Our Cuisine

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Chef Jose Manuel Baños Rodriguez transmits—via his dishes full of love and devotion—what he feels for his homeland. His recipes are a gastronomic tour of Oaxaca: from the valley to the coast, passing the Mixtec region along the way.

Some of the preparations you can enjoy at Pitiona are the chicatana (ant) mole, goat-hip stew, beef tongue in coastal chili adobo topped with potato foam, pulled sheep meat with cocoa gravy, shrimp and crispy fish skin salad, river mussel tamales, duck in huachimole, lamb with rosemary ice cream, corn gelatin mousse and a long list of other savory items.

Fun and modern but strongly traditional cuisine d’auteur, Jose Manuel’s recipes come from the women in his family, from his Oaxacan homeland. He wants his guests to feel satisfied—not just with the food, but also with the setting, which he has carefully created. In Pitiona, every detail is important and makes Pitiona what it is.

The chef surprises his clients with new dishes every month, so they will keep coming back.


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