La Catrina de Alcal: Oaxaca restaurant review

Alvin Starkman MA, LL.B. Alcala La Catrina is among the best restaurants in cities, unusual because most of the restaurants within two blocks of Oaxaca should zcalo can get away with cafeteria-style atmosphere, mariachi and marimba, and the food mediocre. But the owner / artist Rolando Rojas took the plunge, and bet: both the quality of Oaxaca, and continental fare in an elegant single yard in the heart of histricosa. The structure is actually three companies together in a two pieces of history the first real estate along the famous promenade in Oaxaca, Macedonia Alcalá: an upper-level boutique-style hotel, an art gallery with works by artists local, Rojas and many other respected, and the next room, run by chef Juan Carlos Guzmn Toledo. The experience begins with a beautiful girl dressed in the costume, smiling and welcoming of the access road to the restaurants, opening his desk. The focal point is a great source of stone quarry. Otherwise, the decor is minimalist, white walls adorned with art, low-density seats and a series of gold stars. However, the atmosphere breathes somehow comfort and warmth, perhaps facilitated by the lone strumming troubadour, half hidden behind a group of strategically located plants. The waiters are willing to demonstrate their mastery of English is necessary or not, as the bowls of sauce, a smoked tomato-based, and the other with a pinch of shrimp chips are placed together with (crunchy, toasted corn, crackers, flour) . The restaurant has in its use of seasonal local produce and boasts that when youre Catrina will help local economies. Vegetarian, slow, and dishes in the Isthmus region of the state are known. However, occasionally the odd slips of import, especially as, like Kobe beef. The menu includes Otherwise, all the basics: soups, salads and snacks, meat, poultry and pasta, seafood, regional specialties and a selection of three moles of Oaxaca. But even the typically continental dishes are often presented with local outbreaks. Particularly noteworthy are the holders Poblano soup with mushrooms, squash blossoms and stuffed with bacon and yerba santa leaves with a thread of Oaxaca and goat cheese in a tomato and green chile sauce MECCO. The salads range from traditional to unique (JCAM, sunflower seeds, toasted almonds, wheat buns, fried cheese hibiscus hibiscus flowers and fresh dressing). The staff is very helpful in terms of sensitivity to people with dietary restrictions or a purist palate. For example, in our most recent night out, chef Juan Carlos was happy to meet my wife at the request of a simple green salad. . Tuna steak with mango habanero sauce, white beans next to the coconut milk is prepared to perfection, the taste of each ingredient was recognizable. The sliced duck and fresh figs served on a bed of julienned zucchini spaghetti, covered with pure dark honey figs. And meat lovers are able to experiment with nontraditional either a rib eye served with garlic cream and guacamole, chiles rellenos, or more of Oaxaca, mezcal steak marinated with pineapple and apple stuffing served with fresh garlic CHILE . All tests after dinner, soft drinks are available hot or decaffeinated high in order to extend the night, without concern, which will culminate in a martini glass complete with a choice of three tropical fruit sorbets. Also worthy of note: La Catrina has developed a multitude of breakfast and lunch, often consisting primarily of local residents. Coffee or tea on arrival, it is suggested, with warm, freshly baked bread and assorted rolls to order. Dishes include a variety of eggs and omelettes, traditional breakfast fare such as enchiladas Oaxaca, tamales, chilaquiles and typical Oaxacan grilled meat with vegetables, unique and traditional salads and sandwiches with spinach, goat cheese, from walnut, apple, basil, mushrooms and squash blossoms. Catrina de Alcalá (www.casacatrina.com.mx). M. Alcalá 102, a couple of blocks north of zcalo. Oaxacan cuisine with an international outbreak. Locals and tourists.