Selva Oaxaca is a bar that pays homage to the diversity and richness found just outside its door, from the abundance of Mexican spirits to the produce, culture and terroir. Selva, meaning jungle in Spanish, connects guests with this idea of nature, but also the delicate duality of heritage and a modern idea of Mexico, far removed from folklore.

Found on the first floor of one of Oaxaca’s oldest buildings, the venue was designed from an empty space with the added challenge of respecting the 17th-century shell. Collaborating with an architect, an interior designer and a cabinet maker resulted in a bar built from locally sourced materials, including Tzalam wood and polished brass, a traditional handmade brick floor, and wood-panelled walls and ceiling, giving Selva a contemporary feel. It intentionally avoids the way Mexican bars are often decorated internationally – there are no bright colours, day of the dead flowers or calaveras here.

One of the first impressions Selva makes on guests is a large painting that wraps across two walls, commissioned specifically for the space from local artist Raul Herrera and titled “El Manantial de los Pájaros” – The Spring of the Parrots. Sitting beneath this artistic jungle, mirrors positioned on the balcony windows bring the life of the street inside the bar, pulling Selva’s theme together.

Just 20 minutes from the bar is Selva’s own garden, where many of the ingredients on the menu are grown. Any other fresh produce comes from local markets and small producers – the bar has been buying honey, vinegar and pulque from the same families since opening five years ago. Selva also repurposes waste from its partner restaurant downstairs, using discarded skins and pips for infusions. Spirits are sourced from small distilleries, and staff are knowledgeable about the back bar, particularly the mezcals, with guests able to ask for recommendations and tastings. It’s not all agave, either – Oaxaca produces rums, whiskies, gins and amaros that Selva also stocks. The only products not available locally are amaros and vermouths, which the team previously imported from Europe, though they’ve since begun a relationship with a local producer making a spicy amaro, and are supporting its growth for wider production across the region.

Cocktails lean towards the theatrical and gastronomic, often served in bespoke glassware or vessels, and created by the whole team, who are invited to contribute to the annually changing menus and seasonal adaptations. Each bartender is given a main ingredient and style to work with before recipes are reviewed together. Guests can still ask for classics, with a well-mixed gin or mezcal Martini and a refreshing Paloma both on offer.

As one of the only bars in Oaxaca with high-end bar equipment, from Hoshizaki machines to an integrated bar station setup, Selva regularly welcomes international bartenders and remains the go-to spot for cocktails in the city, so bookings are recommended.

The team places real consideration on staff wellbeing, both physical and emotional, and funds English lessons for anyone on the team who wants to improve their language skills, as Oaxaca becomes an increasingly popular destination for tourists in Mexico.