The story
At Xaok, the kitchen sets out to break the standards of contemporary Oaxacan cuisine. The team refers to their approach as a “multiform culinary expression” — one that highlights native ingredients and locally sourced products, while exploring new flavors and a different perspective of beauty in each dish. It is an unusual proposal, executed with skill and a clear sense of purpose, that earned the restaurant a Bib Gourmand in the 2025 Michelin Guide, a recognition for good quality, good value cooking.
The driving force behind Xaok is chef Uriel García, a cook shaped by his origins in Santa María Huatulco on the coast of Oaxaca. Growing up, he was immersed in the daily consumption of fish and seafood, surrounded by the exuberant nature and fertile lands of the region. That early exposure to the diversity of ingredients in his culture sparked an interest that led him to study gastronomy — a natural path that has been full of pleasant surprises.
His journey through various avant-garde kitchens gave him the discipline and ease to develop his own style. At Xaok, he writes his own story, translating his experience into a menu that respects tradition while forging new ground.
Recognition
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