My regular followers are probably abandoning me as I obsess about the foods of Oaxaca, but I really want to have posts with photos to help people visiting Oaxaca for a shorter period of time make decisions about where to dine. Besides, we’re about to head home, so this blog will soon resume its San Antonio-centric focus.
We almost skipped Casa Oaxaca El Restaurante this trip. Don’t. Five years ago, we found it a little boring and stuffy compared to newer places. But the rooftop setting is spectacular; the service standards are resort-like; the stuffiness has evaporated; and the overall experience transcends any minor quibbles.
The salsa is made tableside to customize the heat, and the crumbly cheese tostada arriving with it was a perfect accompaniment. Our two salads (read more about Oaxacan salads here) came with diverse cheeses and interesting fresh ingredients. They were, however, horribly over-dressed; definitely ask for the dressing on the side.
Casa Oaxaca’s shrimp tostada was mounded high. The turkey mole was a rather straightforward, traditional presentation – good but not over-the-top memorable. There are more inventive sounding, and more expensive, entrees available. Go for an extremely pleasant, worth-lingering-over experience.
Things the kitchen turned out in the tiny inner courtyards of Origen amazed me. Cold dollops of beet granita contrasted well with roasted beets and pillowy mounds of foamed goat cheese in one salad. An interesting mixture of celery leaves, squash blossoms and purslane actually grabbed more attention then the tender pulpo topping it. A grilled romaine salad was overpowered a bit by the rich sauce, but every bit disappeared. More lima beans in it next time, please.
A poached egg was perched in a soup bowl before the toasted garbanzo soup was ladled atop it. Another cooling granita, this one with hints of rose, topped a shrimp and fish ceviche. Medallions of smoky pork had been wrapped with lean bacon and hoja santa leaves before a mole colorado was added. Oh, and the the flavors of a huitlacoche risotto ringed with foam were incredibly good. Go to Origen at least twice.
Buen provecho!
Postcards from Barton Springs 