12 days is a long time in Oaxaca with a lot of opportunities to eat. Since I haven't found enough time to do a longer more detailed report on some of the places we ate, I thought I'd take a stab at doing a few short posts on individual restaurants
So let's start with SP Restaurante, the SP stands for San Pablo. The restaurant is located on two levels (go for upstairs) between the Textile Museum and (I think) the Photography Museum. The food is mostly Oaxaqueño with contemporary flair and some Lebanese touches. The Lebanese menu is more in play later in the day.
This quickly became a favorite place for breakfast. We happened to be there on the eve of Dia de los Muertos and were given complimentary hot chocolate and pan de muerto when we sat down.
The menu has the usual "paquete" breakfast options such as huevos al gusto, huevos ranchero and chilaquiles, all of which were tried at some point and liked. Two dishes that stood out for us though, were the crepes in an hoja santa crema and the cazuela.
The crepes were light, thin and delicate as was the hoja santa sauce. Hoja santa can be an acquired tasted and this sauce would be a good introduction to the flavor.
The cazuela was the sleeper of the menu. Eggs cooked al gusto, were nestled down into a very rich, flavorful chorizo (do NOT make the mistake of thinking chorizo in Mexico is remotely related to what is sold in the U.S.) accompanied by a the ubiquitous plate of chopped white onion and chile, but in place of the cilantro was za'atar. A freshly made pita also came with the cazuela.
The coffee was good and the juices freshly squeezed. Service was friendly, efficient and some of the waiters speak pretty good English if needed.
The setting is comfortable and relaxing and the food in the good to very good category. SP Restaurante is centrally located and worth trying if you're in the general vicinity