Los Danzantes, Oaxaca de Juárez

This is Oaxacan cooking in a setting that transports you to a different time. The restaurant is named after the ancient Zapotec carvings, called Los Danzantes, that were found at Mount Alban when it was excavated and restored. They have taken a large warehouse like space and recreated the Mount Alban setting. The waiters, dressed as modern day warriors (handsome, robed in black and complete with piercings), are attentive, enthusastic, and having an obvious great time themselves. This is what you want in a restaurant! Oh, the food? The best regional menu in town!

Favorite Dish: We went there twice, you can't go wrong. The chicken in Mole Negro, the Beef Filet in pepper sauce, the Salmon--it's all good, and fun. Don't forget to start with a Mezcal, which is the local form of tequila. The cactus soup, the shrimp in Coconut. Order the Chocolate Souffle (after all, you are in the original home of Chocolate, and they do Chocolate like an art all over town) with your dinner, because it takes a long time to prepare. It is light, and incredibly chocolate, and sweet, and strong.

this restaurant is almost japanese/zen in atmosphere, with pools and stones in them. there are rattan chairs in the main part of the restaurant. i sat in a small separate area with a couch and low tables. entrees are $10-$20.

Favorite Dish: i had an absolutely fabulous salmon wrapped in plantain leaf with a spicy sauce. veggies accompany the entree, along with super soft rolls and whipped butter. this was easily the best meal i had while in oaxaca.

This was the most contempory meal I had in Oaxaca. A great modern space done in that hip, cool, minimalist Mexican tone. The crowd consists of a lot of cell phone and beeper types. As for the food: apple&avocado salad with a grainy mustard vinagrette - nice, pleasant and light - crisp apple, creamy avocado, robust mustard - interesting combination. Had a seafood soup with chipoltle - shrimp. mussels, scallops - which was fine. Ordered the ravioli stuffed with huitlacoche with a poblano sauce - very interesting dish - the pasta I thought to be a bit too thick - beautifully presented. For desert, crfema catalana - which was very good.