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OAXACA, MEXICO

Levadura de Olla

12th – 16th March

Rooted in the traditions of her hometown, San Mateo Yucutindoo, Thalía Barrios Garcia’s extraordinary Oaxacan flavours pay homage to the ancient biodiversity of the region’s southern mountain culture. They have also earned the unassuming Oaxaca de Juárez restaurant a place in Latin America’s 50 Best.

In the restaurant’s whitewashed courtyard, age-old cooking techniques, passed down from Thalía’s mother and grandmothers, are underpinned by a profound knowledge of sustainable local agriculture. Atypical ceremonial dishes and regional classics like ‘machucadas of pipian and fresh Oaxacan cheese’; ‘pumpkin tamal, shrimp and chintextle’; and ‘fried quesadilla with quelites, chilli marinade, smoked quesillo’ pay utmost respect to local ingredients and these ancestral cooking techniques.

Thalia’s vegetable-forward menus defy convention and offer quite possibly the purest expression of the ingredients that make Oaxaca one of the most exciting culinary destinations in Mexico. This one’s not to be missed.

Due to the nature of this menu, the only dietaries we can cater to are vegetarian and pescatarian.

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