Levadura de Olla Restaurante

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.

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.

Mole de mayordomía (mole negro con pollo o puerco)

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.

Ensalada de jitomates nativos oaxaqueños

A crisp, colorful salad of heirloom Oaxacan tomatoes—bright, juicy, and pure in flavor.

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.