Cooked at Casa Yute

Open for breakfast, lunch, and dinner — with a bar that knows its mezcal.

Bowl of creamy soup topped with herbs and bacon on a saucer at a dining table

The food at Casa Yute

Ingredients come from local fishermen, regional farms, and the Oaxacan pantry — chile, mole, epazote, quesillo — handled by a Mexican chef who understands that tradition and intention are not opposites. Every meal is cooked to order. Nothing is rushed. The Pacific outside the window is reason enough to stay a little longer.



Breakfast: 8:00 am - 12:00 pm

Lunch: 12:00 pm - 5:00 pm

Dinner: 6:00 pm - 9:30 pm

Dessert parfait in a glass on a black plate, with a woven placemat and a yellow drink in the background
Plated grilled fish over rice with a small salad bowl on a table, with a fork nearby.
Fried egg and avocado toast on a tan plate, with a coffee cup in the background
Visual odyssey across continents
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Three brass cups of tea on a woven tray over a brick floor, with a black insect beside them.

The bar at Casa Yute

Mezcal is the spine of the list. The Mezcal Yute — house mezcal, kiwi, lime, and tonic — was designed for this particular light at this particular hour. The Playa Aragón is simpler: mezcal, orange, cranberry, mineral water. The Playa del Amor comes frozen, built around a hibiscus reduction. Local spirits, local names, local logic.



Open from 12:00 pm to 9:30 pm

Sliced yellow fruit on a plate with a green garnish and a black cup on a sunlit table