THURSDAY FEBRUARY 26, 2026

12:00pm - 2:00pm

Pino Suárez #409

Ciudad de Oaxaca

CONOZCA AL CHEF

Cata de Mezcal y Almuerzo en El Tendajón

Antes de los supermercados o tiendas de conveniencia, un tendajón era una pequeña tienda de abarrotes que vendía todo lo necesario, desde comida hasta medicinas y mezcal, y en ocasiones ofrecía comida recién preparada.

La chef y propietaria, Andrea Sánchez López, ha creado un restaurante informal que evoca platillos tradicionales oaxaqueños con un toque creativo. El almuerzo comienza con una degustación personalizada de mezcal de Casa Chagoya, seguida de un almuerzo de 3 tiempos (sí, probarás chapulines, chapulines y mezcalitas en este acogedor y auténtico lugar en pleno centro de Oaxaca).

Patrocinado en parte por Casa Chagoya Mezcal

$1653 Precio por persona Peso

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Pino Suárez #409

Oaxaca City

12:00pm - 2:00pm

MEET THE CHEF

Mezcal Tasting & Lunch at El Tendajón

Before supermarkets or convenience stores, a tendajón was a small grocery shop selling everything you needed, from food to medicine to mezcal. and sometimes dishing up freshly prepared food. 

Chef-owner Andrea Sanchez Lopez has created a casual restaurant that evokes traditional Oaxacan dishes with a creative twist. Lunch starts with a personalized mezcal tasting from Casa Chagoya followed by a 3-course lunch (yes, you will sample chapulines..grasshoppers.., and mezcalitas in this cozy, authentic spot smack in the middle of Oaxaca centro.

Sponsored in part by Casa Chagoya Mezcal

$89.00 per person USD

XAOK

División Ote. 227A, Santa María del Marquesado, Ex-Marquezado, 68034 Oaxaca de Juárez, Oax., Mexico

6:00pm - 8:00pm

At Xaok (ZAK) you find an unusual cuisine proposal that demonstrates great skill in achieving new flavors with a different perspective of beauty in each dish.

We are a small restaurant in Oaxaca that seeks to break the standards of contemporary Oaxacan cuisine with a different menu that highlights the use of native ingredients and locally consumed products; but through a diverse gastronomic vision, we present to you a culinary expression that we call multiform.

SPONSORED in part by