Yesterday, we ended our Oaxaca Sabe journey at Origen, the creation of celebrated owner/chef, Rodolfo Castellanos. 
Here, we had a choice between three items for each course. Hmmm, we should have invited a third person to join us! I began with a salad filled with tiny wild and incredibly flavorful mushrooms. The combination of textures and flavors was brilliant.
Ensalada de hongos serranos, toronja, pepitas y manzanita criolla (Wild mushroom salad, grapefruit, local apple puree and pumpkin seeds)
Though the spaghetti and meatballs tempted me (who wouldn’t want to see what a renown Mexican chef does with this Italian/American classic), Chris took care of that. Besides, I’d already decided on pozole, a Mexican comfort food that dates back to Pre-Hispanic days. And, it was sublime!
Pozole verde de pescado (Fish of the day in green hominy soup)
My dessert wasn’t very photogenic but it tasted divine and those meringue wafers melted in the mouth.
Sopa fría de durazno, espumoso, merengue y yogurt (Chilled peach soup, fresh fruit, meringue wafers and frozen yogurt)
We were seated upstairs in a light and airy dining room at a table affording a view of the comings and goings along Avenida Miguel Hidalgo.
Origen provided a lovely and delectable conclusion to our journey through Oaxaca city’s finer dining scene for only 250 pesos (US $14.62) per meal, including beverage. Now, when asked, I have more restaurant recommendations to give — and that’s what restaurant week is all about!
However, I’m looking forward to getting back to the mercados and street food. ¡Buen provecho a tod@s!
Mexican Peso Converter
View From Casita Colibrí 
Thanks so much for sharing your culinary tour during restaurant week. My husband and I return to Oaxaca at the end of October for 4 months and thanks to you, we have a handful of additional restaurants that we want to try.
Happy to provide some pointers! Enjoy the restaurants, Muertos, Rabanos, Noche Buena, etc., etc., etc… 😉
So envious. Maybe next September we can catch Oaxaca Sabe.
I think the next Oaxaca Sabe is in March. You may want to move up a return to Oaxaca. 😉
I felt like I ate my way through the
Week with you and Chris, what a
great time to be living in such an
incredible place⭕️❌
Both of you are Fabu food bloggers⭕️❌
Thanks Louise! We had a great time and everyday our taste buds came away delighted. 😉
I would really like to try that pozole fish – I wonder if they serve it at any other time?
Hmmm… I don’t know. When you get here, we can stop by the restaurant and ask!