Dinner was at Casa Oaxaca, one of the best restaurants in Oaxaca led by Chef Alejandro Ruiz. One unique local dish was the tostada with ants, grashhoppers, and worms (it seems we had an insect recurring theme today…). I can’t say I found the tostada as tasty as other tostadas with other proteins, but I ate all of it and it’s no doubt more sustainable proteins than others we consume. The black mole with the sous vide turkey was incredible; we could eat that every day. And of course, we had some mezcal in our cocktails and after dinner drinks.
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