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!
For some reason; perhaps we're missing good Mexican food, the tortillas seemed even better than before….such wonderful maize flavor! And perfect for dunking or enfolding around the luscious, rich, and tender beef head. The soup was quite rich and viscous, had a nice "zing" of heat, and a squeeze of lime just took the edge off the richness.
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 ordered a medium tamarind agua fresca (fresh water)($3.25)which is made in-house, not from concentrate. Excellent tamarind flavor; refreshing and not too sweet.
One complimentary lamb broth (consommé) was brought out because of one of our orders. You can also order one small cup for $3.25. A good deep flavor/concentrated fresh lamb broth made with lamb drippings and with garbanzo beans. 
The lamb mixiote ($14.75). Mixiote is traditionally pit barbecue but can be made in an oven. Cubed meat mixed with pasilla peppers, thyme, cumin, garlic and cactus pieces. Other spices are in the mix, too. It's all wrapped in parchment paper then cooked (if pit cooked, it's wrapped in maguey leaves) (either way, it's slow cooked). This unique 'stew' has such a medly of flavors, including the unique robust (not really gamey) lamb .
The Chicharron de Queso ($7) is just that- crisp cheese made on a flat top grill. The guacamole is included and is always fresh (and wonderful). By itself, this is a decadent snack.
An order of flautas ($9.50). Flour tortillas filled then deep fried to a light crispness, topped with lettuce, creama and shredded cotija. The filling choices are lamb, chicken, potatoes or beans. Three are are quite a meal, or good for sharing. 
I noted in my previous post that there's quite a bit more filling these days and on this visit they went a bit overboard on the chipotle. This was much spicier than I recall, though perhaps my tolerance has waned over the last couple of years? I also noted that they have changed the bread in my last post as well; it's quite yeasty and much lighter than what I used to enjoy. Regardless, the combination of eggs, beans, cheese, salsa performed adequately as my late breakfast on this day. Though perhaps I would have appreciated a bit more beans.
That's the "Drive Up" window; there is no speaker or place to order before getting to the window. The entrance is just alongside that wall; it's small.
Step inside, order, pay and find a seat. Four booths and three tables with chairs inside as well as tables outside and under the canopy. Again, small. 
During the waning down of Covid-19, we could eat inside, but the meal "meal for two" was served in a in a 'to go' container ($14.50).
Rice, beans, one pound of carnitas (deep fried pork), warm corn tortillas. Of course, cilantro, onion, tomatoes and limes are the perfect condiments.
Now that things are back to "normal", the 'Carnitas for Two" is served on plates and just seems to taste better.
My current favorite item which satisfies a craving is the Maggi Burrito ($8.50) (carnitas, chicharron, whole beans, guacamole and pico de Gallo). The crunch of the chicharron with each bite of flavorful shredded pork and everything else (you can taste each ingredient; no one flavor overpowers the other) is so balanced and satisfying.
Another order when I want something different is the #9, Enchiladas Suizas ($12.50)
Chicken- lots of shredded chicken- wrapped in corn tortillas topped with Swiss cheese and a creamy green salsa (not the same green salsa as you get to go with a taco or burrito). 
When ordering, the final item-not to eat here, but 'to go' is always a 1/2 pound of chicharron ($4.50) which is cooked fresh. Such a treat!
Jalatlaco was the location of a 
We headed up Macedonio Alcalá. This was a Saturday evening so there were folks everywhere. Things were lively, but not out of control.
Construction of the Cathedral commenced in 1535 and was reconstructed several times because of earthquakes.
The menu used a QR code something that we found everywhere in Mexico. The food seemed a bit of a modern, lighter affair. The service was a bit of hit and miss. As you can see, the customer base seemed to be more tourists/ex-pats though nothing wrong with that if the food is outstanding. 
For some reason I thought this would be compressed watermelon, which intensifies the flavor and gives it textural "heft", but it just cubed watermelon, seeds and all. Since it was just cubed watermelon, the ponzu style sauce and orange "gel" overpowered the dish. Spherification was used to create ikura looking strawberry spheres. The best part of the dish were the tomatoes which were sweet and acidic.
