Casa Yuma’s Mesa Del Sol: A Sensory-Driven Culinary Experience on the Oaxacan Coast

Source: Casa Yuma

Reported By: Matthew Kennedy

On the sun-drenched edge of Puerto Escondido, where the Pacific meets the wild coast of Oaxaca, Casa Yuma has quietly carved out a reputation as one of Mexico’s most discreet and design-forward escapes. This adults-only retreat, favored by surfers, artists, and low-key luxury travelers, is now raising the bar with the debut of Mesa Del Sol—a restaurant that reimagines Oaxacan coastal cuisine with soul, precision, and unexpected global influences.

At the helm is Chef Francisco Martínez Cruz, whose culinary point of view is rooted in humility and heritage but shaped by international experience. His story runs deep—from the street food stalls of Iztapalapa to respected kitchens abroad—yet his mission remains beautifully simple. “I cook to make people happy,” says Chef Francisco. “I want everyone to feel loved through my food—whether it’s a simple taco or a refined seafood dish.”

That philosophy guides every plate at Mesa Del Sol, which opened in 2025 and now serves breakfast, lunch, and dinner daily in an open-air, design-forward setting that flows naturally with its coastal surroundings.

At its core, Mesa Del Sol is an homage to the bounty and spirit of Oaxaca—but not in a way that clings to rigid tradition. Here, local ingredients are used with reverence, but their expressions are contemporary, even a touch provocative. Expect to see Asian influence woven into traditional Mexican profiles in a way that feels intuitive, not forced.

One standout example? The Octopus and Bacon Gordita—a reimagining of the beloved street dish, the gordita de chicharrón. Chef Francisco merges the bold smokiness of Oaxacan chilhuacle chile with the fermented umami of black miso, creating a flavor combination that is as surprising as it is seamless.

This is food that tells a story. A dish might start with a local fishing boat and end with a technique borrowed from Tokyo. Yet each bite remains grounded in feeling—emotionally charged, deeply personal, and above all, delicious.

Mesa Del Sol’s all-day format invites guests to savor the coastal rhythm. Mornings bring sunlit breakfasts featuring regional fruits and light Oaxacan staples. Lunch transitions into a leisurely affair of seafood-forward dishes and creative interpretations of local comfort foods. Come evening, the energy shifts. Firepits glow, cocktails clink, and the restaurant takes on a slower, more sensual pace.

The cocktail program mirrors the culinary one—grounded in place but eager to explore. Signature drinks like the Yuma & Gin and Purple Kuko reflect this sensibility with housemade infusions, local spirits, and fresh botanicals designed to match the moment, whether it’s golden hour on the terrace or a quiet nightcap under the stars.

While Mesa Del Sol may be the new headline, Casa Yuma remains the soul of the story. With rooms starting at $325 per night, the oceanside property offers a refined, minimalist design that speaks to a contemporary traveler—one who seeks both beauty and peace. Guests arrive by way of Puerto Escondido International Airport (PXM), easily reached via Mexico City or direct from Houston, and are quickly immersed in the rhythms of the coast.

Each detail—from the surf break out front to the subdued, earthy palette—reflects the natural elegance of the region. The addition of Mesa Del Sol enhances the retreat’s offering without overpowering it. It’s not a resort with a restaurant—it’s a culinary destination embedded within an intentional, intimate escape.

Mesa Del Sol isn't just a restaurant—it’s a reason to linger longer on the Oaxacan coast. With its commitment to heartfelt cooking, boundary-pushing technique, and an environment that celebrates both tradition and innovation, it brings a new dimension to Mexico’s culinary conversation.

As the waves roll in and the sun sinks behind the horizon, a final cocktail in hand and the taste of chilhuacle and miso still on the tongue, it’s clear: this is not just a place to eat—it’s a place to feel.