Oyamel Cocina Mexicana

Getting ready for with ! Oyamel’s Head Chef will be making our Atún Pacifico featuring beautiful ahi tuna with Maggi-lime marinade, scallions, avocado, toasted pecans, fresno chiles, and crispy amaranth. See you Sunday!

Start 2024 with a beautiful brunch. Swing by on January 1 for huevos, churros, and of course salt air margaritas. Book your visit now.

Chef Omar is making tortas for lunch next week. From torta milanesa de pollo con chipotle, featuring crispy breaded chicken breast with frijoles, avocado, Oaxaca cheese and crema Mexicana, to torta de suadero, featuring braised Roseda Farms beef brisket served with pickled tomatillo, avocado, lettuce and onion, there’s something delicious for everyone. Swing by for a midday break.

Today on 's substack Longer Tables, learn the recipe for our Día de los Mu***os special Memelas con Calabaza Frita y Requesón. This griddled masa cake is served with fresh cheese, autumn squash, poblano pepper, and pomegranate seeds. Swing by before November 5 to try it on our menu and find the recipe at https://bit.ly/40jwJUC

There's still time to join us for our Día de los Mu***os Chef's Dinner. This Wednesday, November 1, Chef Omar Rodriguez will lead an intimate dinner with special recipes inspired by Diana Kennedy and her home of Michoacán. Experience the stories behind our cooking and enjoy dishes you won’t get any other time of year. Book at https://bit.ly/49cPiy2

Weekend brunch has never tasted so good. Swing by today or tomorrow to try our brunch menu for yourself.

Tacos are not just for Tuesdays. Experience our rotation of tacos any day of the week, best paired with one of our margs.

We’re celebrating Mexican Independence Day with food specials from September 15-22. Featuring the national dish of Mexico, the chile en nogada, a roasted Poblano pepper stuffed with pork picadillo, dried fruits, almonds, pine nuts, walnut-sherry sauce, and pomegranate seeds, swing by to try for yourself.

Start your extra day off at brunch with us. We’ll have our weekend brunch on Saturday, Sunday, and Monday. Three day weekends = three days for brunch.

is on through Sunday. You won’t want to miss, especially our ceviche verde featuring lime marinated bass with avocado and tomatillo, available on our dinner menu. Book your visit at link in bio.

Our taco chilorio de res is always a good idea. Especially when enjoying our menu. Shredded beef braised sits in a rich and tangy sauce of pasilla and guajillo chiles, topped with white onions. Book your visit today.

Start your Restaurant Week experience with a side of Ensalada de Alex-César Cardini. A delicious twist on a classic.

Tacos are the right move any day of the week. From pollo a la papilla to carnitas and even chapulines, come enjoy your choice of tacos soon.

Restaurant Weeks > Restaurant Week. Featuring a three-course lunch for $25 and four-course dinner for $40, it's a perfect time to experience Oyamel. Happening August 14 to September 3, make your reservation today.

Have you experienced our huevos enfrijolados? We top our tortilla with black bean sauce, house-made chorizo, salsa verde, queso fresco, and onions. And of course a beautiful fried egg on top. Enjoy at brunch this weekend.

We’re taking a classic Caesar to the next level with a soft boiled egg and house-made croutons. Plus tons of beautiful Parmesan cheese. Enjoy on your next visit.

You can’t come for brunch with us and not get the churros de San Angel con chocolate caliente. A perfect start to your Sunday.

Hot summer days call for our ceviche con citricos. We marinate striped bass in a pineapple-habanero marinade with citrus, jicama and fresno chiles. Best scooped up with one of our fresh tortilla chips.

Sweet or savory brunch? We ask, "Why choose?" Our brunch menu has a wide selection of dishes to meet any of your cravings. Swing by this weekend to try for yourself.

Pair your take-out with our Agave Shop to have a fiesta at home. Pair your favorites from Oyamel with our selection of tequila and mezcal. Order for the weekend now at link in bio.

Our seasonal Arroz Rojo features Anson Mills Charleston gold rice with tomato, corn, squash and queso fresco. Dive into one on your next visit.

Name a more iconic duo. Nothing hits quite like our Pescado Baja California Taco and a margarita.

We can't imagine a more beautiful thing. 🌽 Our esquites features sautéed local fresh corn served with a house-made mayo, queso fresco and chile pequin.

Our summer menu is live and features refreshing favorites like our ensalada de sandia. Made with watermelon, cherry tomato, jicama, radish and mint, tossed in a tamarind dressing with chile pequin, and topped with queso fresco. Swing by this weekend to try for yourself.

Summers are made for brunches with plenty of mimosas. Visit us any weekend starting at 11:30 AM to enjoy.

Our Chilorio de Res Taco features shredded local beef braised in a rich and tangy sauce of pasilla and guajillo chiles, topped with white onions to create a beautiful crunch. Enjoy on your next visit.

Every salad should be this beautiful. Available at brunch every weekend, our enasalada de frutas con yogur y alegria de tamarindo is the perfect way to start your day.

We're about ready for a taco. 🌮 Our pollo a la parrilla taco is served with guacamole and grilled green onion, creating a beautiful combination of flavors.

Join us this weekend for drinks and our squash blossom special. Quesadilla de Flor de Calabaza features corn tortillas filled with squash blossoms, zucchini, and requesón cheese, topped with a creamy salsa verde.

Have you ever seen something more beautiful? Our chilaquiles con salsa verde y queso is truly dreamy. We top our house made tortilla chips with melted chihuahua cheese, tomatillo salsa, crema and onion. Try on your next visit.