Hours: Breakfast, lunch, dinner: seven days
Open late: Friday & Saturday till 11:59, other nights till 11:30
Family-run taqueria serving the sophisticated cuisine of Mexico's Oaxaca state.
This tiny family-run taqueria is one of the citys very few low-budget restaurants specializing in the sophisticated cuisine of Mexicos Oaxaca state. Regional specialties not found at your neighborhood Taco Borracho are the rule here, specifically a chocolaty house-made mole blanketing chicken and Cornish hens, a rabbit adobado, lots of whole fishes, and cocktails and soups teeming with creatures of the deep. Starters can be simple, like a plate of grilled cactus, onions, and jalapeños, or exaggerated, like a reservoir of melted queso mined with chorizo that can be dolloped onto a hot tortilla to make a convincing pizza. Pan-Mexican standards—tacos, tamales, and tort as—are largely Oaxacan influenced; the three table salsas are made from different chiles, roasted tomatoes, or pumpkin seeds, and chiles rellenos are done with ancho chiles instead of poblanos. Even the signature Torta Oaxaqueña, a towering, grandiloquent Dagwood stacked with cesina and chorizo, is singular.
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