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“Straight out of Naples”
Review of Mexita

Ranked #1 of 585 Restaurants in Oaxaca
Certificate of Excellence
Price range: US$10 - US$20
Cuisines: Italian
More restaurant details
Restaurant details
Dining options: After-hours, Reservations
Description: Mexita es un restaurante de cocina SurItaliana, de antiguas origines Napolitanas.
Reviewed 18 July 2016

As an Italian who has spent a lot of time in Naples, I am very picky with my pizza, however Mexita was like entering the center of Naples. Incredibly authentic Italian food and perfect for a fancy occasion (I went for my birthday). The owner is present, speaking Italian to his coworkers and offering diners a shot of his delicious home-made limoncello at the end of their meals.

Thank Gemma C
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
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37 - 41 of 236 reviews

Reviewed 12 June 2016 via mobile

I've been reading that the place is managed by an Italian so (being Italian too) I wanted to try some real Italian pizza after months of Mexican food: not disappointed at all!! The pizza is the real one from Napoli, the best I've found here in Mexico up to now and better of many places in Italy too. Trust me and try it!

Agli italiani che passano di qua dico solo di fidarsi ciecamente! Il padrone del locale (Napoletano è gentilissimo) sa veramente fare la pizza e con ingredienti ottimi. consigliato!!

Para los Mexicanos: si quieren probar la verdadera pizza italiana este es el lugar donde ir !!

2  Thank 216manuelf
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 23 March 2016

We keep returning to Mexita as we love every thing about it... The food is authentic , delicious and well prepared... The atmosphere is friendly and the owner who seems to always be on the premises, makes you feel welcome. Some restaurants in the City of Oaxaca could really learn from this gentleman... We had amazing Italian dishes as well as delicious pizzas and salads... Their home made products from wine to mozzarella and limoncello are delicious... We cannot say enough about this restaurant, except "go there as soon as you can"

    • Value
    • Service
    • Food
1  Thank Evelyne L
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 8 March 2016 via mobile

This is by far the best Italian food in the city. Very fresh, quality ingredients and incredible flavor. We tried two different pasta dishes. Both were spectacular. They bring a complimentary appetizer as well as fresh sourdough bread and an after dinner limoncello which is a perfect finish. Also enjoyed the house wine from Queretero. Victor our server speaks excellent English and was very attentive and friendly. The owner also visited our table a couple of times and came out to say goodbye. He was very sweet and wants to make sure everyone loves their meal. A nice touch for sure. You don't see this very often. Loved our visit here. A must do while in Oaxaca. Can't wait to go back.

Thank Tony-Tami
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 26 February 2016 via mobile

Before I begin, I need to say that the service here was 5 stars. Welcoming, kind, generous and patient are all words I would use to describe the staff at Mexita. This is where my praise ends...
I had debated whether or not I should have Italian while in Oaxaca. What, I flew all the way here to have pizza that I could have at home? But it seems like Italian restaurants are an important part of the culture here, and I am here to experience their culture, so I figured I would give it a try. Especially with all the rave reviews for this place.
I ordered the house wine to accompany my meal, I believe it was supposed to be a Tempranillo, one of my favorites. The main flavors I picked out were fruitiness, but not like dark, rich fruits, more like lighter, sweeter fruits as well as earth. Don't get me wrong, I love an earthy wine, but when the only other flavor is sweet fruit, it tastes like you dropped a peach on the ground and kept eating it. That being said, the wine was only 80 pesos, which was is reasonable for a bad wine in the US, but something tells me, not in Mexico...
I asked for insalata caprese as an appetizer and this was another disappointment. This time I believe it was 160 pesos, so it should be top notch, or at least a solid offering, but it was not. I guess I'm not sure how hard it is to get fresh mozzarella in Oaxaca, but I can't imagine you could get it at the supermarket. That being said, it's pretty easy to make and considering there are already hundreds of artisans around making fresh cheese every day, it shouldn't be hard to have someone make it for you. This particular batch was overdone. Much too rubbery and strongly flavored. It would be great melted on a pizza, but on an insalata caprese, you want tenderness and delicate flavors. The basil was good, but there was not enough of it. The tomatoes were the biggest disappointment for me. Don't get me wrong, I've had worse on insalata caprese, but I've also had much better. In a region that has been growing tomatoes for well over 2,000 years, I expected much better. The tomato is the star of this dish. If the star doesn't shine, this dish doesn't shine. Also, they are incredibly easy to grow, and would also be easy to grow year round here, so what's your excuse? Ok. I thought maybe all of that could be saved by some good cracked pepper and balsamic vinegar. Bring back up the spice lacking by the basil and the sweet acidity lacking in the tomatoes. What I was brought was a pepper shaker(ugh, in the land of fresh ground mole which takes hours to make you don't understand the importance of fresh ground pepper?) and something that seemed to be red wine vinegar mixed with water and grape juice... It did not save the salad. Don't get me wrong, I ate it, but I would have only paid 2/3 that amount even in the US.
OK, let's talk about the main attraction. The pizza. I was perplexed by the pizza in so many ways. First, they go through all this trouble to build a beautiful wood fired oven and hand stretch the dough, and even make a pretty decent crust(still not worth the price, but decent) and then they throw a bunch of shoddy ingredients on there. The sauce was not terrible, but not great either. It didn't live up to the hype or the price. The cheese was ok. It did not detract nor add to the value of the dish. What did detract in a major way was the shrimp. They didn't cook the shrimp on the pizza, nor did they sauté or grill them, so there was no flavor depth to them at all. What they did was to take tiny salad shrimp, vein and all, and I can only imagine they taste the way they did because they cooked them in luke warm water all day, then they threw them on the pizza after it came out so they all fell off when I picked it up(which I was kind of glad about). The final ingredient on the pizza was arugula. Not baby arugula, mind you, but very large arugula, with the big stem still in place and placed in the pizza AFTER it was cut so that you constantly have to shift it around on the pizza so half doesn't fall off when you pick up a slice.
Altogether my feeling is, this place, and I'd imagine Italian food in Oaxaca in general, must be incredibly overrated and overpriced compared to the amazing local food you can get for 30 pesos on the street. If you are a local, I'm sorry that this is the best you have. If you are a tourist, don't waste your time, have another taco, tlayuda, enchilada, tamale, garnacha, etc...

3  Thank Seth D
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Enrico D, Propietario at Mexita, responded to this reviewResponded 27 February 2016
Google Translation

Buenas tardes, les agradezco mucho su visita en mi restaurante, le agradesco por la evaluación sobre el servicio, pero , no me male enterarte, yo creo que quien cre de saber es todavía peor de quién no sabe en realidad. La ensalada Caprese es echa con queso mozzarella fresco yo mismo la hago y no la compramos en supermercado, el tomate de la pizza que usted define apena a nivel, viene directamente de Napoles y si cuesta, pero yo soy seguro de una sola cosa: usted entro solo se sentó y su crítica que, yo tomo como constructiva, es tan llena de detalles ( infundados ) que se me hace tan raro como un crítico tan especificó, con tantos detalles, con tantas especificaciones, tenga nada más en su currículum, una sola crítica. Personas de paladar fino como usted, no me mal enterpretes, deberían tener también varias de críticas positivas, los restaurantes en que ha comido bien, merecen una crítica tan detallada, considerando que pasó la noche escribiendo. No me male enterpretes, la verdad es que su críticas se va tan al contrario de las demás que casi casi hace dudar de sinceridad, por lo del vino creo que mejor siga usted con los melocotones, dato que por la uva se necesita esperiencia, la uva cambia asegun del territorio un tempranillo de España no tiene nada a que ver con una uva plantadas en México, la razón evitó explicarla porque se necesita mucho entendimiento en el asunto. No me male enterpretes aceptamo la crítica pero hay que aclarar, no compramos en el mercado, no vinificamos melocotones, no usamos salsas de tómate Mexicana ( que aún es excelente ) . Saludos

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