Turn on notifications to catch follows, likes, and new check-ins the moment they happen.
Levadura de Olla Restaurante
Adding dish photos…
Photos loading…
Heirloom tomato plate
Mole de guayaba con camarón y coliflor capeada
Mole de guayaba with shrimp and cauliflower
Tamal de requesón, flor de calabaza, mole negro y coloradito
Sopa de quelites
Guacamole with chapulines
A vibrant salad of diverse local tomatoes on beet purée with fruit vinaigrette—visually stunning and intensely flavorful
A creative take on ceremonial mole—sweet‑tart guava sauce envelops shrimp and crispy battered cauliflower in a balanced, layered bite.
A creative mole combining guava, shrimp and cauliflower with quelites—complex, balanced, and artful
A plush tamal filled with creamy requesón and squash blossom, bathed in dual moles—negro and coloradito—for a fragrant, layered richness.
A vibrant, herbaceous soup of wild greens (quelites) that tastes of the fields after rain—bright, vegetal, and deeply comforting.
Traditional guacamole served with toasted blue corn tostadas and local avocado varieties, accented by crunchy chapulines
Taco de tasajo encebollado
Tasajo sautéed with onion, served with Sierra potato, quesillo and creamy chapulín salsa
Mole de mayordomía
A traditional mole negro served with chicken or pork—deep, smoky, and ceremonial in its weight and flavor.
Pozole seco
A dry-style pozole—chewy corn kernels with rich, savory depth and regional character.
Sopa de frijol tostado
Toasted bean soup with quintonil, calabacitas, yuca tortilla, quesillo and epazote—a rich ancestral bowl
Mole de fiesta with chicken thigh
Traditional Sierra Sur mole with ancho and guajillo, served with chicken thigh and dried pozole with hoja santa
Ensalada de jitomates nativos oaxaqueños
A crisp, colorful salad of heirloom Oaxacan tomatoes—bright, juicy, and pure in flavor.
Tamal de barbacollita
Cracked‑corn tamal with chicken, pork, chili adobo and avocado leaf—ancestral and hearty
Agua de maíz / Tepache de la Casa / Pozontle / Ticunchi
A selection of ancestral Oaxacan beverages—roasted‑corn agua de maíz, pineapple‑honey tepache, cacao‑based pozontle, and pink‑tamarind ticunchi—each offering a unique, terroir‑driven sip.
Nicuatole
Corn‑based dessert set with burnt‑milk, served with red tuna granita—light and regional
Tomato salad
Based on 2,290 reviews
Ask anything — about dishes, dietary options, ambiance, or reservations.