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Posts Tagged ‘Sabina Sabe’

Day three of Oaxaca Sabe took me to meet a gal pal for comida at El Olivo.  She has become a regular there but I hadn’t yet been to their new location on Constitución and was pleasantly surprised by the sophistication and warmth of the space.  After several sips of a nice glass of Tempranillo (included in the prix fixe menu) and conversation, our divine starters arrived…

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Rollo de quesillo relleno de huitlachoche con puré aguacate y ensalada de arúgula (Roll of quesillo cheese stuffed with corn smut, garnished with avocado puree and arugula salad)

As I’ve mentioned before, I have become a huitlacoche enthusiast and thus savored the mushroomy corn flavors.  The main course was Ballotine de lomo de cerdo acompañado de pure de manzana y piña asada con reducción de pomelo y zanahorias horneadas (Rolled pork loin accompanied by applesauce and roasted pineapple sauce with a grapefruit reduction and baked baby carrots).  Dessert, which I “forced” myself to eat, was a yummy Tarta de manzana al cardamomo (Cardamom apple tart).

Then there was yesterday’s comida with my recently returned (from el norte) blogger buddy Chris.  On the seventh day of last spring’s Oaxaca Sabe, we were tired but determined to continue our restaurant-a-day record and had somewhat randomly chosen Sabina Sabe.  It was a great decision and so was yesterday’s return.  I began with the Crema de mejillones al vino blanco con crotones de pan amarillo (Cream of mussels in white wine soup with croutons) — not very photogenic, but muy sabrosa.  It was followed by…

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Trucha en vara, asada con chimichurri de poleo (Trout on a stick grilled with a chimichurri sauce of pennyroyal)

It was my second trout meal in less than two weeks, was cooked to perfection, and the poleo offered an unexpected, but welcome, flavor to the chimichurri.  Have I mentioned, how much I love how Oaxaca Sabe affords being exposed to new restaurants and the way their chefs combine and create with familiar and new (to me) ingredients?  My dessert, was another yummy delight…

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Dulce Istmeño de yuca y piña con cada y coulis de zarzamoras (Dessert from Isthmus of Tehuantepec of yucca and pineapple with blackberry coulis)

Today, I was up early for this year’s fifth Viernes del Llano promenade and competition, where I again rendezvoused with Chris.  Once it was over, we walked up to El Asador Vasco Plaza Parque in Colonia Reforma for a Oaxaca Sabe desayuno (breakfast).  Seated on their terrace, amidst the chatter and laughter of other patrons, we were quickly provided with coffee and jugo primavera (spring fruit juice).

Our first course of copa de yogurt con fruta y granola (yogurt with fruit and granola) was layered in a wine goblet, with small bowl of honey and honey dipper to the side.  It was lovely to look at, but after an hour and a half of taking photos of the young women parading around the statue of Benito Juárez in Llano Park, neither one of us remembered to take out our cameras until we had finished it.  However, we were camera-ready for our main course…

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Huevos César (Bacon coddled egg on a potato pancake served of a bed of greens)

Coffee was refilled and the final and sweet course arrived.  Though I’d already eaten more than I ever eat for breakfast, I did manage a few bites of the panqué de naranja con mermelada de la casa (Orange cake served with a red fruit marmalade).  The entire meal was a delicious way to start the day!

Mañana?  Who knows where Oaxaca Sabe will take us…

 

 

 

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Dare I admit…  It took a couple of phone conversations with blogger buddy Chris on Sunday to motivate us to keep our Oaxaca Sabe restaurant-a-day streak going.  Who knew it would be so tiring to dine, photograph, and write about diverse and delicious meals???

We decided to rendezvous at Sabina Sabe — a restaurant that we knew nothing about, but was casual and offered interesting menu choices.  I chose the vegetarian and, while not on the menu, its starter was a light and flavorful salad.

Mixed greens with apples and dried cranberries

Mixed greens with apples, figs, and dried cranberries

I love huitlacoche and my main course did not disappoint.

Gratín de papa con huitlacoche y adobo de chile guajillo (Potato gratin with

Gratín de papa con huitlacoche y adobo de chile guajillo (Potato gratin with “corn smut” and dressing of guajillo chili)

The meal concluded with a yummy dessert.  We spotted the smiling chef Miguel Jiménez in the kitchen as we left and gave him a thumbs up for our delicious meals.

Gaznates rellenos de mouse de almendra con salsa de chocolate amargo (Cannoli stuffed with almond mousse with dark chocolate sauce)

Gaznates rellenos de mouse de almendra con salsa de chocolate amargo (Cannoli stuffed with almond mousse with dark chocolate sauce)

By the way, I gather that Sabina Sabe used to be on the zócalo, however now it is located on 5 de mayo, across the street from Mujeres Artesanas de las Regiones de Oaxaca (MARO) — you can’t miss the building’s aqua color!

P1140319Today, there is no question, we WILL be going to our eighth and final restaurant during Oaxaca Sabe.  Stay tuned…

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