.

A los siete años, la chef Thalía Barrios García ya vendía tamales. A los doce, se encargaba de dar de comer a su familia. Sus abuelas se dieron cuenta de su extraordinario talento y le enseñaron todo lo que sabían sobre la elaboración del mole.

The flavors of the Southern Mountains are the main driving force of this restaurante. Thalía Barrios is the chef inspired by her childhood. The variety of moles couldn’t be missed in a place that wants to preserve traditional saucer.

Levadura de Olla: A recent recipient of a prestigious Michelin star, Levadura de Olla, led by Chef Thalía Barrios García, offers an in-depth journey into traditional Oaxacan cooking. Rooted deeply in the flavours of the Sierra Sur, particularly from the community of San Mateo Yucutindoó, this restaurant prides itself on using organic ingredients cultivated in pesticide-free lands and wild harvests nourished by natural rains. Every dish, prepared with ancestral techniques, celebrates the purest forms of criollo corn, chiles, tomatoes, seeds, herbs, and other regional goodness.

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 lofty patio of a historic colonial building in the Centro district is home to this wildly popular restaurant. Headed up by young Oaxaqueña chef Thalia Barrios García, the menu is a tribute to the unique cuisine of García’s hometown, a remote pueblo in the wild southern mountains of Oaxaca called San Mateo Yucutindoo. The name Levadura de Olla –literally ‘claypot yeast – comes from the ferment used in San Mateo to bake bread in clay pots, and García’s constantly changing dishes honour the village’s simple, smoky, subtly spiced recipes.

This gastronomic gem in Oaxaca has not only gained attention for its dedication to preserving and celebrating traditional cuisine, but it also garnered a Michelin Guide Star in the first edition that took place in Mexico this year. Said Michelin star highlights its commitment to quality and deep cultural significance that can be found in their menu. The restaurant, led by Chef Thalía Barrios, is deeply rooted in the flavors and techniques of the state of Oaxaca, particularly those from her hometown San Mateo Yacutindoo.

Relatively new to the Oaxaca food scene, Levadura de Olla has quickly become a top Oaxaca restaurant. The Oaxacan chef behind it all, Thalia Barrios Garcia, had a dream to open a restaurant in Oaxaca where she could cook alongside family and serve diners the same dishes she grew up on. The menu is an enticing collection of recipes from her upbringing, including ceremonial dishes and plates passed down through her own family line, as well as a few dishes that are entirely Thalia’s own creation.

Los Danzantes Oaxaca y Levadura de Olla fueron dos restaurantes que destacaron al recibir una Estrella Michelín, con el que se distingue la calidad de los alimentos y el servicio que ofrecen, y a su vez, reconoce la riqueza de la cocina tradicional y los saberes de la cultura indígena que se emplean en sus platillos. En total la Guía entregó 18 estrellas, un par de restaurantes obtuvieron las prestigiosas dos Estrellas Michelin, el nivel más alto de distinción y 16 recibieron una Estrella.

Levadura de Olla is without a doubt one of the best restaurants in Oaxaca and vegetarians and vegans needn’t miss out. A beloved staple in Oaxaca’s vibrant food scene, offering a thoughtful mix of plant-based and traditional dishes that highlight the region’s culinary heritage. Behind this celebrated restaurant is Chef Thalía Barrios García, who has gained recognition for her dedication to preserving Oaxacan flavors while making them accessible to both vegans and vegetarians.

Amplio lugar que propone la cocina de los traspatios en las casas del interior del estado. Thalía Barrios estudió cocina pero creció en contacto con la pequeña huerta de su abuela, en la que descubrió, entre otras cosas, el valor de cada especie de tomates y chiles. De aquí vale la pena probar el mole de guayaba con camarón que es algo completamente distinto a lo que estás acostumbrado: tonos dulces, ácidos, mucho humo y un contraste con la proteína muy interesante.

Levadura de Olla is renowned for its exquisite Oaxacan cuisine, with a special emphasis on mole dishes and innovative offerings like guacamole with chapulines (grasshoppers), adding a unique twist to the roster of Oaxaca restaurants. This establishment prides itself on its authentic flavors and dedication to traditional cooking methods. The Mole Negro, one of Oaxaca’s most iconic dishes, is a culinary masterpiece here, served with chicken for 240 MXN ( $12).

Led by Thalia Barrios García (pictured), Levadura de Olla is the kind of restaurant that helps you understand why Oaxacan food is some of the best in the world. Behind an unpretentious facade, you’ll find show-stopping vegetable-forward fare that highlights the genius of ancestral cooking, particularly of the Sierra Sur region where Thalia is from. Everything on the menu is a winner, but don't miss the infamous plato de jitomates nativos de Oaxaca.

The incredibly interesting menu at Levadura de Olla restaurant in Oaxaca beckons you to order an array of plates to share with your table. It’s organized into four sections – typical dishes, ancestral dishes, ceremonial dishes, and creative proposal which highlights their innovative dishes using traditional ingredients. Chef Thalía Barrios García pays homage to the rustic, traditional flavors and uses local produce from the surrounding pueblos.

Levadura de Olla – 1* Michelin – Chef Thalia Barrios Garcia’s cooking is re-energizing and redefining Oaxacan cuisine. If you just glance over the menu, it looks like a roster of traditional Oaxacan classics, but if you take a more careful look, you’ll see many special ingredients and techniques included throughout. Thalia’s cooking is deeply rooted from her hometown of San Mateo Yucutindoo, a remote village in the southern mountains of Oaxaca.

Levadura de Olla is an absolute can’t-miss no matter what meal you swing by for. Every dish on the menu is representative of the culinary traditions that put Oaxaca on the foodie map and prepared with such love, style, and respect. If you have the chance, make a reservation at their table in the back for a private dining experience where every tamale, tortilla, and tlayudita is prepared and explained right in front of you on the comal.

Come to this beautiful Oaxacan restaurant in Centro for a cozy dinner where you can sample some moles and other traditional dishes made with fresh, local ingredients. The menu at Levadura de Olla will vary depending on the season, but you’ll leave satisfied each time. The tortillas here are made with different types of corn (from blue to yellow to white) and you can see the tools on display that are used for the process.

Otro de mis lugares favoritos para comer es Levadura de Olla, de la maravillosa chef Thalia Barrios, ganadora de una estrella Michelin en 2024. Su cocina exalta la gastronomía de la Sierra Sur de Oaxaca, y colabora de manera sustentable con ingredientes, productores y pueblos aledaños. Sus platillos y bebidas ceremoniales son inolvidables (recomendación infalible: la ensalada de tomates y cualquiera de sus tamales).

Words can’t describe my love for Levadura de Olla, quite possibly my favorite meal of the entire trip. Everyone told us that the tomato salad was an absolute highlight, and they were right. 26-year-old chef/owner Thalía Barrios Garcia has created a menu rooted in the cuisine of her hometown in Oaxaca’s southern mountains, and her food is at once fresh and smoky, vegetable-forward and deeply nourishing.

Levadura de Olla Restaurant, in the throbbing heart of Oaxaca City, is well-known for both its authentic Oaxacan cuisine and its innovative twists on old favorites. Thalia Barrios Garcia, the head chef, runs it and serves foods inspired by her upbringing. She spent her childhood in the little town of San Mateo Yucutindoo in the Mexican state of Oaxaca, where she helped her grandmother cook.

As consumers, we must understand that and flow with them in a more aligned and natural rhythm, in relation to the earth,” says Thalía Barrios, head chef and founder of Levadura de Olla, probably one of Oaxaca’s most refreshing food projects of the year. Levadura de Olla specializes in dishes traditionally served in the southern mountains of the state, about three hours away from the city.

Young Mexican chefs have caused a tidal wave of exciting new restaurants, including the award-winning Levadura de Olla, which elegantly elevates traditional Oaxacan and Mexican food to fine-dining level while staying true to its essence. Drink frothy pozontle (a cacao ceremonial drink) while admiring the corn mobile installation blowing in the wind and enjoying the artistic dishes.

At Levadura de Olla, Oaxaca’s only Michelin-starred restaurant, chef Thalía Barrios-Garcias centres endemic Oaxacan ingredients in her seasonal dishes. Levadura is famous for its heirloom tomato salad with beetroot, but the ricotta tamal and ancestral drink agua de maíz (corn water) are must-orders, too. Reservations are necessary, especially after Levadura received its star.

The first, Levadura de Olla, is a casual restaurant serving typical dishes served a la carte. She also has a separate space there in the front to sell tamales in the morning, as well as for ceramic pottery and authentic river stone metates (I bought one!). A few blocks away, Thalia serves a full tasting menu beside a comal, called Cocina de Humo, for a minimum of 4 people.

At the time, this restaurant was featuring the Mexican tomato in all its colorful forms with a rainbow-like appetizer. While waiting for your dishes, we walked into the front room to see a whole table full of tomatoes. A server regaled us in how this fruit is used best in Oaxacan cooking, exclaiming, “Tomatoes are one of the most tenacious fruits there is!

Levadura de Olla is among the best Oaxaca City restaurants for traditional cuisine. Located in the heart of Oaxaca City, Levadura de Olla Restaurant is famous for its traditional Oaxacan dishes, and some new takes on classic favorites — like the famous tamal de requeson. It is run by Head Chef Thalía Barrios Garcia, who prepares dishes from her childhood.

Levadura de Olla is a beautiful restaurant in the heart of Oaxaca City featuring traditional dishes from Chef Thalia Barrios. The dishes are based on traditional and atypical regional dishes including interpretation of ceremonial dishes. These rural Oaxacan-inspired dishes are one of a kind, and the talented Chef Barrios recently earned a Michelin star.

We stumbled upon Levadura de Olla Restaurante while leisurely exploring the old town of Oaxaca. We were immediately drawn to the cute lights that set the mood within the adorable little courtyard that night. What makes this restaurant a must when visiting Oaxaca is its focus on traditional Oaxacan Cuisine.

Chef Thalía Barrios Garcia, who hails from a community in Oaxaca’s Sierra Sur state, shows off her heritage and culinary traditions at Levadura De Olla, one of the top Oaxaca restaurants. Don’t miss the native tomato plate, a simple but exquisite platter of varieties with beet puree and vinaigrette.

Levadura de Olla is a hidden gem with a tiny entrance off Murguia street. Once you walk in, you are invited to sit in the intimate courtyard across the restaurant kitchen. At Levadura de Olla, the attention is on pre-Hispanic food, rooted in ancient corn and beans, the base of Mexican food.

Levadura de Olla Restaurante is located in the heart of Oaxaca. It is a unique eatery that uses delicious ingredients and ancestral cooking techniques. It is certainly one of the best Oaxaca restaurants in town and a highly recommended place to eat when you visit.

Calle de Manuel Garcia Vigil 304, RUTA INDEPENDENCIA, Centro, 68000 Oaxaca de Juárez Oax. , Levedura de Olla not only highlights the region’s cuisine but in many cases elevates the small details. Every dish that we tried managed to either highlight the

It stood in contrast to the fare at Barrios García’s second, more casual restaurant, Levadura de Olla. There, I devoured a beef-and-pork chilecaldo stew with a complex broth, made with chilhuacle chiles, támala pumpkin, and a squeeze of mandarin lime.

Run by female chef Thalia Barrios Garcia, this is one of the newest and most exciting restaurants in Oaxaca. Her food mirrors the women of her family and is mostly vegetarian. The tomato platter will melt in your mouth, especially the green ones.

Heritage varietals of simple ingredients are revered, such as the seven types of corn found on the menu at Itanoni, the seventeen types of bean presented to us at Tierra del Sol, or the eleven varieties of tomato on our plate at Levadura de Olla.

For a true taste of the southern mountains of Mexico, a visit to Levadura de Olla is a must. Chef Thalía Barrios has ensured that this restaurant in Oaxaca is dedicated to sourcing local ingredients and paying homage to Oaxacan gastronomy.

Tamales de Claudia $ – don’t bother trying to put this one into Google because you won’t find it. Claudia sells these tamales right out of her house in Jalatlaco. On available on the weekends.

Levadura de Olla Restaurante y Los Danzantes Oaxaca ocupan un lugar privilegiado en esta constelación de la alta cocina, destacando su cocina excepcional y su cálida hospitalidad.

Around the corner behind yet another nondescript façade you’ll find Levadura de Olla – a gem of a restaurant and a favorite of locals celebrating ancestral cuisine of the region.

de Manuel García Vigil 304, Ruta Independencia, 68000 Oaxaca de Juárez, Oax., México. This is a restaurant you HAVE to go to if you ever find yourself exploring Oaxaca.

Levadura de Olla | Incredible dishes from Oaxaca’s Mixe region by chef Thalia Barrios, recently called one of Mexico’s best new chefs by Food & Wine.

Levadura de Olla Restaurante was a highly memorable dining location, picturesque dishes, tomato salads to die for and a delicious variety of mole.

Levadura de Olla - traditional Oaxacan food with a creative twist. Wood fired oven kitchen. The tortillas taste rustic and the food high quality.