venue Cempazuchi
Cempazuchi’s invigorating take on Oaxacan cuisine is a welcome respite from the standard cheese-and-refried-bean-laden menus of many Tex-Mex restaurants. Cempazuchi uses fresh ingredients in unusual ways: Enchiladas, for example, are stacked rather than rolled, which lends the dish a much lighter texture, and an appetizer such as tlayoco zapotec (a blue-cornmeal cake filled with black beans) is remarkably filling without being heavy. Tostadas tinga (layered with perfectly cooked, spicy shredded chicken and pork, along with Chihuahua cheese and cilantro) are especially outstanding. Cempazuchi’s entrées focus on the currently fashionable theme of mole sauces, but choices such as manchamantel (chicken with a fruit mole) depart from the standard concept. Vegetarians will find plenty to enjoy, and the selection of Mexican beers and tequilas is excellent.
Features: food, outdoor seating, vegetarian friendly, alcohol
