This signature mole uses a base that takes months to develop, combining over 30 ingredients including chilhuacle, pasilla, and mulato chiles with nuts and spices. The turkey is braised low and slow until tender, absorbing the complex sauce. Each bowl reveals layers of flavor developed through traditional Oaxacan technique.
Tips from diners
Ask about the history of the mole madre—the chef takes pride in explaining how it's maintained.
Arrive with an appetite—mole is rich and complex. A small portion goes a long way.
The restaurant offers a rotating selection of artisanal mezcals, many from small producers in different Oaxacan villages. Sipping mezcal alongside Oaxacan food complements the complex spices and chile-forward flavors. The staff can guide you through different styles and regions.
Tips from diners
Ask for their recommendations by flavor profile—fruity, smoky, or herbal options pair differently with dishes.
Two fried eggs served on heated corn tortillas, smothered in fresh salsa roja made from roasted tomatoes, serrano chiles, and cilantro. Sides of refried black beans and fresh avocado slices complete the plate. A breakfast dish refined with quality ingredients and traditional technique.
Tips from diners
Order with chorizo on the side to make it even richer.
A large, thin corn tortilla is fried twice until golden and crispy, then topped with refried black beans, melted quesillo, and your choice of grilled tasajo (beef) or chorizo. It's both eaten as street food and refined here with fresh garnishes. One of Oaxaca's most iconic dishes.
Tips from diners
Eat it right away while the tortilla is still crispy—it softens as it sits.
Quesillo—the stretchy white cheese unique to Oaxaca—is warmed until soft and pourable, then topped with crispy sautéed chapulines (grasshoppers) tossed in garlic and lime. Served with warm tortillas for scooping. The combination of creamy, salty cheese with the nutty grasshoppers is quintessentially Oaxacan.
Tips from diners
Don't skip this if you've never tried chapulines—the salty flavor and slight crunch are addictive.
Samadhi brings the rich culinary traditions of Oaxaca to Mexico City's upscale Polanco neighborhood. The restaurant honors regional techniques and ingredients, with a focus on heritage mole madre—the base that takes months to develop. Each dish reflects Oaxaca's complex flavor profiles and commitment to traditional preparation methods.
Book ahead on weekends—this neighborhood spot fills up quickly with both locals and visitors.
Lunch (1-3 PM) is less crowded than dinner if you want a more intimate experience.
Don't miss asking about seasonal dishes—the chef rotates specialties based on ingredient availability.
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