Our story
Every Sunday during our childhood, we traveled from Oaxaca City to Asunción Nochixtlán, in the Mixteca Alta, to have breakfast with our grandfather Presbítero.
Lamb barbacoa was part of that ritual. The masita blanca cooked beneath the meat, the sangrita, the tortillas, the chilitos canarios and other lamb preparations were part of a way of eating that we lived naturally back then and that, over the years, we learned to recognize as part of our memory and our identity.
Obispo was born from the wish to recover and share that experience, and also to explore the everyday cooking and the land of the Mixteca: its ingredients, its techniques and the stories around them.
The name
In the Mixteca, “Obispo” was the name given to a kind of double-horned sheep.
We chose that name because it stands for what lies at the origin of our cooking: the sheep, the barbacoa and the memory of the Mixteca.
The sheep in our logo is precisely that figure.
Obispo. Barbacoa · Cocina Rural.
Founding chefs
Obispo’s cooking comes from a family history. The knowledge has been passed down from generation to generation, first in the home kitchen and later through different culinary projects.
Mayora · Founding Chef
Uveira learned to cook as a girl alongside her paternal grandmother, who ran a traditional food stall. Years later, when she started her own family, she opened a cenaduría of Oaxacan antojitos at home, where her children also began to get involved in the kitchen.
Today, as Obispo’s Mayora, she preserves and passes on that knowledge of traditional Oaxacan cooking.
Founding Chef
Otussy learned to cook as a girl alongside her mother and, as the eldest of her siblings, was the one who helped her most in running the family cenaduría.
Over the years she developed her own sazón and a deep understanding of traditional cooking, knowledge that is now part of Obispo’s kitchen.
Founding Chef
Omar grew up between the family kitchen and culinary knowledge passed down from generation to generation. He later studied Gastronomy and began to bring his professional training to his work alongside Uveira and Otussy.
Together they form a team in which they bring the flavors, the sazón and the tradition, while Omar brings techniques, a contemporary vision and new ways of reinterpreting that knowledge.
The result is Obispo’s cooking: traditional in essence, innovative in form.
Identity
Obispo was born with one idea: to make the barbacoa of the Oaxacan Mixteca Alta known beyond Sunday.
In Oaxaca, barbacoa is part of a ritual with its own day, its own hour and its own way of being enjoyed. At Obispo we respect that tradition, especially on Sundays, but we decided to ask ourselves what else barbacoa could be.
We took it to new preparations, new dishes and every day of the week. Not just tacos and consomé, but a cuisine that makes use of the lamb and its different parts, bringing it into a broader proposal.
We also brought back flavors from our own history. The lamb livers in the Nochixtlán style and the patitas en vinagre, which Uveira used to make at her old cenaduría, are now part of our cooking as a link between that family table and the one at Obispo.
Our proposal is not limited to barbacoa. We pair it with rural cooking that gives importance to drinks, to the product, to hospitality and to the whole experience of sitting down to eat.
We respect tradition, but we never stop questioning it.
That is how we built our identity: a cuisine rooted in the Mixteca Alta that keeps its flavors and knowledge while finding new ways to bring them to the table.
Test site: the experiences, their prices and times are examples.
