Los Caracoles - OAXACA DE JUÁREZ

My man and I visit this restaurant for years. covid was hard to survive, but eduardo and francisco have done their best to keep their dream alive. I can say we have never been disappointed. each night... prepare a dish with garnel, one with dorado, and a third option either pork, huh or bark. they also offer an salad or suppen option. at the end they have a small dessert (free). it is one of the best meals they will find most friendly place. the price is absolutely targeted, perhaps even under price. yes, it is in an unpleasant position, but well worth it. tell their taxi that they want to go to the hotel flor de maria. it is over the cobblestone road. the breakfast is a wonderful experience and also a great value. to dinner they must call to let them know they're coming, but the breakfast is open after 8:30.

It tested for a friend's recommendation. had a huge bowl of very tasty chicken and porpozole and a big tlayuda. go to the pozole.

A small family-run restaurant, 8 tables or so, not badly marked a bit hard to find. then there was the meal. excellent cauliflower soup to begin, followed by spanish mackerel with cranberry that was superb. the free mango desert was also delicious. really one. five star experience and an absolute must when they visit puerto escondido. the menu is simple, a meat option, a fish option or two and maybe a vegetarian option. if they choose the fish option, it consists of what they serve this evening. it didn't seem bad choice. highly recommended.

Three menu options are available. Every dish we have tried is a beautiful picture and scrumptious. Beef tender and delicious. Camornes in a fresh cream sauce absolutely dreamy. Service is friendly and knowledgeable! The vibe is light hearted and the food seriously good. Not a...huge place which is a key charm. Reservations strongly suggested. If your cab driver doesn’t know the place, mention that it is across the street from hotel flor de Maria.

Or a caracol (screw) through its shell. the setting is deceptive, but the cook and its creations are honest in taste, great portioning and presentation. he went to the cooking school in oaxaca de juarez, worked in some hotels and now has a place where he. his own and give free rent to his profession. I started with a cream from chile poblano that was perfect followed by a lush grilled Dorado fish with steamed vegetables. in the night when I had all gone to rest, either gringo or kanadier all sucked out the plumbing air from the place by fleing over the size of their plant portfolios. in consideration of the modest environment, her talk has moved from bad taste. as creepy as they were. but not so eating the cook that is on the way to become an original.