Oaxaca Restaurants & Bars- La Olla Restaurant Bar and Gallery

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New York Times By Boris Fishman
"Because the food at "La Olla", attached to the Casa de las Bugambilias B & B, is splendid. You may want to visit the chef, Pilar Cabrera, who holds cooking classes at Casa de los Sabores, calle Libres 205."

A Saucy Tale Fall 2005
"At La Casa de los Sabores, a five-room bed and breakfast, we get a highly personal market tour and hands-on instruction from the charming Pilar Cabrera, who runs the place and also cooks at “La Olla”, the café she owns, a few blocks away. Our multicourse menu includes her grandmother’s mole coloradito, a variation on rojo that is simpler and often used to top enchiladas."

Bon Appetit May 2003
"If you arrive for breakfast at the refined La Olla restaurant, head to the rooftop dining area where you can survey the city as you dine in the shade of an umbrella. No matter what you order be sure to try the cheese with green salsa which is served with fresh homemade tortillas. When you are done with your feast you can walk to the historic Santo Domingo church or the Zócalo."

Knee Deep in Chiles By Carrie Mclaggan
"Our cooking class had a causal feel of cooking dinner with a group of friends except the everything had been pre-measured and put into brightly-colored baskets. Pilar gently directed us and worked alongside. Because she was feeding us directions, we didn't look at recipes, but we did get to keep a recipe booklet for future reference "

A Tasty Way to Travel By Carolina A. Miranda
"Later, as we prepped the two dozen items for a Oaxacan mole negro (chicken in a dark-brown spicy sauce), Cabrera explained its origins. The dish was developed during the Spanish colonial era and contains ingredients from as far away as India. "My class isn't just about making recipes" she says, "I'm sharing a tradition"