Traditional Oaxacan Food - Dinner & Talk - Página web de hierba-dulce

History talk & Dinner on Precolombian and traditional oaxacan food

Learn about the history of food in Mesoamérica, processes and ingredients of the milpa diet and some Keys for the deindustrialization of our food, while you enjoy a 8 course menu in our urban garden.

After working as a restaurant for 7 years and being the first plant-based restaurant in Oaxaca, we moved into a new era in which we focus on education, research, and experimental cuisine. We moved to our urban garden, in El Barrio del Ex Marquesado, 15min from Downtown Oaxaca.

Surrounded by the native corn we grow we share an 8-course menu and a tasting of artisanal mezcals, paired with a talk about the origin of agriculture in Mesoamerica.

We change the menu each season. This year, we're inspired by Ashes. We'll talk about their use in agriculture and cooking, as well as their ritual importance in Mesoamerican cultures.

Share with us this journey through Mesoamerican agriculture and Oaxacan food!

$2500 MXN, per person

Duration: 2h

7:40pm

AVAILABLE DATES FOR SEASON 2025 - 2026

OCTOBRE 2025

25

NOVEMBER 2025

1

2

8

15

22

29

DECEMBER 2025

6

13

20

27

JANUARY 2026

10

17

24

31

FEBRUARY 2026

7

14

21

28

What is included in the price of this experience?

8 course meal

Mezcal tasting

History talk on Mesoamerican agriculture and oaxacan cuisine

Round trip from downtown Oaxaca

Who shares this experience?

Hi! I am Mariana Favela, I am passionate about the history of food and nutrition, I have a Ph.D. in Philosophy of Science (2016). My research focuses on the intersection between the history of knowledge and the role of women in the development of technologies, with particular interests in the history of food, the city and contemporary practices of political organization around food. I work from a feminist, anti-racist and anti-colonial perspective.

I am editor at Pochote Press publishing house in Oaxaca City, and co-founder of the deindustrialized kitchen, Hierba Dulce (2017). I have been part of the Red de feminismos descoloniales since 2008

José Eduardo Rojas, cocinero oaxaqueño a base de plantas

Hi! I am José Eduardo Rojas, I am a oaxacan plant based cook. I experiment with traditional and contemporary oaxacan food. Since 2017 we developed a deindustrialized kitchen with locally produced foods and supporting agroecological producers networks. Lately we began harvesting our own food in our urban orchard, Casa Hierba. We plant native corn and other endemic ingredients. I love to experiment with different fermentation technics.

I am a co-founder of the deindustrialized kitchen, Hierba Dulce (2017)

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Subject to availability. After submitting your reservation request, you will receive a confirmation email with instructions.