Back To The Essentials
Not only am I a passionate cooker, but I also love discovering culinary traditions. That means: our kitchen only serves fresh, honest, and regional food, which is based on local quality products.
The signature recipes created and conceived by Chef Martínez incorporate traditional preparation techniques, such as handmade tortillas on a clay griddle, the preparation of chicatana and grasshopper salts, and martajada sauces in a molcajete with wood-roasted chiles.
Recipes that through their flavors and ingredients transmit ancestral traditions and crystallize an authentic experience.
Celebrate New Year’s Eve in Casona Sforza,surrounded by the calm Oaxacan coast. Delight yourself and your loved ones with our delicious 5-course menu with our signature cuisine, dance with the live music, and toast with usfor an incredible 2023 while enjoying a light show in the sky.
December 31th, 2022 20:00 PM
Book in advance +52 9541685652
Champagne glass Moet Brut Imperial
P.P $250 USD (includes taxes and tip)
Visit Restaurant Sforza and try our new menu. Some of the new dishes and drinks are our energizing smoothies with seasonal fruits, the fresh tuna tostadaswith a delicious macha sauce or the seafood risotto with octopus and shrimp.
Summer is the perfect time to taste our great variety of Mexican drinks, from author and classic cocktails, to Mexican Ginebra, local rums,Oaxacan whiskies, and a varied selection of mezcals of the house.
We enjoyed an unforgettable night last June 10th at the opening dinner of the Surf and Turf gastro festival in Casona Sforza. Some of the exquisite dishes were the coastal picadita with grilled octopus and goat cheese dip with tichinda clam, and salmon caviar by chef Cesar Macáyo. For dessert, we were delighted to have hidden fruits with guaya essence by chef Diego Baquedano. And the chef Oliver Martinez prepared an ostrich wrapped with yellowish shrimp, and an Oaxacan chocolate vendetta for dessert.
Oaxaca has an impressive cultural diversity with over 150 indigenous languages still spoken to this day. This has led to an amazing gastronomical tradition that includes several types of Mullis, a type of stew, known as Mole today, which uses a variety of chilies, tomatoes, cocoa, and vanilla. Mole was considered the food of the gods in pre-Hispanic Mexico. In our new menu you can taste seven types of Mulli - each from their own region of Oaxaca.
CHEF’S TABLE AT CASONA SFORZA RESTAURANT.
Ancestral “MULLIS” from Oaxaca.
Limited to 10 reservations.Every Saturday at 7 pm.
Pamper your palate with our chef's new aguachiles and ceviches offerings - along with our wide variety of sauces and seafood - as well as a delicious glass of wine.
Taste the select cellar from Restaurante Sforza from biodynamic and organic vineyards in Mexico, Argentina, Portugal, and France, and an exclusive selection from Chile, Spain, Italy and Africa.
The chef's table, designed for twelve people, will tour different regions of Oaxaca through a seven-course menu that incorporates different types of moles, paired with spirits.
The first course consists of a yucca tamale with sweet potato in green mole, followed by the octopus empanada with yellow mole and the baby rack ribs with red mole.
The fourth course is a medallion of beef with roasted vegetables with red mole; the fifth is the chichilo mole with a slice of sailfish preceded by the "manchamanteles" with mushrooms.
The seventh course, with a more generous portion, is the black mole from Oaxaca with turkey and a side of plantain and goat cheese.
Oaxaca has a deep and significant history intertwined with maize and corn, and this is reflected in the wide variety of masa-based antojitos available everywhere in Oaxaca.