Guzina means kitchen in Zapotec and Chef Alejandro Ruízthe’s goal is to bring the endemic products of Oaxaca to Mexico City. He has developed a concept of signature cuisine that takes us on a journey south through dishes such as water chocolate with casserole bread, chapulines and quesillo omelet, jack bean soup, and black mole with turkey breast, all accompanied by a well-crafted selection of mezcals, coffee, craft beers, and spring water.


Contemporary Oaxacan cuisine

Menu Book

Av. Pdte. Masaryk 513, Polanco, Miguel Hidalgo

Mon. - Sat., 9:00 - 23:00
Sun. 9:00 - 18:00

55 5282 1820

Price Range


Payment Methods

Bank Cards · Cash


Breakfast: entomatadas with tasajo, tamales / Lunch and dinner: mole negro with chicken, traditional tlayuda

Vegan/Vegetarian Options

Mole amarillo broth with mushrooms, potato pancakes, squash blossoms stuffed with ricotta cheese

Detailed Info
  • Reservation: Can be made through OpenTable
  • COVID Standards
  • Open Spaces
  • Pet-friendly
  • Wheelchair Accessible
  • WiFi

Pet-friendly: outdoors

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