After inhaling crisp chips and delicious house-made salsa, we loaded the table with both Oaxacan specialties – Tlacoyos ($3.25) and an Oaxacan chicken tamale ($2.75) – and more familiar Mexican goodies – a fantastic chiles relleños ($9.99) and a pair of tacos, one Mexican-style ($2.75) and one norteameriano ($3). It was all so good that I ate it all, failing in my usual abstemious practice of bringing some home in a box for lunch another day.
The tamale was amazing. Oaxacan tamales aren’t cylindrical but flat and rectangular, wrapped not in corn husks but big, green banana leaves that have been rubbed with oil to soften. Within was a thin layer of reddish-brown masa, colored and flavored with chile peppers, surrounding a big mound of shredded chicken mixed with an intensely savory dark mole sauce. The flavor was subtle and complex, spicy but not fiery, absolutely delicious.
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