For some years now, the state of Oaxaca has become one of the world’s main culinary destination, a mandatory point of reference on the gastronomic map of Mexico. An endless source of flavours and traditions attracting food pilgrims in search of new experiences.
As part of this trend, many new restaurants have emerged, especially in the capital, Oaxaca de Juárez. Among these, are restaurants with a more sophisticated offer, reflecting and respecting the humble origins of the local cuisine. These are places where you can experience the perfect match of tradition and modernity. Restaurant Criollo is one such example.
It is the result of the ambitious project of chef Luis Arellano, supported by the famous Enrique Olvera of Pujol, his business partner, and by the beautiful design of Javier Sánchez, one of the most influent Mexican architects, who’s also part of this venture. The establishment is a tribute to the products of Oaxaca and to seasonality: this is why the menu changes daily, offering guests ingredients of the highest quality and as fresh as possible.
«We visit the local market on a daily basis, and create our menu based on what we find», says the chef. Hence the name Criollo, which means ‘Creole’, a word with different meanings, in this case used to point out the products’ features,
criollo in that it refers to something that grows in a specific place: «Honestly, these are not always endemic ingredients of Oaxaca. But they’re always grown in our region, this is our rule», he points out.
After working with Olvera and Alejandro Ruiz, chef at Casa Oaxaca, Arellano decided to take a separate road and created his own culinary style, where a simple and honest presentation allow the ingredients to shine in all their beauty. Criollo is his return home, to his origins, a present offered to his homeland, enhancing the variety and beauty of the cuisine of Oaxaca.
Criollo is located in an old colonial house. The route to the dining room leads to the heart of the restaurant, the kitchen. Guests can all see the fresh ingredients used for the menu, and then go to their respective tables, admiring the cook making traditional tortillas on a large comal (a sort of grill) made of clay at the entrance of the patio.
Chile poblano with Pipián verde with courgettes, asparagus and Istmeño cheese
Turbot with potato confit and prickly pear sauce
Oaxaca’s typical products inspire the dishes:
Tamal filled with
quesillo (a cheese originally from Oaxaca with a texture similar to mozzarella), served with
mole negro from Oaxaca and chards.
Pipián verdemade with
chile poblano served with courgettes, asparagus and
Istmeño (a white cheese similar to Italian ricotta salata).
Rib-eye with insect chintexcle, a sauce made with grasshoppers,
chicatana ants and
gusano de maguey – the worm you usually find at the bottom of a bottle of mescal. Turbot with confit potatoes and sauce made with prickly pear leaves; interesting desserts such as corn
Churros or Pumpkin flan.
Finally, the excellent selection of mescal also deserves a mention. The famous spirit is mostly produced here in the region of Oaxaca.
Translated into English by Slawka G. Scarso
Criollo
Calzada Madero 129
Oaxaca de Juárez
Mexico
reservaciones@criollo.mx
Tasting menu: 690 (lunchtime), 748 (dinner), 1.350 (with wines) Mexican pesos
Closed on Monday
