Oaxaca Cuina mexicana



Fifteen years ago, chef Joan Bagur began working in the kitchen run by Carmen Ramírez Degollado or Titita, La del Bajío in Mexico City. He stayed in that kitchen, surrounded by mayoras (traditional Mexican cooks), who followed recipes down to the handful and pinch. They cooked each dish with produce farmed using the milpa method. This age-old cuisine passed down from mothers to daughters since the time of the Zapotecs is a treasure chef Joan Bagur has inherited; a treasure that lies at the heart of Oaxaca’s cuisine, along with a universal and particular culinary philosophy. In Barcelona, Joan Bagur, with his expertise, has joined forces with Iñaki Lz de Viñaspre, who funnels his experience, taste and curiosity into carrying out and crystalizing the ideas, desires and structures of Oaxaca Cuina Mexicana.


Milpa is a pre-Colombian crop-growing system, a cultivated area deep in the jungle. The word comes from the Nahuatl language and can be translated as recently cleared field. According to Mayan culture, milpas, and everything in nature, belongs to the gods, and must therefore be treated with respect. This respect is shown by letting the fields lay fallow between plantings, a time in which the former inhabitants used their extensive knowledge of the jungle environment. Milpa has been used to grow a wide variety of products, although the most popular are corn, beans and squash.



Joan Bagur is a dynamic, travel-loving chef from Menorca who has fallen in love with the rich ancestral cuisine of Mexico. Now Joan is leading this ambitious culinary project, after 15 years of drinking in the science of illustrious masters like Carmen Ramírez Degollado, Titita, creator of El Bajío de Cuitláhuac and Diana Kennedy, an authority on Mexican cuisine and author of the traditional Mexican cookbook The Art of Mexican Cooking. Fifteen years sharing a kitchen with extraordinary mayoras, the heiresses of Mexican culinary wisdom. Joan has taken on the most well-kept secrets of Mexican cooking with humility and deep respect. At El Bajío de Cuitláhuac with Titita and her renowned mayoras, he was exposed to the indigenous side of traditional cooking, the magic and mysticism, in the form of handfuls and pinches he has documented painstakingly and brought to his own cooking. In the second part of his time there, he visited each and every state in Mexico, falling in love with the rich, colorful versions of traditional cooking and carrying out his own food projects in the capital city. Joan Bagur has profound respect for the seasonality of produce and foods, which can be seen on the plate in the form of precise flavors, varying textures and attractive presentations. His creations are based on the aromas and flavors of artisanal and traditional staples, resulting in what we now refer to as evolved traditional cooking.



Oaxaca draws from essence, mystique and tradition to emerge with total respect for Mexican produce and its original flavors. We’re talking about an evolution of traditional cuisine that preserves age-old culinary techniques and processes for making sauces and dishes while also incorporating cutting-edge contemporary techniques. The evolution of knowledge serves exploration, vindication and an encounter with an ancient way of cooking and understanding produce, flavors and our relationship with what we eat.
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The lifeblood of Oaxaca, la Mezcalería, is devoted to mescal. A Mexican tavern in Els Porxos d’en Xifré, next to the port of Barcelona, the historical gateway for ships sailing overseas. Oaxaca Mezcalería features 200 varieties of authentic organic Mexican mescal, giving it what is probably the widest selection available anywhere in Europe. Mescal is a distilled aperitif that is purely Mexican. Thirty different species of wild agave from around Mexico are used to make mescal, resulting in a spirit that can be añejado or reposado (aged) and with almond, nanche or orange flavor. No matter the type, mescal is always served with the typical sal de gusano (worm salt) and fresh lime. Oaxaca’s Mezcalería offers a sensory experience that is one of a kind in the city.
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Talking about Oaxaca

“Riquísimo no me hizo extrañar tanto México los platillos iguales y ricos :)”

Ivette Montiel

We went to Oaxaca last night for our wedding anniversary meal and were not disappointed. From the moment we arrived we were made to feel special by the very friendly and attentive staff. We weren’t sure what to order so we let our hosts suggest our meals and drinks. Turned out to be a brilliant idea. Tequila and mescaz to start followed by a selection of some of the most amazing foods we’ve every tasted. All washed down with some delicious Mexican ale. Everyone at Oaxaca helped make our wedding anniversary extra special and one we won’t forget. We will definitely be popping in for another ale or two before flying home”

Alex Alfie Banyon

“Check it out, you won´t regret it. Great location, cool deco, high quality food, new dishes to discover and a great service. And the cocktail and spirits menu is looooong enough to stay for a drink afterwards :-)”

Jaime Jimenez

“Tacos de Carnitas, Mole Poblano…mezcal…todo muy rico!! Además la sensación de por un par de horas…estar en Mexico!! Los felicito!!”

Ana Paula Durante

“Beste Südamerikanische Küche und Drinks!

Frank Seimetz

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