In the shadow of the Templo de Santo Domingo de Guzmán, Chef Alejandro Ruiz’s two-story restaurant buzzes with all the energy of a new opening. And yet, the stoves have been firing for more than two decades and have drawn attention from all corners of the world. Stylishly dressed, guests opt for the spacious rooftop patio where attentive servers are quick to make salsa tableside. The menu spins local ingredients and Oaxacan flavors with international touches, and nothing comes out of the kitchen looking anything less than beautiful. Desserts, like the platano Colorado with banana cream and mezcal caramel, show delicious refinement. All the while, as the sun sets and the church bell rings, the party goes on to the sound of cocktail shakers.