Author: Ferron Salniker

Five More Places to Eat Breakfast in Oaxaca

It could be the reverberation of a night of mezcal, but breakfast tastes better to me in Oaxaca. It might also be that it satisfies my need for variety. Breakfast here can be decadent like mole, fresh like green juice, comforting like hot chocolate. It can be enjoyed in the corner of a restaurant playing Joni Mitchell, it can be in the halls of a busy market. I am into all of the possibilities. Here are a few places I visited this last trip.

Mercado Sánchez Pascuas

The juice bar at this neighborhood market is bumping club music at 7 am every day, and it gets me so pumped! They have pitchers ready to go, they have multiple blenders going, they’re chopping papaya and strawberries for your fruit salads, they have flashing lights, and they will get you your order before the track ends. There are many things I love about how straight up Mexican juice bars are, and one of them is the drink names. In the U.S. juices are often aspirational: the cleanup, cosmic cocoa, golden cure, you know what I’m sayin. But in Mexico they’re prescriptive, so in a juice bar no wider than five feet, the walls are plastered with juice combos labeled for heath problems: gastritis, diabetes, exhaustion… Shout over the music, “I’ll have indigestion please” and you’ll be set with an excellent start to your morning.

Immediately across the hall (the stand second from the left) is a woman making memelas and her guisados are a cut above the rest. Memelas are masa vessels covered with beans and cheese and a topping of your choice. You can also get the same topping in a quesadilla. The costilla de res is where it’s at here for meat, and the mushrooms, ever so humble and overlooked next to the flor de calabaza, are great here too.

La Cosecha

For a solid breakfast I often relied on this market with organic goods and products from small farmers, as well as a bunch of stands serving hot food. In the center are shaded picnic tables, so you can order at multiple stands and they’ll find you and bring you your food. I also came here sometimes when I just wanted a caldo de gallina or felt like picking up some dried mangos for a road trip.

One of the drink highlights for me was a stand serving pozontle. Oaxaca has the greatest diversity of cacao drinks in Mexico, and this one includes cacao, panela, a root called cocomecatl and granillo de maiz. It’s frothy and lightly grainy and chocolately, and served in a giant jicara. If your hangover brain is struggling between choosing sweet chocolatey comfort and caffeine, no fear get a choco-café from the guy who sells coffee and he’ll stir it up in a clay pitcher over the fire. There is also a juice stand, which takes so long they might be hand-plucking the parsley from a secret garden but you’re enjoying your giant chocolate beverage anyway.

My favorite stand was introduced to me by T.J. Steele, who buys his corn for his Brooklyn restaurant, Claro, from this cheesemaker and corn farmer couple. The cheesemaker and cook has big eyes and a huge smile, and her all natural guayaba yogurt which you can take home is the thing I want to eat every morning. Anything with cheese here is a winner, try the empanadas to start. She also has ricotta and quesillo to take home.

El Fortincito

Beatles paraphernalia, black and white photos of old Oaxaca, and plastic 1980s style office chairs braid the decades weirdly together at this family restaurant north of the centro. 

There is also a  little fetish for the time that never existed: the walls carry artwork by Jesus Helguera, you’ve probably seen his work from the 1940s mostly on calendars, romantic scenes of Mexican life with characters that might be dressed in traditional indigenous textiles but look European. The Aztec warrior carrying the Barbie-bodied white lady with long hair over a smoking volcano, for instance. The important point is that the food is not quirky, it’s tasty and affordable. 

I love the decadence of a Mexican breakfast, and this is a place for that. We ordered fresh juice, hot chocolate, coffee, atole, and they brought over a basket of pan de yema, an airy bread made with egg yolks. My housemate was anxious to try the estofada, a mole you might not see as often at restaurants. This one was certainly on the sweet side, with flavors of almonds and raisins, and served in enchilada form. They offer lunch too and if I were to come back I would try their caldos, of which they had a bunch, and their moles. Open from 7 am to 7 pm. 

Gourmand Delicatessen

Being in Oaxaca for six weeks, I appreciated this deli and all-day restaurant with a bunch of different offerings. If you want to get good bread, artisanal Mexican cheese, and cured meats (the lengua especially) to compliment your market produce at home, this is the place. If you want a well-made cappuccino and a bagel with perfectly cooked eggs and cheese that makes you feel like a kid again this is the place. If you want to be a responsible grown up and have a salad, this is also the place. You can also get a meal here at anytime of the day (if you miss the comida window in Oaxaca the variety of casual food for dinner can get slim). They have a sweet artisanal beer selection too.

Chepiche Café

Chepiche Café is like the neighborhood it lives in: so peaceful it feels far from Niños Heroes, the busy PanAmerican highway that cuts through Oaxaca city even though it is a few blocks away. Xochimilco is lined with stone streets and walls, bougenvia that hangs over colorful garage doors, and on the right corner the sounds of weaving looms. Chepiche Café fits in. There’s a big patio with enough leafy big plants and space to make you feel like you are dining alone. Joni Mitchel played in the background. There’s just enough cement, Easter-egg pastel colors on the walls and chairs, and pockets of shade under lime tree blossoms for it to feel cool on an ominously warm morning.

I was tempted by the breakfast torta ahogada but I ended up trying a dish of plantains, quesillo melted with beans and wrapped in hoja santa, floating in a mild chile-tomato sauce with two poached eggs. It had all those textures and flavors you want together: creamy, salty, spicy, sweet with the singular earthiness of hoja santa and black beans.

For more breakfast options in Oaxaca visit these older posts here and here.

Where to Eat in Oaxaca: Alfonsina

“I wasn’t trained formerly as a chef but growing up in Oaxaca, you know the taste of a good tortilla, a good mole, corn…” Jorge León, the chef and owner of Alfonsina trailed off while we shared a taxi to Oaxaca city from his restaurant. 

Alfonsina is in a community called San Juan Bautista La Raya, where Jorge grew up. If headed there from the city, after the airport bridge you’ll take a left instead of going straight into the airport. The paved road will soon turn to dirt and a few houses after, an iron gate marks the entrance to Jorge’s family home and the restaurant. 

In a city, especially a downtown, where the textiles, murals, and flowering purple Jacaranda trees are so striking they interrupt your thoughts, I think it’s the quietness of Alfonsina that makes it so enchanting.

The restaurant and kitchen is in one corner of the courtyard, under the shade of a huckleberry tree, next to the patio where Jorge hopes to grow more things once he has time. Inside is there is a comal and stove facing the dining room just like in many Oaxacan kitchens. But here almost everything inside — the brick walls, the plates, the squash in the corner and the wood furniture— is the color of burnt clay, log cabins, warmth. Once the restaurant is formalized, and not just tethered to eaters-in-the-know by Jorge’s whatsapp or IG, there may be more things inside that alter the color palette, but I secretly hope that it doesn’t change too much. There is no music in the restaurant, but from the patio where people hang out and the family works around the house you’ll hear some filter in along with the rooster’s crows, and the sounds of the fire cracking under the comal.

    Jorge is generally a shy guy, not socializing too much with guests and disappearing from the kitchen after courses without a word. His food is also plated simply and neatly on ceramic plates and bowls, with few extra flourishes. 

    Also unlike parts of the centro, nothing here feels exclusively made for the entertainment of foreigners. The first time I walked in an entire table of people from the neighborhood were halfway through their comida. While visitors can come here for a five-course lunch, the restaurant also make breakfast and comida for the neighborhood. Jorge’s mom is frequently pressing tortillas for people to take to-go. 

    Jorge got his cooking start at Casa Oaxaca, and then later at Pujol where he worked for six years. He recently returned to Oaxaca to open the restaurant with his family’s help. Because here the ingredients he loves are at his fingertips. His family is originally from the Mixteca, and so is the beef and corn at the restaurant. He’s picking special ingredients from friends and the rest comes from the central de abastos (Oaxaca’s wholesale market).

    The first time I came here was for comida, which included five courses and mezcal or beer (and a passionfruit agua). Not sure how the prices will change as they formalize the restaurant, but for now it’s a great deal. 

    The first course had all the flavors of Oaxaca but scaled back and proportioned differently from what you might normally get: fresh black beans from his farmer friend with generous pieces of huitlacoche that looked like hunks of eggplants, a chorizo oil hanging back and coating the dish, and a generous pile of quintonil greens on top. Later the purslane stems (a common green here, but rarely served with the stems) were treated with the same chiles he would use for barbacoa, and made into a smokey pasta dish. The star was the mole negro, made with an imperfect stone like they do in the Mixteca instead of a metate. The consistency was a thicker but still silky, almost overwhelmed by the flavor of cacao but brought back from the edge with the subtle heat of toasted chiles. My second favorite was the yogurt dessert, which I could have for breakfast every day. Made in house, and then served in a mug with mango, strawberries and the huckleberry jello (the berries came from the tree outside). It was refreshing and lighthearted.

    For breakfast they’ll again serve you a daily menu — could be chile relleno tacos and a garbanzo soup, or chilaquiles and a memela— with juice and coffee. Whichever meal you arrive for you’ll probably find ingredients and dishes that seem similar to other daily menus in Oaxaca, but take note of the details: maybe an underused fish from the Oaxacan coast will get its due on your plate, or the texture of a sauce will feel different because of the tools used to make it, or the masa will be a bit lighter on your tongue. It’s these touches that make all the difference.

    To make a reservation you can text Jorge via WhatsApp at +52 1 55 2659 3941.