One could spend an entire afternoon in the shaded, breezy courtyard of the young talent, Chef Thalía Barrios Garcia. Colorful and creative, she channels traditional Oaxacan recipes as well as memories from her hometown of San Mateo Yucutindoo. Vegetables take priority over meat, evident in starters like the salad of local tomatoes dressed in a fruit vinaigrette and set on beet puree. The meatless tamales, which she learned from her grandmother, are peerless. A recent version featured delicate, full-flavored masa enrobed in a duo of moles and finished with squash blossoms. Heartfelt, comforting cooking can further be found in her machucados, a childhood favorite that blends tortillas and pipian salsa. A selection of ancestral beverages rounds out the experience.