Our wine dinner at Casa Oaxaca
Part of the pleasure of going to Casa Oaxaca is the warm welcome from chef-owner Rogelio Martinez, who is known as El Chaman De La Cocina (the culinary shaman). I am especially happy when he has time to tell us about the background of the dishes he prepares.
Although Chef Rogelio is from Oaxaca, he likes to prepare specialties of other regions of Mexico as well, and for this menu he prepared pork ribs in the style of the Yucatan dish, cochinita pibil. Traditionally the meat is baked underground but for his restaurant he coated the meat with a special salsa made with mostly pre-Hispanic seasonings, wrapped it in banana leaves and steamed it for hours until it was fork-tender.
Part of our menu (pictured here):
__ * Tortilla chips drizzled with black mole sauce (Oaxacan mole negro) and sprinkled with queso fresco (Mexican fresh cheese)
* Tostadas de ceviche - Ceviche made with basa fish, lime juice and salt, served on a salad of baby greens, tomato, cucumber, and avocado, on a tostada, with a garnish of red cabbage and radish slices.
__ * Costillas en salsa de achiote - Pork ribs coated with a salsa made of achiote seeds, guajillo chiles, cumin, cinnamon, oregano, salt and water, wrapped in banana leaves and steamed. The meat was served with pickled red onions flavored with finely chopped habanero, oregano, lime juice, vinegar and salt, and a garnish of radish slices topped with guacamole.
* Refried black beans with olive oil
* Puente de Rus red wines from Spain: Tempranillo 2016 and Merlot 2014
Chef Rogelio told us he is planning a menu of Christmas specialties, including tamales and ponche, a warm Christmas fruit punch.
Photo by Yakir Levy