Olla Restaurant Yeast

On the cool and airy patio of talented chef Thalía Barrios García, one could easily spend an entire afternoon. With her colorful and creative approach, the chef draws inspiration from both traditional Oaxacan recipes and memories of her hometown, San Mateo Yucutindoo. Here, vegetables take center stage over meat, as seen in dishes such as a local tomato salad dressed with a fruit vinaigrette and served over beet purée. The meatless tamales, a recipe she learned from her grandmother, are incomparable. A recent version featured a delicate, flavorful dough, wrapped in a mole mixture and topped with pumpkin blossoms. Additionally, machucados—a comforting childhood dish that combines tortillas and pipián sauce—offer a genuine and satisfying culinary experience. To round out the experience, a selection of traditional beverages is available.