Chefs in Oaxaca

Dine on funerary beans alongside off-duty lucha libre wrestlers at this legume-centric spot near Museo Rufino Tamayo.

Step past a rainbow of Oaxacan nightshades for a menu of regional moles worthy of weddings and funerals.

Bold, unapologetically spicy Mixtecan flavors are on the menu here.

With more than 30 ingredients, chef Cecilia Florian’s stupendously complex, harmonious moles are a masterclass in layering flavors.

A glamorous octogenarian chef-owner serves rare Istmeño specialties in a tropical garden.