I have been to Oaxaca Taqueria before, but not when it was snowing.
When it snows in March, I order in. And I drink white Russians.
Let’s just say that my alcohol tolerance has really increased this winter, mkay?
Anyway, let’s see how Oaxava delivers on the delivery front:
The salad that really eats like a meal. The lettuce is dressed in a light, zippy lime dressing and is tossed with fresh pico de gallo and piquant pickled onions. The chicken is juicy and well spiced with cumin and garlic. Guacamole is creamy and rich and the sour cream is…well..w.ho doesn’t love sour cream? I do miss a crunchy element here, but an order of fresh, well salted tortilla chips fixes that problem right away. This isn’t soggy or overdressed. It’s also not an afterthought, like so many salads at other Mexican places.
Tasty, nothing more. Crispy tortilla, melty cheese. It would have been improved by some jalapenos or pickled onions – they should jazz up the quesadilla offerings a bit.
Yeah, this is what I want when it’s snowing. All day, every day.
The juiciest, porkiest carnitas. Spicy jalapeno and cumin-spiced beans. Shredded lettuce, tangy cheese, and the bread…oh the gbread. The bread just makes this sandwich. Thick but very soft, threatening to fall apart but holding together through the smoky chipotle spread. This is definitely on the spicy side of things, but I love that. This is a LARGE sandwich and you could easily split it with someone for lunch, as long as a side of chips and guacamole is also involved.
Oaxaca Taqueria delivers on all fronts. It comes promptly, the price is fair, and the food is really good. As in, you don’t feel like you have killed your cholesterol when you are done eating.
It’s so tasty that I will almost be sad when spring finally arrives, because I won’t be able to order in as much any more.