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Near Juárez park, we ducked into Marco grasshoppers, agave worms and guacamole.
Polo for an afternoon delight. We sat at a I happily opted for the chile de agua stuffed
wrought iron table in an ivy draped patio with ceviche and perched in a pool of passion
and feasted on sublime seafood – and an fruit coulis. Our luscious mains included a
impeccable view of the restaurant’s revered squash dish that was as tasty as it was gor‐
wood-fired oven. geous. Dessert was a happy dilemma: a
Ranked among Latin America’s 50 Best tostada made with Oaxcan chocolate,
Restaurants, Casa Oaxaca is a foodie’s par‐ topped with hazelnut and mole negro ice
adise. We landed a table on the upstairs cream, drizzled with mezcal – or crème brûlée
terrace where we sipped mezcal cocktails topped with housemade ice cream crafted
and pondered appetizers such as a corn with locally sourced vanilla. Ambos, por fa‐
tostada dressed with chicatana ants, vor!
116 WINE DINE & TRAVEL MAGAZINE SUMMER 2024
