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Posts Tagged ‘La Olla’

Early this morning, I bid my BFF a fond farewell after a fun, freezing (more about that another day), and food filled two weeks.  Delicious dining options are few and far between in her neck of the woods — the Kenai Peninsula of Alaska.  So, the aforementioned cooking class and restaurants were at the top of her list.  We made the most of her time here with comidas at Biznaga, Las Quince Letras, Restaurante Catedral, and Zandunga, along with some tasty street food up in the mountains in Capulalpam and Llano Grande (the chilly part of her visit).

And, as luck and good timing would have it, Oaxaca Sabe (Oaxaca’s version of restaurant week) opened two days ago.  Thus, it was Tres Bistro on Monday.  She had the “Aire” (Air) and I had the “Mar” (Sea) menu.  All of our choices were prepared and presented to perfection and left both of us stuffed and smiling.

Rollitos de salmón al eneldo (Salmon rolls with dill cream cheese)

Rollitos de salmón al eneldo (Salmon rolls with dill cream cheese)

Captura del día rellena de mariscos (Fish of the day stuffed with seafood)

Captura del día rellena de mariscos (Fish of the day stuffed with seafood)

Panna cotta de coco con coulis de jamaica (Coconut panna cotta with a coulis of hibiscus flowers)

Panna cotta de coco con coulis de jamaica (Coconut panna cotta with a coulis of hibiscus flowers)

Tuesday, we had planned to go to Casa Crespo but when we arrived at 3 PM, they explained the Oaxaca Sabe menu would not be ready until 6 PM, because they were conducting a cooking class.  There were rumblings coming from our stomachs and BFF had to finish packing, so we opted not to wait and, instead, took ourselves to La Olla.  We ran into chef/owner Pilar Cabrera as we arrived, were seated upstairs, and were greeted from across the room by expat foodie friends, who were also enjoying the Oaxaca Sabe menu.

BFF began with the Ensalada de tomates criollos, quintoniles cenizos, arúgula y aderezo de tomate riñon (salad of native tomatoes, native Mexican greens, arugula, with a tomato dressing) and I had the Sopa de garbanzo (garbanzo bean soup).  I was expecting a heavier creamy blender soup, but this was an extremely light and flavorful broth.  However, it wasn’t very photogenic, so I will leave it to your imagination.  On the other hand, my main course and dessert both looked lovely and tasted yummy.

Camarones al mojo de chile meco (Shrimp with dried smoked chiles)

Camarones al mojo de chile meco (Shrimp with dried smoked chiles)

Panacotta de tejate (Tejate flavored pana cotta)

Panacotta de tejate (Tejate flavored pana cotta)

By the way, BFF raved that her main course of Amarillo con flores de calabaza rellenas de requesón (Squash blossoms stuffed with cheese in a yellow mole sauce) had the lightest tempura-like batter she had ever tasted.

Oaxaca Sabe again so soon?  Yippee!!!  Today, I’m off to El Olivo with another friend.  I’ll keep you posted…

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It’s Wednesday and day three of the Oaxaca Sabe restaurant festival.  Yesterday, we dined at Pitiona, one of Oaxaca’s most sophisticated and innovative restaurants.  Chris, my partner in blogging and food-fest dining crime, beat me to the punch in posting photos of our meal, so I will let his entry speak for both of us.

Today, our Oaxaca Sabe choice was La Olla, one of Oaxaca’s best known restaurants with one of her best loved chefs, Pilar Cabrera at the helm.  Here, we were offered an either/or choice for each of the three courses, so I ordered “either” and Chris ordered “or.”  Thus, I began with a salad that tasted as delicate and flavorful as it looked.

Ensalada de durazno y queso istmeño (Salad of peaches and cheese from the Isthmus of Tehuantepec)

Ensalada de durazno y queso istmeño (Salad of peaches and cheese from the Isthmus of Tehuantepec)

I’m a sucker 😉  for octopus and this was cooked to melt-in-your-mouth perfection and saucing it with the “usually reserved for special occasions” chichilo mole, provided the taste buds an unexpected flavor explosion.

Chichilo servido con pulpo y arroz (Chichilo mole served with octopus and rice)

Chichilo servido con pulpo y arroz (Chichilo mole served with octopus and rice)

And then there was dessert.  I opted for the tiramisu, which is an old favorite of mine.  It did not disappoint and its layers looked lovely served in a glass, garnished with coffee beans and a single viola blossom.

Tiramisú oaxaqueño (Self explanatory, methinks)

Tiramisú oaxaqueño (Self explanatory, methinks)

Our compliments to chef Pilar Cabrera and muchisimas gracias for a delicious dining experience.  We are sorry to have missed you!

As our meal came to a close, we poured over the Oaxaca Sabe list of restaurants and their menus.  More to come.  What can I say?  This is yummy and fun!

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Decorations have begun going up around town and, at this time of year, La Olla offers the complete dining experience…

Skeleton in pink skirt and feather boa seated on a bench

A warm welcome from the hostess.

Skeleton with sombrero hanging on wall.

Waiters standing ready to take your order.

Day-glo orange butterfly skeleton hanging in a tree.

And, una mariposa hanging out, ready to wish you “¡buen provecho!”

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