South America Living


Oaxaca, Mexico

Traditional and contemporary cooking
with a maternal guidance


Named after the pitiona plant, a verbena-like herb that is used extensively in Oaxacan cooking, not least in salt, soups, tea and bread, Pitiona is an exercise in versatility and diversity.

Here chef Jose Manuel Baños Rodriguez gives diners a gastronomic tour of Oaxaca, from the valley to the coast, passing the Mixtec region along the way, with a cooking style that walks the line expertly between the hyper-traditional and the ultra-experimental. Many of the chef’s recipes can be traced back to his mother and grandmother but that hasn’t stopped Rodriguez adding his own playful touches along the way – so beef tongue comes topped with potato foam while a lamb dish comes with rosemary ice cream.

Such a fun approach stems from having worked in some of the best restaurants in the world, including El Bulli and Arzak, but also a sense of adventure that Rodriguez acquired while travelling in France and Mexico and working on a yacht as a private chef.

[pic credit: Francisco Jose Peral Rodriguez]

On the pass:

Jose Manuel Baños Rodriguez

Style of food:

Modern Mexican

Standout dish:

Beef tongue in coastal chili adobo topped with potato foam


Allende 108, Centro. 68000, Oaxaca

+52 951 5140690


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