We were really enjoying our time in Oaxaca, we loved the vibe, the people, and while our first couple of dinners didn't quite live up to expectations, our last two dinners were wonderful. I chose another upscale place for our last dinner in the city, Casa Oaxaca. We took our time walking to the restaurant.
We wanted to enjoy our last hours in this fine city.
We noted all the clouds rolling in as we reached the restaurant. The al fresco dining area is quite beautiful, until the summer deluge started.
Now having gone to CDMX during this time of the year, we were ready for the thunder storms and rain coming down in buckets for a bit then everything clearing up. Except that's not quite what happened here. It pretty much poured down for almost an hour. Two women, it looked like a mom and daughter had a nice al fresco table, their table was moved when the rain started, but soon it came down harder. They were going to be moved into the dining area when the couple at the table behind us invited them to sit at their table. The two women hesitated at first, but eventually decided to sit at the table with the generous couple.
And not a moment too soon as it came down even harder. The staff started moving everything under cover.
Luckily, we were far enough under the tarps.
We were enjoying our cocktails, listening to the thunder and watching the waterfalls being created by the storm.
And then dinner got underway. Casa Oaxaca starts things off by making a salsa at your table.
Which was quite nice with the Tlayuda with Queso Fresco.
We weren't super hungry so went with two appetizers and a main.
I saw the Tostada de Insectos on the menu, so had to have that.
This one had Chicatanas (Chicatana Ants), chapulines (Grasshoppers), and gusanitos de maguey (Maguey Worms). All on the crisp blue corn tostada, topped with guacamole and chepiche, which added a distinct minty-anise flavor to things. This was nice, but there was a lot going on and you really couldn't make out the different flavors of the insects.
Next up, the Huarachitos con Cornejo Adobado.
Yes, mini huaraches with adobo rabbit. Loved the mild adobada seasoning with the "corny" huarachitos, the acidity of the salsa verde, and the calming avocado salsa. Even though the rabbit was on the chewy side, the interplay of flavors was quite nice.
The main we shared, which came with huge basket of tlayudas was the Lechon con Mole Almendrado.
This was suckling pig confit that looked like a terrine. It was quite mild in flavor, but the ground pork rinds and chorizo powder worked really well, adding a decent smoky-pork spice and flavor to things. The Missus didn't care for the almond mole as it was too sweet for Her tastes. Still, this was a very tasty dish.
By now, things had cleared up and the curtain was raised revealing a beautiful evening.
And remember that couple who invited those perfect strangers to sit with them during the downpour? Well, they were all having a great old time as their conversation and laughter danced thru the moonlight.
It was as if they had known each other for years! This just warmed our hearts and really reflects the warmth and generosity we found in Oaxaca. Things like this stick with us and in turn makes us better people.
The service was excellent and while we enjoyed the food at Origen more, we'll never forget our meal here. 
Casa Oaxaca el Restaurante
Calle La Constitucion 104A
68000 Oaxaca, México
Our flight the next morning didn't leave until 230pm. This meant that we could visit at the Missus's favorite breakfast place, yet again. We ambled back up to Boulenc and waited a short time, before getting a table at the downstairs dining room this time. We actually had a view of the bakery next door.
Of course the Missus had Her favorite Avocado Toast.
Man, She just couldn't get enough of this. She really loved the sourdough bread here along with the variety of fermented vegetables and the perfectly ripe avocado.
Along with my Americano, this time I tried the Shashuka.
The eggs were nice and runny. The chiptole harissa flavoring was interesting, not as acidic, quite smoky. Man, that baguette was quite good as well. This prep really brought out the citrus-peppery tones of the cilantro.
It was nice breakfast and a great last meal in Oaxaca.
Man, in four days, we came to Boulenc three times!
Boulenc
Calle Porfirio Díaz 207
68000 Oaxaca de Juárez, Oaxaca, Mexico
As you can tell, we loved Oaxaca. And we're going to make every effort to return ASAP!
Those yellow dots were an egg yolk emulsion…I would have preferred a drippy egg yolk as the emulsion really didn't add much to the dish, the horseradish was also strangely mild in flavor. The celery leaves did add a nice boost of palate restoring flavor. Perhaps if they chopped it a bit smaller you could get more than three bites.
I'd gladly return here.
And our dinner at chef-driven Origen was our favorite of the trip.
The variety of flavors in the greens was amazing, peppery – anise – bitter – nutty as were the various textures. The hoya santa "pesto" had a nice peppery-minty tone.
While the duck was a bit drier than we prefer, the mole was quite good, not overly sweet and complex in flavor. The tortillas for the enchiladas were really good, fantastic corn tones, which went so well with the local cheese and the gaminess of the duck.
This mole was a bit thinner than others we've had. It had a nice spice to it and went well with Beef Tongue. We loved all the veggies here, they were so full of flavor!
We were instructed to start with the "naan", basically a buttery cube of flatbread with wonderfully flavored fowl in it. The skewered liver was wonderfully gamy and delicious. 
I wish I took notes on the cheeses. That bleu was fabulous! And like I mentioned earlier the Sommelier was fabulous. When I asked for a "Spot of Port" to go with the cheeses, he selected an amazing Tawny that was perfect with the bleu!
The Missus enjoyed the wine selection and the service was professional and accommodating.
The eggs were perfectly cooked, nice tanginess, a bit of heat, a nice, hearty breakfast.
Most of this museum is dedicated to it's former resident; 
The Olive Oil served with the breads was wonderful; peppery and grassy, just like how we like it.
