Enjoy the homemade taste of Oaxacan food!
Have a craving for homemade style Oaxacan mole or Enchiladas oaxaqueñas, but don’t want to slave half the day over a hot stove? Then let us do the cooking.
In the summer heat, there’s nothing better than to step away from the kitchen and enjoy the best Oaxacan food authentically prepared as south of the border.
In many ways, Oaxacan food is similar to Mexican cuisine based on the trilogy of beans, chile and corn. But even the chile varieties are plentiful in Oaxaca, starting with the famous and traditional chile pasilla and extending into obscure types like chihuacle, that comes in yellow, black and red variety. The cooks in the Southeastern Mexico state have added all these chiles, as well as local spices and other ingredients to those staples to convert them into unique dishes. Oaxaca’s mountains, valleys and coastal plains, with their own micro climates have also added their own twists to bring even more food diversity.
The resulting dishes are rich, flavorful and always pleasing, and completely unique.
One of the standard bearers of Oaxacan cuisine, HYPERLINK “https://madrerestaurants.com/food-menu-torrance/” mole is a complex mix of herbs, spices, and a myriad of other ingredients that will satisfy the most demanding and discerning palate.
Oaxaca is known as “The Land of Seven Moles” for each of its seven regions serving its own take on the dish. No two are the same, though the preparation is similar. Mole is made by roasting different ingredients, grinding them together and slowly simmering them into a thick, flavorful sauce.
If mole is your thing, we have several kinds, all prepared from scratch with a home recipe perfected through generations. Our coloradito shines with toasted chiles, nuts, sesame seeds, Oaxacan chocolate and spices. Mole negro is both sweet and savory with an earthy, organic taste. Our tasty and scented rojo mole is a true star packed with chock full of spices.
We also have fragrant estofado that includes tomatillo, chives, olives, dry chiles, pickled jalapenos.
Our Mole Palenquero features a touch of sweet with fruta de mezcal de pechuga expression, spices, chiles, nuts and chicken, and Pecado de moles allows you to pick three favorite moles with chicken and pork. All of them served with satisfying white rice.
And of course we have all the regional bites Oaxaca is famous for like tlayudas and memelas topped with a smear of asiento (unrefined lard) and silky, refried black beans.
If you want something fresh, cool and with a Caribbean twist, we recommend the Ensalada Oaxaqueña packed with baby greens, pico de gallo, papaya, avocado, roasted almonds, queso fresco, beetroot, and grilled chicken. You can also choose the Butter Salad with bugger greens, arugula, poppy seeds, sprouts radish, nectarine, citrus jellies and poppy seeds dressings.
Mezcal, the perfect pairing
To bring the full flavor to all those dishes, nothing better than to complement them with one of the over HYPERLINK “https://madrerestaurants.com/mezcales/” 400 mezcales you can find in our shelves, each carefully selected from traditional mezcaleros who have perfected distillation processes passed on from generation to generation.
Many people identify mezcal with the worm found inside the bottles, often a gusano rojo (red worm) or chinicuil (maguey worm), that some producers include in their presentations.
It is so synonymous with mezcal, that Mexican bachelorette parties often have the tradition that the maid of honor eats the worm, a symbol representing the future bride passing the torch to her closest loved one.
But not all mezcales have the worm. What they do have is a smoky flavor from the agave being buried underground for up to a week with burning embers as part of the production process, and richer, sweeter taste than its closed cousin, tequila, which can only be made from Blue Agave.
The traditional Oaxacan alcoholic drink, on the other hand, is made from up to 50 different types of agave, each having its own particular taste.
We feature bottles from well-known producers as well as lesser-known brands you will be hard pressed to find in this side of the border, including Marca Negra Tepextate a 47.3% proof mezcal made from agave tepextate in San Luis Del Rio and distilled in copper stills. There’s also Koch Mezcal Olla de Barro, a 47% proof variety made with Agave Espadin that hails from Sola de Vega and prepared in clay pot stills or a Tosba Mezcal Espadin from San Cristobal Lachiroag, made with agave espadin in copper stills with 42% proof.
We also carry plenty of tequilas, which being an agave-based liquor makes it technically a mezcal. You can try the Fuenteseca Blanco 7 year, a 40% proof from Los Altos, Jalisco distilled in stainless steel, or the Tres Cuatro y Cinco Extra Añejo distilled in copper stills in Atotonilco El Alto, Jalisco with 43.3% proof, or the Fuenteseca 21 years, a 40% proof distilled in copper still from Los Altos, Jalisco.
If mixed drinks are more to your liking, we can also satisfy that craving with our Frozé made with Breezette Rose, Arette Reposado, passionfruit, raspberry and fresh grapefruit. For a summer taste fling, you can also try Matador, made with mezcal joven, lime, piña and agave or Diablo featuring mezcal joven, lime, ginger, crème de cassis and club soda.
Whichever way you want to go, we have the beverage to whet your thirst and the perfect meal to pair to pair it with, each dish prepared to satisfy your taste buds without having to sweat it out next to the stove.
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