This is arguably Oaxaca's most famous mole, a sauce that takes days to prepare and balances chilies, spices, nuts, and chocolate. The kitchen prepares it following traditional recipes from the Cooks collective in Oaxaca. Reviewers consistently praise this as the definitive version in Mexico City, with the turkey breast allowing the sauce to be the star.
Tips from diners
This is THE reason to come to Guzina Oaxaca. Order at least one mole and try different proteins with different sauce variations if you have the appetite.
Made the way it's been made in Oaxaca for generations — chocolate paste whisked with hot milk until frothy. This is not sweet chocolate milk but rather a proper chocolate beverage meant to coat your mouth. Served with fresh churros for dunking.
Tips from diners
This is not a sweet drink — it's bitter and rich. If you prefer sweet desserts, ask about the Pastel de Natas instead.
Chapulines (grasshoppers) are a delicacy in Oaxaca, prized for their nutty flavor and protein content. Here they're fried until crunchy and scattered over fresh-made guacamole, creating a dish that's both iconic and craveable. The textural contrast is what makes it work.
Tips from diners
Don't be intimidated by the grasshoppers — they taste nutty and are more texture than anything. Most first-time triers become converts.
The tlayuda is Oaxaca's answer to pizza — a large, slightly charred corn tortilla that serves as a canvas for regional toppings. Here it's topped with quesillo (a melting cheese unique to Oaxaca), tasajo (thinly sliced, dried beef), and creamy beans. Every element tastes like Oaxaca.
Tips from diners
The quesillo (stringy cheese) is what makes this Oaxacan rather than just a crispy tortilla. Ask if they have it if you want the authentic version.
The name means 'tablecloth stainer' — dark and glossy. This mole is lighter and fruitier than mole negro, with the brightness of apple balancing the richness of pork shoulder. It's a different interpretation of Oaxaca's mole heritage and worth trying if you're doing a comparative tasting.
Tips from diners
If you love mole negro, pair this with it to understand how different Oaxacan moles work. The fruit in this one makes it approachable for first-time mole triers.
Chef Alejandro Ruiz, a renowned Oaxacan chef and ambassador for his state's cuisine, opened Guzina Oaxaca in Polanco to bring endemic products and techniques from Oaxaca's eight distinct regions to Mexico City's capital. The name 'Guzina' means kitchen in Zapotec, and every dish reflects this vision: rustic Oaxacan traditions refined through restaurant technique, with an emphasis on mole preparation and ingredients you rarely find outside the state.
Reservations are highly recommended for dinner, especially weekends. The restaurant fills up quickly with both tourists and Oaxaca enthusiasts.
Breakfast (8 AM - 11 AM) offers the same quality at lower prices. A coffee and chilaquiles or eggs costs 150-200 pesos versus 350+ for dinner mains.
Located on luxury-shopping Masaryk in Polanco, the restaurant has premium surroundings but stays focused on Oaxacan food over fancy presentation. Dress code is smart casual.
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