Dining at Michelin Star Restaurant in Oaxaca

I thought I'd crosspost this here as a thread, since I put it up as a. post in my Oaxaca travel thread on the Travel Board:

Food is famous in Oaxaca for good reason.

Our absolute favorite meal by far was at Levadura de Olla, which has a Michelin Star... and for good reason. The entire experience was exquisite from the wait staff to a kitchen staff member presenting us with a handwritten note of appreciation at the end of the evening. The dishes are thoughtful and delicious and the atmosphere unpretentious but refined.

A sort of altar as you enter:


Guacamole with grasshoppers
Made with avocado, jalapeño chili, lime juice, coriander, and salt. Served with blue corn tostadas and grasshoppers.


Tomato season! First harvest of tomatoes. As Arkansans, we know our tomatoes. These were fantastic.
Assortment of Oaxacan native tomatoes, served on beetroot puree. Topped with fruit vinaigrette and quelites.


A bean soup that was ladled into the tamales:
Traditional dish from the Sierra Norte, commonly served for pre-wedding lunch. Boiled beans with avocado leaves and a tamale rolled in layers with bean paste.


Requesón tamal, squash blossom, mole negro and coloradito mole sauce
Tamal made with mixed corn masa, requesón, butter and spices. Served with mole negro, coloradito, dried cheese, coriander, and squash blossom.


Red pipián with thick corn kernels, pitiona, chayote and chayocamote (chayote plant root)
Made from two pumpkin seeds; chompa and támala cucurbita squash. Accompanied with nixtamalized corn grains and served with the root of the chayote plant. Pipián can be considered a type of mole.


Wood-fired station for fresh tortillas and the soup:


Did I mention it was Tomato season? An altar of tomatoes