Alejandro Ruiz's passion for Oaxacan cuisine is clear in the platters of food whisked to the tables: shrimp layered with hot chilli and corn esquiche, tacos de barbacoa (or a wood roasted lamb), to his toast served with hazelnuts, mole ice cream, and black mezcal. Wash this all down with a shaken iced margarita; the recipe for the perfect evening.


