Fodor's Expert Review Almoraduz

Welcoming chef-owners Shalxali and Quetzalcoatl Zurita focus on presenting traditional Zapotec, Mayan, and Mixteco ingredients in contemporary ways. Begin your evening with a margarita made with seasonal fruits such as prickly pear or mandarin, and then embark on a culinary adventure of new tastes such as tixinda (a local mollusk) appearing in a refreshing salad rather than the more traditional tamale, or beef tenderloin wrapped in fragrant hoja santa leaf (Mexican pepperleaf). Opting for the five-course tasting menu is a good way to dive in. If you like beer, try a Bendita, which is brewed in the town of Santa Catarina Juquila, the pilgrimage site of the Virgin of Juiquila, midway between Puerto Escondido and Oaxaca City. Although the restaurant lacks a view, its earthy, minimalist decor is stylish, and the location in the heart of the Rinconada restaurant row offers interesting people-watching.