"Our gastronomy is so rich and so diverse. Our moles are deep, complex and balanced sauces. It's up there with the European cuisine," said Cuevas.
"While I was there I was like, 'I'm already in the industry and I've been already cooking for so many years,' I told myself 'I need to do something to showcase what Oaxaca is.'"
"I could not put these tacos down," wrote Maria Ascarrunz in her review of the quesabirria tacos, highlighting the addictive nature of the cuisine.
Donaji's inclusion in the annual Michelin Guide signifies customers can expect 'simply a good meal,' despite not yet being awarded a star.
Collection
[
|
...
]