Oaxaca Kitchen Westport

Mexican Restaurant
376 Post Rd. E, Westport, CT 06880 376 Post Rd. E, Westport Directions
+12035574848
This place has not been rated by customers.
88% of 57 customers recommended
This place is closed.

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About this Business

  • Cuisine
    Mexican, Indian, Pub Food
  • Meals
    Breakfast, Lunch, Dinner
  • Price
    $15-$30
  • Cuisine
    Mexican, Indian, Pub Food
  • Meals
    Breakfast, Lunch, Dinner
  • Show More
  • Attire
    Casual
  • Alcohol
    Available
  • Parking
    Street
  • Delivery
    Yes
  • Takeout
    Yes
  • Reservations
    Yes
  • Vegetarian Options
    Yes
  • Gluten Free Options
    Yes
  • Show Less

Tips

13 Tips
Verified
Report | 3 years ago
Please keep up the good work
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Verified
Report | 3 years ago
good - a little spicy but good
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Verified
Report | 3 years ago
Both chicken tacos. Shrimp appetizer in cheese was great
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Verified
Report | 3 years ago
Good Mexican food
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Verified
Report | 3 years ago
the food is delicious but would have been much better if it was authentic Oaxaca and not Southern CT watered down representation of it.
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Verified
Report | 3 years ago
I have gone to this restaurant several times now and will definetely go back! I've always had a great experience.
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Verified
Report | 3 years ago
menu needs more fresh choices
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Verified
Report | 3 years ago
Food was delicious.
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Verified
Report | 3 years ago
Husband returned a week later to try the burger despite the bland tacos and was also disappointed.
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Verified
Report | 3 years ago
They are quite pricey for Mexican food but for an authentic delicious meal, it's worth it. Groupon definitely makes it more affordable.
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From Our Editors

Helmed by Prasad Chirnomula—accomplished owner and executive chef of multiple area restaurants—Oaxaca Kitchen celebrates the nuanced flavors of Mexico. The same flair that Prasad brings to his acclaimed Indian recipes ignites his mole sauces, whose red and yellow variants spice up chicken breast and market-fresh fish, respectively. These sauces are painstakingly traditional, but other meals dabble in experimentation. The ceviche Veracruz, for example, was praised by the New York Times for its touch of sorbet, which "brightened and chilled the seafood" in the tangy starter.

Alternatively, guests can dig into hanger steak one of two ways—marinated and grilled with jalapeño pan juices or cooked with avocado and maguey leaves—before tippling tequilas from a sizable drink menu. Huevos rancheros and bloody marias make appearances at brunch, and live music crops up on Friday nights.

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Oaxaca Kitchen Westport

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