Origen restaurant opened in 2011, each moment of its own evolution has been important to build its current history. Rodolfo Castellanos shows in his proposal different culinary speeches to eat Oaxaca.

"Aoaxaqueñar" is a word that this chef uses to describe his dishes: risottos, ceviches, meats and more are mixed with endemic ingredients that give them an identity. Origen has available the huge amount of ingredients found in markets, ranches, farms and seas close to their land.

The Oaxacan umami is found in the different types of corn, in the vastness of existing herbs, fruits, vegetables, beans and chilies; also in processes such as smoked, burned, fermented, slow cooking and more. The elegance of simplicity and harmony are the intrinsic hallmarks of the menu that changes seasonally.

Origen is a space that has its own evolution; and as in Oaxaca there is a mole for each region, in this place the spices, condiments, local herbs and other ingredients are transformed to offer the diner a contemporary approach that opens the doors to techniques and ideas from different parts of Mexico and the world.