Oaxaca, Mexico.
We Read about this restaurant months ago while in Canada planning our trip. We where aware of what the cost would be like but we never could have seen this coming.
On a quite night in our room we sat mulling over the 12 course or 8 at El destilado. We decided on the 12 course meal, as we where not sure when we would be back in Oaxaca again, made our reservation online then we went to bed. Waking up next morning and waiting in anticipation all day, it flew by as we stayed busy and raced around town looking for gifts for family and trying to get our laundry.
Needless to say we ran from the Zocalo or city center to our Airbnb and to the laundry mat only for them to be closed. At this point Joseph litterly had no clothes, our reservation was at 8 pm and it was currently 7:07 pm and we have a 30 min walk ahead of us to the center of town, let alone the restaurant.
We hustle, racing to get as nice as we can before dinner and head to the city center, we stopped at a department store and bought a plain black t-shirt with small white checkers, nothing fancy. We left and as we stride down the busy Oaxaca streets, Joseph changes shirts and this new t-shirt he has on now appears to be draping half way down his thighs. He looks ridiculous, but no longer smells of body odor so we things are looking up.
We continue our brisk stroll to the restaurant with a mild pace in mind as not to sweat profusely, Joseph continues to remind us that we are going to be late we frantically race around the slow and busy streets. We arrive and without a minute to spare at 8 pm on the dot not a minute later not a minute sooner.
We are greeted kindly and directed to our table as we sit we are relatively alone at a bar that offers a glimpse into the kitchen and it’s inner workings, to our left is another window opening to a portion of the kitchen relatively small and densely packed with its ordinances. We where aware the kitchen would cater to dietary restrictions and Meli & me have none so off the races we where.
We began with drinks à la carte, and welcome cocktail with the intent of making you hungry as if we weren’t already famished from the kilometers we walked on that day. Our service was accompanied by professional etiquette and a smile. We decided to order a local beer and a mixed drink, they where proper drinks for a proper establishment.
First dish was “Masa” 3 little tasters, fish tartar, little tamal and a quail egg with salsa
Next, for a second dish a Taco, nothing like your average taco what so ever, made out of a nogal leaf instead of the regular corn tortilla
Third dish, a Chile Relleno with oxtail. Purple cabbage and avocado pure
Fourth dish, Betabel. Goat kefir and prune sauce
For our fifth course, we had Crudo, peanut sauce, sesame seeds with dry chili flakes and lemon tea vinaigrette
Sixth dish, Fish with a miso glazed, and corn and seaweed stock.
Seventh course, time for BBQ, Ribs in BBQ sauce and pickled strawberries.
Eighth dish, Limpia Paladar, Jiotilla popsicle with citric salts.
Ninth dish, Rib Eye. Tamala pumpkin, beef and cinamon jus, with a yolk emulsion.
Tenth dish, Queso y Miel. Aged goat cheese and melipona honey.
Eleventh course, Mil Hojas Falso. Orange, caramel and butter ice cream.
Twelfth dish, Mousse. Delicious chocolate foam, egg yolk bread toasted with butter
Thirteenth and last! Dulces. From the house, amazing little basket with candy and treats.
Not including a bowl of Ponche we got just passed half our meal. A treat the local workers used to drink on the hot days of labor.
And an intimate 10 min discussion with the Chef who also has the first name Joseph. He was just like Melissa and me, like any creative genius really polite but awkward and after he realized he was among his people opened up and thanked as we praised his food, the restaurant, the synergy, the team he had and the over all experience he left back to the depths of the engine room to lead his team to final chapter of their evening.
We also where given goodie bags upon leaving each patron got a small shot of mezcal and two house made sauces jarred. Melissa was almost in tears by the overwhelming level of food, excellence environment and atmosphere maybe a little bit of alcohol as well.
Regardless this review we wish not to say too much about the food other than one must see it and taste it to believed it. The dishes had fantastic presentation with different variety of elements to plate and accompanied each dish with eloquence and balance. Each dish had its own flavour and story being told all fresh and the spirit of the chefs creativity and imagination.
I would recommend to anyone with a love for food to please go and experience one of if not the best culinary experience Melissa and I have shared together.
Atmosphere 5/5
Service 5/5
Food 5/5
$$$$$
Voyage Express 