SUNDAY BRUNCH AT CRIOLLO
Criollo
Brunch en Criollo en el Huerto
Calzada Madero 129, Oaxaca de Juárez
11:00am - 1:00pm
El brunch es popular, incluso en Oaxaca.
Pero esto no es solo brunch; es una experiencia de brunch.
El restaurante forma parte de un edificio declarado Patrimonio de la Humanidad por la UNESCO, completamente al aire libre (al igual que la cocina), por lo que se puede cenar bajo la sombra de los árboles con el menú de brunch más innovador y a la vez sencillo.
El menú de varios tiempos incluye todo tipo de panes caseros mexicanos, por los que son famosos, jugos naturales, frutas y especialidades de plato principal recién hechas. Acompañado de abundantes cafés mexicanos y una sangría de vino especial, es la manera ideal de cerrar su primer Festival Gastronómico y Vinícola de Oaxaca.
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Criollo
Brunch at Criollo in the Vegetable Patch
Calzada Madero 129, Oaxaca de Juárez
11:00am - 1:00pm
Brunch is a thing, even in Oaxaca.
But this isn't just brunch; it's a brunch experience.
The restaurant is part of a UNESCO heritage building, completely outdoors (as is the kitchen) so it's dining under a canopy of trees with the most innovative yet down-to-earth brunch menu.
The multi-course menu features all sorts of Mexican homemade breads, which they are well known for, natural juices, fruits and hot-off-the-comal main course specialties. Washed down with hearty Mexican coffees and a special wine sangria, it's an ideal way to wind down your first
Oaxaca Food & Wine Festival.
MICHELIN Guide’s Point Of View
Criollo
Chefs Enrique Olvera and Luis Arellano are the culinary forces behind this magical oasis that is also part of a guest house listed as a UNESCO heritage. Entirely outdoors, the dining room is a straight-edged work of smooth concrete and a canopy of trees and Edison bulbs stretched over handsome wood tables set with flickering candles.
Chirping birds and burning incense add to the romance. Serving only a tasting menu, the kitchen leans on traditional Oaxacan recipes and local ingredients. A warm cheese croquette starts the meal with total fireworks, followed by a smooth tamal set in a bold shrimp-infused mole coloradito and, later, excellent tempura fish tacos. Desserts are refreshing, as in the pineapple nicuatole with passionfruit and mango sorbet.
Bienvenida a Oaxaca
La capital culinaria de México