Las Quince Letras

The story

Las Quince Letras: Authentic Oaxacan Cuisine in the City Center – Bib Gourmand 2026

Las Quince Letras – Oaxaca’s Essence on a Plate

In the heart of Oaxaca, on Calle Mariano Abasolo, Las Quince Letras has been a fixture since 1992. Founders Celia Florián and Fidel Méndez built a place where the scent of toasted chiles and local ingredients greet every guest. The restaurant earned a Michelin Bib Gourmand in 2026, a recognition for good quality, good value cooking that reflects the spirit of Oaxacan culinary tradition.

“Cooking is for me an encounter with myself. It has been my refuge, my home, and will always be my everything,” Celia Florián says. That personal touch is evident in every dish. The menu is a journey through Oaxaca’s regions, from the Isthmus to the Sierra, with an emphasis on moles, maíz, and mezcal.

The Moles – A Living Tradition

Moles are the heart of this kitchen. The mole negro, made with chilhuacle negro chiles, carries deep, earthy notes. The coloradito oaxaqueño de fiesta is a celebration staple, served with chicken or pork and rice. Adventurous diners can order the trilogía de moles – a tasting of mole negro, coloradito, and almond stew (estofado de almendras) – or the indigenous trilogy of mole verde, amarillo, and cegueza (available weekends). The cegueza negra de res, a mole made with cracked corn, is a less common but equally compelling dish.

Beyond Moles

The menu extends well beyond moles. Start with molotes de plátano, plantain masa pockets filled with picadillo in mole coloradito, or chiles de agua a la vinagreta, a house specialty. Soups like the sopa mixteca de lentejas with nopalitos and plantain or the sopa de guías de calabaza (weekends only) showcase seasonal produce. For meats, tasajo asado and cecina a la oaxaqueña are grilled to order, accompanied by guacamole, nopal salad, and refried beans. The pesca del día comes atop cegueza negra with roasted cauliflower. Vegetarians are well served with huazontle en caldillo or pipián verde with steamed squash and verdolagas.

Atmosphere and Hospitality

The dining room is warm and inviting, with personal service from a team led by Captain Omar and the ever-present Señora Celia. Reviews consistently praise the attentive staff and the handmade tortillas prepared on the spot. The restaurant is open Monday to Saturday from 9am to 9pm, and Sundays until 7pm, making it a reliable destination for both lunch and dinner.

A True Taste of Oaxaca

Las Quince Letras delivers an honest expression of Oaxacan identity. Whether it’s the trilogy of moles, a plate of tasajo, or a tamal de chocolate with cacao and passion fruit coulis, the food is rooted in tradition and made with care. The Michelin Bib Gourmand nod affirms what locals have known for decades: this is essential Oaxacan cooking at a fair price.