OAXACA Amsterdam - OAXACA AMSTERDAM

HOME

ORIGIN

MEET THE CHEF

BOOK

PRIVATE EVENTS

GROUPS

BOOK A TABLE

An ancient gastronomic heritage

Eating at OAXACA is like being transported to Mexico

Through ancestral techniques, planting a multitude of Mexican products in our gardens and “milpas”, and cooking with native ingredients. We're talking about nixtamalized corn dough ground on volcanic stone, knowledge of all the chiles, “soasados” and “tatemados”, charcoal-grilled fish, pre-Hispanic “moles” and stews, guacamole prepared in a “molcajete” and spicy sauces, just as they are made and enjoyed in Mexico.

oaxaca_0009_Oaxaca_El auténtico guacamole de Oaxaca_13

oaxaca_0007_Oaxaca_Elote Cacahuazintle a la brasa como en el mercado de Coyoacán_16

oaxaca_0008_Oaxaca_El auténtico guacamole de Oaxaca_1

oaxaca_0006_Oaxaca_Elote Cacahuazintle a la brasa como en el mercado de Coyoacán_8

oaxaca_0003_Oaxaca_Aguachile de camarones como se prepara en Sinaloa_12

Origin

Mexican cuisine is undoubtedly one of the most important in the world. Its ancient culture, vastness, biodiversity, and climates contribute to its extensive nature. However, as important as it is, it remains largely unknown to most of the world. Mexican cuisine had never ventured beyond Mexico. Those familiar with Mexico know that Oaxaca is the best-preserved state in terms of gastronomy and cultural diversity. Oaxaca captivates us all. This millennia-old cuisine, passed down from mothers to daughters, is the treasure that Joan Bagur has inherited and brings to us at the Oaxaca Cuina Mexicana restaurant.

Origin

Joan Bagur

A lover of good cuisine

Chef Joan Bagur arrived in Mexico in the year 2000 with a keen interest in learning the secrets of authentic Mexican cuisine. For this purpose, he engaged with the great traditional cooks, the "mayoras." He traveled throughout the country to explore its markets, culture, traditions, and gastronomy. Additionally, he studied with anthropologists specialised in coastal, desert, tropical, and lacustrine cuisine.

Joan Bagur, a Minorcan cook, says he has lived two lives in one. He feels a passionate and respectful duty to spread the word about authentic Mexican cuisine.

The Mexican Milpa

Pioneers of a Mexican garden, our most treasured asset

Xalapeños, Poblanos, Chile de árbol, Frijol, Miltomate, Acuyo, Verdolaga, Epazote, Quintonil, Flor de calabaza, Elotes y Maíz, Cilantro criollo, Jitomates, Nopales, Huitlacoche... These are some of the Mexican products we cultivate. Fresh plants that arrive at our restaurant every day and without which it would not be possible to create the dishes of our traditional Mexican cuisine.

huerto-oaxaca_0003_Huerto OAXACA (15 de 87)

huerto-oaxaca_0002_Huerto OAXACA (63 de 87)

huerto-oaxaca_0001_Huerto OAXACA (66 de 87)

Mezcalería

The finest spirit in the world

The mezcalería at Oaxaca is a unique sensory space in the city. With astonishing decor inspired by classic Mexican cantinas, our mezcalería offers one of the finest selections of mezcal in Europe, as well as signature cocktails to complement an authentic Mexican dining experience. After living in Mexico for several decades, Joan Bagur considers mezcal to be the best spirit in the world. We curated our mezcal selection alongside the renowned mezcal master, Eric Hernandez from Destilerías Tlacolula. As fifth-generation wise alchemists, they have their own distinct identity as distillers and adhere to strict artisanal quality control for Oaxacan mezcal. With mezcal, my friends, you don't take shots, you give it kisses. True friends are not sought, they are found. For every trouble, mezcal, and for every joy as well. And if there's no remedy…