Casa Oaxaca: Fully-Vested

A post by "Blake the Megalomaniac" To see more posts click here

As I often write before I begin any review but especially a restaurant review, I’m no critic.  I’m actually the opposite.  I prefer not to relay my exploits from restaurants where my experience left something to be desired (unless it’s Restaurant Week).  Consequently, this is why all my restaurant reviews are favorable because I won’t waste my time thinking of clever ways to bash someone’s business.

Casa Oaxaca was actually on my shitlist after the first time I visited.  I was indifferent to their main draw the mole sauce (pronounced with two syllables like oh-lay [mole-lay]).

Mole: is the generic name for several sauces used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers to a specific sauce which is known in Spanish by the more specific name mole poblano. The word is also widely known in the combined form guacamole (avocado concoction). In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar to one another, including black, red, yellow, colorado, green, almendrado, andpipián.

In addition, the protein, in my case chicken, was overcooked so I went away from my time at Casa Oaxaca with my head down.  This past Sunday after a brunch at Meze, drinks at TomTom and before a musical performance by AYO at the Velvet Lounge, my Guatemalan friend and I stopped in for dinner.  Casa Oaxaca, pronounced Casa Wa-Ho-Ca, takes its name from the Mexican state of Oaxaca. Oaxaca is nicknamed “the land of the 7 moles.”

Casa Oaxaca, located at 2106 18th St NW, Washington, DC 20009, was described by my friend, who we’ll call Diego, as featuring the type of food that his mom or aunts would make. Now that’s a blaring endorsement when you consider the caliber of cooks in his family.

My Recommendation: When eating at the CASA I’d recommend sitting downstairs.  My first experience was upstairs but it seemed the regulars were all downstairs and it was more inviting.  Also, if  you’ve never eaten Mole sauce then you should ask for the sampler which features all the moles for a tasting.  Diego had the Tres Mole as his entree, which featured yellow, green, and black mole served over chicken breast. I had the green mole served over chicken with black beans and rice.  The catchphrase of the night might as well have been, “twas all divine the second time” because my second experience was 100 times more enjoyable up and down the line than my first time there.

The reviews are in and it’s safe to say that this isn’t anything like Taco Bell; it’s real mexican here baby.

Atmosphere: Warm, Food: 8/10, Service: 8/10, Price: Expensive, DB Threat Level: Green (low risk of DB activity as they tend to avoid ethnic eateries)

{Photo courtesy of Prince of Petworth, the best DC blog around}

Food for thought, udothedishes?

Related posts:

1. Fogo de Chao: Fully-Vested
2. The Liberty Tavern: Fully-Vested
3. Roy’s Place: Fully-Vested
4. Meze: Fully-Vested
5. La Tomate: Fully-Vested
6. Alto Plaza: Fully-Vested
7. Equinox: Fully-Vested
8. Momiji: Fully-Vested
9. Proof: Fully-Vested
10. Perrys Restaurant: Fully-Vested

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