Origin
A millenary gastronomic past
23 years ago, chef Joan Bagur started working in the kitchen of Carmen Ramírez Degollado or “Titita”, from El Bajío in Mexico. He remained in this kitchen surrounded by “Mayoras”, the traditional Mexican cooks, whose recipes were measured in handfuls and pinches and cooked using only the products from the “Milpa”, the ancient farming system. This millenary cuisine has been passed down from mothers to daughters from the times of the Zapotecas. It is now a treasure inherited by Joan Bagur. A treasure that is the gastronomic foundation of Oaxaca along with its particular culinary philosophy. This knowledge has merged with the experience and curiosity of Iñaki Lz de Viñaspre in Barcelona, who is now responsible for making the ideas, wishes and structures of Oaxaca Cuina Mexicana come true.
Joan Bagur
A Mexican cuisine lover
Joan Bagur is a restless cook from Menorca. A traveler in love with Mexico’s rich ancestral gastronomy, Joan feels great respect for the seasonality of the products, which bring sharp flavours, diverse textures and attractive presentations to the plate. He has experienced and lived alongside the best kept secrets of Mexican cuisine, and has done so with a humble spirit. His creations come from artisanal and traditional aromas and flavours, resulting in what we know today as evolved traditional cuisine.
Eating at
Oaxaca
Oaxaca nourishes from the essence, mysticism and tradition with the uttermost respect for the products from Mexican grounds. This is an evolved traditional cuisine which preserves very antique culinary processes and techniques for cooking sauces and dishes, but still allows to blend in contemporary and avant-garde techniques. Homemade nixtamalized corn “tortillas”, authentic “mole”, “guacamole” prepared at the table or a full coffee pot ritual.
These landmarks of popular Mexican cuisine are all to be enjoyed right here.
The mexican
gardens
“Xalapeños, Poblanos, Chiles de árbol, Miltomate, Acuyo, Verdolaga, Epazote, Quintonil, Flor de calabaza, Elotes, Cilantro criollo, Jitomates, Nopales…” are just a few of the Mexican products we grow in our Mexican garden, one of the first in Europe. Fresh plants which arrive at our restaurant daily are the essence of our traditional Mexican dishes. This is a very well-balanced cuisine, based on the “milpa” ecosystem: planting corn, beans, “quelites” and pumpkins and let them grow better together in symbiosis. These products are the base of a very wholesome diet, full of carbohydrates, vegetable protein, vitamins and minerals. Our Mexican gardens are our biggest treasure.
In front of the beautiful Pla de Palau square, at the heart of the El Born district, OAXACA Cuina Mexicana offers a unique gate to the most authentic Mexican cuisine. A Mexican restaurant built with love and filled with details, from our Virgen de Guadalupe presiding the dining-room to our open kitchen with the “comal” (griddle for tortillas) right at the center, and an outdoor terrace to enjoy an unforgettable dinner. Passion, flavour and a spicy Mexican touch.
Mezcalería
The Mezcalería at Oaxaca is a unique place for the senses, the perfect complement to Oaxaca Cuina Mexicana. An authentic Mexican tavern at the Porxos d’en Xifré building, right next to the historical port of Barcelona, final destination for legendary overseas ships. Along with its surprising decor in the style of a classic Mexican canteen, at the Mezcalería you can enjoy one of the best selections of Mezcal in Europe, signature cocktails, tacos and snacks to share. According to Joan Bagur, the best distillate in the world.
A space to enjoy life!
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