The story
In the heart of Oaxaca, on Armenta y López street, Brio occupies a corner between Guerrero and Colón. The restaurant’s terrace looks directly onto a beautiful baroque temple, offering a setting that is both intimate and open to the city’s pulse. Here, Chef Oscar García Bretón works with a clear philosophy: exalt the vast pantry of Oaxacan ingredients while drawing on Mediterranean techniques and recipes.
The menu reads as a love letter to local producers. Organic roasted beet arrives with a local herb salad, burrata foam, chamomile honey, and a dip of chile de agua. A tartare of tasajo from Metlapil is dressed with pasilla mixe chile, fresh chepiche herbs, and a confit yolk. Tetela de frijol con puerco—a triangle of native corn masa filled with beans, rabbit herb, and pork—comes with fresh quelites. The grilled octopus is finished with Oaxacan chile dressing, almond powder, chimichurri, and roasted cauliflower purée. Even the pastas, like ravioli with lamb stew and gnocchi with serrano potato, stay rooted in local produce.
Wood fire plays a central role. Bone marrow is grilled over leña and served with fresh native corn tortillas. Half a lechal organic chicken comes charred with coal-roasted vegetables and pomade butter. The short rib is braised with red wine and pasilla mixe, then finished in the wood oven. Desserts stay equally grounded: a chocolate tart with semi-b
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