In this case the smokiness from the firewood used to heat and melt the toppings was a dominant essence. Ordered as a meal it comes with traditional tlayuda, an oversized tortilla topped with queso, quesillo, avocado, lettuce and tomato, and then with a healthy piece of flavorful tasajo placed atop.

Rather than with a thick mix of corn starch as base, it was surprisingly light and not gooey, including the requisite squash along with the plant's blossom and runners and portion of corn. The sopa de guias, usually a reliable and always a typical dish was in fact better than how it is generally encountered. So if you stick to the recommendations herein, and trust that there will be ongoing consistency in terms the ability of patrons to discern flavor combinations, freshness and keeping grease and fat under control, the percentage likelihood of each guest having a positive memorable dining experience could elevate to 90. On this occasion perhaps 75% of what the four of us ordered could be described as good, but no more. But then again prudent use of labor has never characterized the Oaxacan worldview. If the mezcal tasting bar and gift shop were open on a consistent basis (there's certainly enough staff milling about to warrant hours of operation similar to that of the restaurant) one could understand the initial tardiness. Once drinks finally arrive, the wait for the complimentary memelitas and the rest of the meal is not unreasonable. The comfortable and relaxed atmosphere together with our recollection of usually reliable fare constitute the allure. It's the expansive courtyard with comfortable breezes, the choice of seating in sun or shade, soft music broken only by the sounds of parrots vying for your attention, and pleasing and unique (for Oaxaca) décor, partially antique with vintage photos of Mexican screen stars, 50's and earlier typewriters and other collectibles, alongside traditional Oaxacan with a mix of crafts and more customary wall art adorning the patio floors and walls respectively. We've been frequenting the eatery on an occasional basis for perhaps 7 or 8 years now, and keep doing so.

El Patio Restaurant El Patio Restaurant Review, Tlacolula, Oaxaca by Alvin Starkman of Casa Machayaīetween the Oaxacan rug village of Teotitlán del Valle and the Sunday market town of Tlacolula, en route to the Zapotec ruin of Mitla, one finds El patio, a restaurant of contrasts and inconsistencies, intriguing because somehow the open air setting and general ambience is apt to draw you back every once in a while, notwithstanding that there are other restaurants along that stretch of road with more to offer in terms of reliability.

El patio rest