Alfonsina

The story

Alfonsina: Seasonal Mexican Cooking in Oaxaca – Michelin Bib Gourmand

Rooted in the Land

Alfonsina opened in late 2018 as a gastronomic and cultural project shaped by a deep respect for nature. Its menu is dictated not by a chef’s whims but by what local farmers, mezcaleros, and artisans bring from the fields. The kitchen works in reverse: instead of asking producers to grow specific ingredients, it cooks with whatever is in season. This approach results in a mostly vegetable-based menu, planned daily around market purchases and the number of reservations.

The People Behind the Table

Jorge León, who grew up in Santo Domingo Nundó, started washing dishes at Casa Oaxaca before working at Pujol in Mexico City and Cosme in New York. He saved and planned Alfonsina with his mother, Elvia León. Elvia learned to nixtamalize corn and make tortillas as a child after the death of Alfonsina (the restaurant’s namesake). For years she cooked for her community in San Juan Bautista La Raya while cleaning houses and selling shoes. Claudia De La Parra, a former event producer from Guadalajara, joined in 2021 to strengthen the service and operations. Together they run a space that is both a restaurant and a showcase for the work of many families.

Cooking with Conscience

Every dish reflects the seasons and the rhythms of Oaxaca’s producers. The kitchen never imposes a production schedule; it adapts, using what is abundant and ripe. This philosophy extends to a commitment to reduce waste and use resources efficiently. The result is Mexican food that is both nourishing and rich in flavour, earning Alfonsina a Michelin Bib Gourmand for good quality, good value cooking. Guests dine in a setting that feels like a home – with outdoor seating available – and must book ahead for either the midday “comida de casa” or the evening tasting menu.