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!
I actually wanted to check out the cathedral. Apparently, the oldest existing 
Which seemed to be a combination of charred and dried. The flavors were quite intense and the crunchy texture quite interesting. The ricotta gnudi was a nice mildly acidic-cheesy addition which added a textural contrast to the dish along with a good milkiness. It was the Missus's favorite item of the evening.
We found this to be on the bland side in spite of the Sherry Beurre Blanc, the Cardamom Phyllo was soggy when it hit the table and this was just a bunch of root vegetables in a bland sauce. Not quite worth the $32 for the dish.
It was a pleasant stop and we'd eat here again if in the area. And we saw Jean Pierre walk to the dining area and engage in a lively conversation with another gentleman……in full on French. The Missus and I loved it!
Man, this place was quite busy. The lines did move quickly though. The Missus bought some chocolates and a couple of bags of "elixirs" and we headed on out.
Well, to be more specific; it's about the staircase in the chapel. The construction of the Lorreto Chapel was completed in 1878. Unfortunately, due to some weird "oversight", there was no way to reach the choir loft which was 22 feet above. After many consultations the Sisters of Loretto were told that the only way to access the choir loft would be by ladder as a staircase would interfere with the design of the chapel. At wits end, the Sisters started praying to the 
There it was, Cliff Palace, I was actually here! Our Ranger was just like all the rest, so knowledgeable, first going over the safety protocols, we'd be using ladders to ascend….five in total. There were a couple of folks that struggled a bit, but for us it was pretty easy.
Petroglyph Point was the more interesting of the two and also the more strenuous. There were several tight squeezes, a couple of drops and some variations in terrain as well. The Missus was loving it.
And truth be told, I was actually enjoying this trail. All the changes in terrain and views kept me visually stimulated.
I thought this trail was easier than Petroglyph Point, but also less interesting. It was quite peaceful as we did not see another soul during our hike.
While the SYSCO crinkle cut fries weren't fried very well and quite soggy, the sandwich was not bad. The bread could have been toasted a bit more, but I liked the fact that they used Parmesan Texas Toast, which had a nice salty-buttery-milkiness. The short ribs were tender and beefy, loved the caramelized onions, and the cheese, which was a Boursin was herbaceous and nice and gooey. This was nice to share.
And then we took the long and winding drive down to Wetherill Mesa and easily found parking in the lot.
You can pretty much linger as long as you want. 
I initially thought the beef was cut a bit too large, but it was very tender. The "garlic cloud" added some decent savoriness, but would have loved a bit more briney-citrusy tones to cut thru the richness. Still, this was a pretty good version.
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.
This was a nice start to our stay on the Big Island. And the Missus was to even get Her "Suisan fix" over the following days as well.
