Casa Divina Oaxaca
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TripAdvisor Reviews Casa Divina Oaxaca
Travel Blogs from Oaxaca
... has a very smokey flavour and is softer on the pallet. After a few Mezcals we are ready for some local food (Oaxaqueños are also proud of their regional cuisine) and then bed!
The following day we make our way up to the surrounding mountains to visit the ancient Zapotec site of Monte Alban. Elevated above ...
... cabana and ate at the eco-tourism comedor. The food was again typical of the region, simple, lots of beans, tortillas, and vegetables, with a bit of meat thrown in for the gueros.
Our last day was another long hike but this time we went through amazing forest changes. The trees are called ghost trees because of being covered in lichens. It was along the Camino real a path that has been used for thousands of years to get goods to Oaxaca. There were ...
... Tulle. Tlayuda which is pork, negro modelo, cervezal for 100 peso (tip included) / NZ $ 9.40 / US $ 7.60.
Then supposedly the largest tree in the ...
... always women -- one flipping meat on the grill, the other madly fanning the flames. The butchers compete vigorously for customers, who wander up and down the aisles inspecting the various comedores; each butcher tries his best to entice any potential customer he sees inspecting his meats. It's a madhouse. There are almost no tourists.
The best way to describe what it's like to dine here is with a narrative of the experience. We chose a ...
... keep dinner numbers down for fear people would realise what monsters we truly are. There was a point where we could have swung for people who took an extra 30 seconds arguing over whether to order beef or pork or both. Once our appetites were sated we transformed back into our usual mellow selves and booked a night bus for our twelve hour journey south to Puerto Escondido on the Pacific Coast. It was finally time to lie on the beach and work on our tans!