07/20/2026
One of the questions we get asked the most is, “What do you eat when you’re in Oaxaca?”
The short answer? As much as we possibly can.
Every meal is an opportunity to learn. it’s either a centuries-old recipe, an ingredient we’ve never worked with, or a simple technique that reminds us how powerful great cooking can be. We travel here not just to eat, but to better understand the traditions and flavors that continue to inspire our kitchen at El Mero.
These are a few of the meals that stood out during this trip. Some surprised us, some reminded us why we keep coming back, and all of them left us inspired.
Dinner at Las Quince Letras Restaurante was one of the highlights of our trip. Recognized with a Bib Gourmand by the MICHELIN Guide (official) , it’s a fantastic place to experience classic Oaxacan cuisine with a refined touch.
Every dish honored traditional recipes while showcasing thoughtful technique and presentation. The hospitality was exceptional, and considering the quality of the food and service, we were pleasantly surprised by how affordable it was.
If you’re planning a trip to Oaxaca, this restaurant deserves a spot on your list.
This indigenous mole trio was a great way to try very different flavors. They were all chef’s kiss!
This was a White Pipián with mushrooms. A vegetarian option that did not lack flavor at all.
If you’re looking for a true local gem, don’t skip Fonda La Florecita inside Mercado de La Merced.
They’re best known for their made-to-order empanadas, filled with everything from squash blossoms and huitlacoche to rich Oaxacan moles, chicharrón prensado, tinga, and more. They also offer a rotating daily special, so there’s always something new to try.
Simple, authentic, and packed with flavor. It’s the kind of place that reminds you some of the best meals are found inside a bustling market
One of our favorite discoveries happened completely by chance.
Just outside Iglesia de la Soledad, we stumbled upon a culinary market that had been set up in anticipation of La Guelaguetza. Food vendors from all seven regions of Oaxaca had gathered to showcase the unique flavors, ingredients, and traditions of their communities.
It felt like taking a culi
