I was disappointed to not get fresh, hot molletes (soft bolillo rolls with refried beans and fresh housemade mexican cheese) right off the bat. But we did start with fresh, good coffee.
The menu reflects some of the strong points of dinner—the cocktel con pulpo y camaron, for example, but it also reflects the owner, Oswaldo, listening to his customers. Folks wanted more vegetarian options, and now there are quite a few.
The menu is made up of appetizers and antojitos like ensalada con pacotilla aquacate pepinos y lima (bay shrimp with avocado, cukes and lime, $8); ensalada de berros con queso panela (watercress salad with panela cheese and spicy peanuts, $8); fruit salad ($7); the aforementioned cocktel ($8); sopes ($3 each), a couple different tacos ($2 each), quezadilla ($7), menudo, and several types of soup ($8-$10).
Entrees range from an omelet, eggs in a dried chili broth, huevos rancheros, huevos al gusto (eggs any way you'd like them), chilaquiles, enchiladas caseras, bisteak ranchero, and carne enchilada ($8-$13).
While the menu may have changed, the food is still incredible. We started with the ensalada de frutas: papaya, honeydew melon, cantaloupe and pineapple, with a wedge of lime and a monkey dish of chili powder—everything totally fresh and with vibrant flavors. Next came the sopes: you can order them with chicken or chorizo, I always get chorizo. The handmade grilled corn disk is topped with a hash of diced potatoes and your meat, topped with fresh cheese and crema, and slices of avocado & radish. These are just addictively delicious.
Then came our main dishes. The omelet con papas is indeed an omelet with oaxacan cheese and diced potatoes, with pico de gallo on top. It comes with refried vegetarian black beans topped with fresh cheese, and the beans are as runny, rich and comforting as any of the best mexican refrieds, even without the lard. And, the omelet came with blistering hot homemade corn tortillas. Huevos rancheros (eggs ranchero style with ham, beans, and salsa) was pretty darn traditional, with a good ranchero sauce, eggs done right and thin grilled ham.
Other yummy things include chilaquiles con salsa roja, bisteck o heuvos. Now you can order them vegetarian, with eggs, or with a little steak. This is just fried tortillas in red sauce, and it is some supreme comfort food. The eggs in dried red chili broth is soft poached eggs and nopales (brined cactus paddles) floating in a spicy and intensely flavorful broth that begs to be sopped up with tortillas. The enchiladas caseras are homemade enchiladas with chicken or cheese, a red or green sauce, and casera cheese and crema—it's not the cheeseball production you usually get with enchiladas, but a light and delicious (though filling) version.
Our waitress was having the pollo en consome rojo, chicken in a dried chili broth, which I got a good look at and whiff of. Yum. I'll be ordering that next time.
The food is amazing. And the price: two entrees, an antojito and an ensalada, and two cups of coffee for $30 before tip: also amazing.
filled under Restaurants, storefronts, taquerias, and other eateries in NE Portland
October 23, 2006 | Permalink | Comments (0)