A serene 18th-century colonial townhouse is the setting for Alejandro Ruíz’s acclaimed restaurant and hotel in Mexico’s gastronomic heart. Dishes – tiptoeing between tradition and innovation – provide an artistic celebration of Oaxaca diverse flavours. Standouts include the enfrijoladas (soft corn tortillas enveloped in a creamy black bean sauce, laced with the aniseed notes of avocado leaves) and oregano-scented rabbit. The wine list includes notable Mexican vintages, and a playful Mezcal cocktail selection.
A giant of Oaxacan gastronomy, Ruíz is credited with exporting Oaxacan food globally while evangelising a respectful approach to his home state’s cuisine. His cooking teases modern interpretations from regional dishes. The popular chef-restaurateur owns four further establishments across Mexico.