Levadura de Olla Restaurante

Heirloom tomato plate

A vibrant salad of diverse local tomatoes on beet purée with fruit vinaigrette—visually stunning and intensely flavorful

Mole de guayaba con camarón y coliflor capeada

A creative take on ceremonial mole—sweet‑tart guava sauce envelops shrimp and crispy battered cauliflower in a balanced, layered bite.

Mole de guayaba with shrimp and cauliflower

A creative mole combining guava, shrimp and cauliflower with quelites—complex, balanced, and artful

Tamal de requesón, flor de calabaza, mole negro y coloradito

A plush tamal filled with creamy requesón and squash blossom, bathed in dual moles—negro and coloradito—for a fragrant, layered richness.

Sopa de quelites

A vibrant, herbaceous soup of wild greens (quelites) that tastes of the fields after rain—bright, vegetal, and deeply comforting.

Guacamole with chapulines

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