During that time, I was fortunate enough to encounter tastes and smells, textures and temperatures, songs and silences that exceeded the bounds of my comfortable descriptors, forcing me out into a new lexicon brilliant with specificity. In short, there is a connection in Oaxaca with the land and the flavors and the sun that you cannot find anywhere else.
That night was also sardine-packed with stories, each one sliding up against the next, leaking funk and flavor into its neighbors.
But through all of these, the stories that stuck with me like the adobe-red soil on the soles of my shoes were about food. Rachael and I spoke about cuisines lost due to colonization and genocide, the ways that language and food can be preserved side-by-side, and how recipes change as they crawl from the outskirts of a city closer to the center.
I wanted to experience the tastes and smells of the country without being the oily foreign consumer, a superficial tourist, a voyeuristic intruder. Selfishly, I wanted to free myself of implication and seek refuge in the realm that I felt the most connected to — I wanted badly for food to act as the salve, the connective tissue, the equalizing force in a parasitic political relationship.
Erica explained the production and origin of each one — the kind of agave used, the soil properties, the climate in the region — while Rachael squinted at the labels. We commented appropriately on the nose of the first mezcal, on the roundness and smoothness on the palette.
It was doubtlessly a performance on my part, knitting my eyebrows over the tiny glass in my hand, swishing it dramatically from cheek to cheek, letting the smokiness coat my tongue. Perhaps by the end it was earnest. On how the mezcal opened on the second sip, the notes of sea salt and soil hitting the back of the throat after the last esophagus contraction post-swallow.
We did the same for the second bottle, a little greener and more lactic, fiery in a way that stayed in my cheeks and hugged my teeth. Left to ferment in a vat with water for several days, the result is a tart and fizzy liquid, an ecosystem-specific elixir. Having dreamt of starting a fermentation dungeon somewhere in my off-campus Chicago walkup, I asked again about the process, already trying to map my route to collect the ingredients once I got home.
Erica turned to me and shook her head, smiling. What have I done wrong? As she poured the last of the three glasses of mezcal, Erica continued with a shrug: There is just some special magic here.
The third pour was not mezcal but comiteco, the liquor from a single distillation of pulque. Pulque is fermented aguamiel, the sap, or more literally, honey water, found at the center of maguey comiteco, a specific kind of agave.
She asked us to sit with it for a moment in our heads, rather than our tongues: Taste this with an open mind, with a lot of thought.
Everything was good. Just found it odd that they refused to put leftover food in a box and hold it for us in their refrigerator for a couple hours. We have done it at other restaurants. And my partner manages a restaurant and does this for is patrons all the time. Very good option for al fresco dining. Food is good-we had brunch. Outdoor seating is comfortable and service was good. Only down side was service got slow as pace picked up. We had to wait awhile for our check when people were waiting for our table.
Great food, great staff, great experience! Will be going back. Super cool restaurant with great outdoor eating option. TVs make it a possible game watching venue. Comfortable seating, great for families. Went for Mother's Day brunch and they service was above and beyond giving each mother a rose.
No need to make a reservation because the host will not even look to see what you are talking about and give a major attitude when a reservation is mentioned. Also, the food runners are full of attitude. Not worth the price for nothing but attitude. Really a fun place to go and enjoy some great barbeque, great surroundings, and really top notch service. Would definitely go back again. Loved the space and the food! The menu is great!
We ordered a variety of everything and still didn't get to try everything we wanted. Another visit will happen soon. Good service, great food and perfect location. Patio is perfect for the summer too, and it is huge! First time visit, will def be back.. Pulled pork was great, good beer selection. I would definitely come back again whenever I'm craving some good BBQ. We were not impressed. The baby back ribs and rib tips were overcooked.
The beer was flat. The meat was dry, stringy, and appeared burned. The BBQ sauces were uninteresting. The corn beef sandwich was equally disappointing We were seated at a table next to a window.
I felt the draft even though I sat on the opposite side of the table. The wait service was not good. The waiter was not attentive to our needs.
I had to direct the waiter when it was time to take our order, correct our orders and request the bill. The corn muffins, collards, and shredded chicken were great but not enough to bring us back! We were totally disappointed with our experience.
We will never, ever return!! Can't get enough of the bbq. Great bbq and lunch specials. Super fun and relaxed. We will be back! Took my kids here for a bite to eat. I'm a first timer and have heard good things about this place. Let me just say that what has been told to me was totally underrated. This food was very good. The char on the ribs was spot on. The greens were, let me just say I thought my grandma had been in the kitchen. I mean this food was a hit.
The homemade hot link is a teaser so be sure to order more, because the taste that stays in your mouth will only be satisfied by another bite. Should say enough. Hey folks get here quick. We had a great time and the food was excellent. The only complaint I have is we specifically came to this restaurant for the ribs because it's a BBQ place and they were out of the St. Louis Ribs and Baby Back Ribs. That was a little disappointing considering these two items are what they are known for.
Great birthday dinner. Staff treated us really great for my birthday occasion. They were really friendly and helped make the evening go smoothly and made sure we had a great time. Good folks running the restaurant. The BBQ just isn't very good here. I want to like this place more but it misses for me. Really yummy and in the heart of sweet little Andersonville :. Very average food with average service. The wedge salad was something you would find at a Cracker Barrel, if that.
Disappointing in many ways. It wasn't very crowded but this seems like a fun place. It would be good for families or a large group.
The food was adequate. I had the pulled chicken. The meat wasn't hot and the bun was cold. The sauce choices on the table are good but also room temperature.
Cole slaw was delicious. I absolutely loved this place and will be returning as soon as possible! The food was delicious, atmosphere awesome and they have daily specials! Any ideas - particularly on the North Side? Want to stay up to date with this post? Log In or Sign Up to comment.
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