LUNCH · WEDNESDAY 11
1:00 PM · ASADOR BACANORA
Asador Bacanora has been recognized by the Michelin Guide for quality and consistency and has received a Bib Gourmand.
This dinner highlights contemporary Oaxacan cuisine rooted in fire, seasonality, and regional ingredients. The menu reflects the dialogue between traditional techniques and modern presentation, emphasizing balance, clarity of flavor, and respect for local products. Each course invites guests to experience Oaxaca through a lens that honors both heritage and innovation.
MENU
FIRST COURSE
Bacanora Salad – mixed greens, beet purée, caramelized walnuts, sheep’s milk cheese,
strawberry-balsamic vinaigrette, and red berries.
SECOND COURSE
Zarandeado Fish – catch of the day, piquín chile hummus, and quelites salad.
THIRD COURSE
Melon Mousse – melon and mango sauce with morita chile, honeycomb, pennyroyal sponge cake,
red berries, butter crumble, and edible flowers.
Beverage included: one beer (Victoria or Corona) or soft drink, and one
American coffee per person.
Dinner · WEDNESDAY 11
7:00 PM · LEVADURA DE OLLA
Levadura de Olla has been recognized by the Michelin Guide for quality and consistency.
It is recognized for its deeply rooted Oaxacan cuisine, use of native ingredients, and thoughtful
contemporary interpretation of traditional techniques.
This dinner has been curated to present Oaxacan cuisine as a cultural system shaped by territory,
seasonality, and inherited knowledge. The menu brings together ancestral techniques, native
ingredients, and regional moles to reflect the continuity of culinary practices that function as
both sustenance and cultural expression. Each course invites an understanding of food as a form
of embodied history and collective memory.
MENU
TO SHARE – CENTER OF THE TABLE
Guacamole with a selection of avocados
Roasted chile salsa
Blue corn and yellow corn tostadas
Chapulines
FIRST COURSE
Zucchini (wicha) and chilacayota with white pipián and mint.
SECOND COURSE
Fresh cheese tamal with squash blossom, served with black mole and coloradito.
THIRD COURSE
Native Oaxacan tomatoes, beet purée, and fruit vinaigrette.
FOURTH COURSE
Fried quesadilla with grilled fish “a la mexicana” and chintextle lactonesa.
FIFTH COURSE
Traditional fiesta mole from San Mateo Yucutindó, chicken leg, and dry
pozole with hoja santa.
DESSERT
Corn pound cake with rosita de cacao cream, pineapple compote, honey,
and pennyroyal