Page 113 - WINE DINE AND TRAVEL SUMMER 2024 LIMA

FINE DINING

Many Mexicophiles consider Oaxaca the
country’s culinary capital. It’s known for its
contemporary take on traditional Mexican
fare – melding the freshest local ingredients
with moles rooted in ancient recipes that
have been passed down and refined by count‐
less generations. During our nine days and
nights of gustatory exploration, we weren’t
once disappointed. Oaxaca is delicious.
If I could repeat only one of the dazzling
dines we experienced, it would be our late
lunch at Los Danzantes, an industrial chic
three-story epicurean cathedral just a couple
of blocks from the Santo Domingo cultural
complex.
Our meal started with a gratis basket of
crispy house-made tortillas and fresh-baked
bread, served alongside two salsas and an
eye-grabbing pink hibiscus/beet butter. My
ceviche was a symphony of flavors: Large
chunks of yellowfin tuna danced with fresh
mango, cucumber, fat slices of avocado and
a creamy sauce seasoned with morita pep‐
pers, red onion, cilantro - and peanuts. Bliss.
Friends shared (and I sampled) a salad
of local leafy greens, fresh figs, pecans and
roasted cauliflower in scrumptious bal‐
samic/hibiscus dressing. They savored thick
slices of chicken breast, layered with local
cheeses and pumpkin flowers, baked in red
mole and served with an amazing sweet
potato purée. Brilliant.

At Los Danzantes restaurant, savor 5-star
housemade treats – from mezcal to luscious
goat cheese flan. Casa Oaxaca (opposite),
ranked among Latin America’s 50 best
restaurants, takes squash blossoms to tasty
new heights.

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