Tierra del Sol is a restaurant that takes its name from the Mixtec song, a melody that has become an Oaxacan hymn.Just like that nostalgic song, this place celebrates in its own way the culture of an exceptional people: the Mixtec or ñuu savi; the first does it with her poetry and the second with her food.Our chef: Olga Cabrera, cook, is the architect of such gastronomic praise, and she achieves it from the knowledge and respect for an ancient cuisine that she inherited from the women of her family and her community, Huajuapan – in the heart of the Mixteca region of Oaxaca -, a knowledge that seasons with his special passion for traditional dishes.
Crudo: Where the boldness of Oaxacan fusion and Japanese mastery come to life. Immerse yourself in exclusive omakase experiences: our Private Room offers personal attention from Chef Ricardo in an intimate setting (only 6 seats), while at La Casa you can enjoy a creative menu crafted by our talented chefs (12 seats). Discover the transformation of authentic Oaxacan flavors with the delicacy of Japanese technique.
NOIS is a dining experience guided by Oaxaca, its regions, and its seasons. Chef Rodrigo Amaury and his team explore local ingredients, traditions, and recipes — from the iconic to the lesser known — and reinterpret them through a contemporary lens.You can experience NOIS in three formats: a **3-course menu**, a **6-course experience**, or the **full tasting journey**, which usually extends to 9 or 14 courses depending on the season’s theme. Each format offers a different way to discover Oaxaca through its ingredients, memories, and traditions.The experience continues in our **BAR Lounge, where we cook cocktails**: classic structures reimagined with mezcals, spirits, and distinctive Oaxacan ingredients, surrounded by a carefully curated selection of art.Come curious. We’ll take care of the journey.
