Mole Poblano – Wong Eats

La Sirenita

Authentic Mexican cuisine falls under the same category as Chinese: elusive in the DMV area, corrupted (at least most of the versions served here), and revelatory to the uninitiated. For a long time, I have kept a deep secret – a Mexican restaurant serving REAL Mexican food, located in the heart of Mexican immigrant community in the Edmonston neighborhood, PG County. I discovered La Sirenita during my teaching breaks from a Catholic girls school just uphill, and I had inquired the store owners of a Mexican grocery store where to eat after purchasing some home-made Mole sauce. Without hesitation, they pointed me towards her doors and it is where I entered numerous of times when I was in the mood for the veritable thing, staying away from Tex-Mex versions assuming such guise. Finally, I have decided to divulge this well-guarded information. So here are some of my favorites in this locale.

Walking into this establishment, you know you have stepped into a different world. English is a minority language here (the waitresses are perfectly bilingual) and the non-Mexican face scarce. The menu is written in both languages but remains a bit inaccessible for those unfamiliar with the cuisine. What adds to the ambience is the jukebox pumping out loud Ranchera music with its characteristic polka-like beats interspersed by equally loud Mariachi music wailing out one’s miseries like the Blues. This would make one reach for a Corona or Dos Equis to either revel in the festive mood or drown one’s sorrow. But on nearly all occasions, my friends and I choose the non-alcoholic versions. Jarrito is the Mexican soda made with natural flavors and most importantly, natural cane sugar, unlike the high fructose corn syrup found in American soda. They come in all different fruit flavors along with their day-glo color which probably is the only non-natural element in it. This soft drink is more satisfying for its fruity element as well as the naturally filling sugars found in it. For a non-gaseous drink, I prefer to order Agua de Tamarindo. A mini jug arrived to the table filled with a concoction made from tamarind pulp, tasting slightly sour, quite fruity with a clove-like note, and slightly sweet from a judicious addition of sugar. A previous order has been Horchata which is a sweet rice and milk drink punctuated by notes of interest brought by cinnamon powder. There is a selection of fruit shakes that are worth venturing also.

There are a few appetizers or small-bites worth starting off your meal here and they are seafood based. The first is Tostada de Ceviche. A crispy fried corn tortilla is topped with a melange of squid, scallop, and faux crabmeat, all brought together by a tomato-based sauce spiked with a good hit of hot sauce, made tart with some lime juice, and fragrant with some cilantro. All the pieces of seafood were well-cooked without being tough or chewy and they tasted well-marinated in the spicy tart sauce. The perfectly ripe avocado slices provided the rich element to each bite as well as a softer contrast to the seafood and crunchy tortilla. This is definitely a very satisfactory meal-opener. An equally appealing order is Coctel de Camaron. This is a far cry from the Shrimp Cocktail that most have grown up on. Here fresh tasting small-sized shrimp are paired with cubes of soft and rich avocado, swimming in a pool of sweet and tart tomato sauce, spiked with hot sauce, and made slightly pungent with bits of fresh onion. Saltines are provided to add some starch to the seafood as well as add some relief (along with the rich avocado) to the bold sauce that tends to envelop all the taste buds. Another worthwhile order.

Tacos here are the order of the day. Again, this dish made the authentic way will dispel one’s notion of what it is. They arrive with a double layer of fresh and soft tortilla tasting recently made and exuding its corn-goodness much like ground hominy. The filling is made with marinated chunks of meat, not the usual ground meat, cooked on the flat grill and nearly greaseless but tasting savory. Here, these wraps are served with some limes and topped with a generous amount of sweet onion and green onions and cilantro – that simple. Maybe a touch of the fiery red chili or green chili sauces would be the additional dressing, but not the slathering of salsa that we are accustomed to. The pork and chicken versions hit the spot for my BFF who loves their rendition here and makes it a point to join my group when we visit here. Other versions made with barbecued goat, Barbacoa, and cow’s tongue, Lengua, are indicative of the level of authenticity one finds here. I quite enjoy the slight gaminess and chewy texture of my order made with tongue despite it being a bit fattier than the usual cuts.

A couple of other small bites are worth considering. Huarache is a grilled white corn cake much like a Johnny cake found in the South. The topping is a slathering of refried beans, some meat (chicken, beef, or no meat), some shredded lettuce and onion, and finished with a drizzle of Mexican sour cream, crema, and crumbly cheese, queso fresco. I enjoyed this plateful with the texture and taste of the corn cake, the smooth refried beans, and the milk products, with the mild crema and equally mild crumbled cheese tasting innocuous from not being aged. A few drops of the red and green chili sauces added the necessary punch for this diner, and it was satisfying indeed.

An order of Tamal was made on one occasion. They come either with a stuffing of pork and red chili sauce or chicken with green chili sauce. The cake arrived wrapped in corn husk, exuding more of its corn goodness into the savory cornmeal cake. The stuffing of chicken and green chili was a bit dry but sufficient to balance out the starch and it had a bit of piquancy to it. However, the cornmeal was quite dense compared to the Salvadoran versions that I have a penchant for. The slightly dry corners were an indication that they had been microwaved, thus making them drier than what they are supposed to be. Maybe spending some time in the steamer would have made these more enjoyable.

For the main course, one of my favorites is Mole Poblano. Pieces of chicken arrived slathered with the Pre-Columbian sauce that is quintessential to authentic Mexican cuisine with the use of ingredients indigenous to Meso-America: dried chilies, several types of roasted seeds including pumpkin and sesame seeds, and finally a surprising ingredient – chocolate. With this dish, the chicken plays the supporting role to this incredibly complex sauce with its nuttiness, spiciness, and a depth from the unsweetened chocolate, tasting fresh and house made. The side of steamy tortillas is necessary to mop up every drop of that elixir that I cannot get enough of. The other sides of Mexican rice and cooked pinto beans are decent and tasty, but overshadowed by the Mole. Another version of this dish is Enchiladas de Mole. Tortillas are stuffed with shredded chicken mixed with the Mole sauce and topped with lettuce, crema, and queso fresco, fresh Mexican cheese. This dish is a definite hit for me and my friends. When in a good Mexican restaurant, go for the Mole dishes when the sauce is this delicioso!

A seafood main course that we have tried is Camarones a la Plancha. Shrimp is cooked on the flat grill with pieces of onion, shell-on or off. A strong point in this house is the freshness of its seafood and this dish does not fail on that count. The butterflied and deveined shrimp tasted well=seasoned and still moist from the grilling with slivers of cooked onion adding some sweetness to each bite. My friend prefers his order with the shells on since he finds it too salty without the shells. In addition, cooking shrimp with shell on helps to keep it moist. This dish is worth digging your fingers into it, tasting the seasoning on the shell, and enjoying the seafood sweetness of each morsel. Another dish worth ordering is Camarones a la Mexicana. Pieces of butterflied and shelled shrimp come covered with a tomato-based sauce that is devoid of its acidic nature and enriched by a good dose of garlic that makes each drop worth savoring. Seafood dishes are strong suits here since the cooks execute the fresh sea ingredients skilfully in their offerings.

Everything at La Sirenita is Puro Mexicano – unadulterated, authentic, well-cooked, a bit of a dive, loud music, a bit garish decor, non-gringo, and inviting at the same time. It maybe a bit intimidating stepping though its doors the first few times. But with the delicious and fresh seafood like the Tostada de Ceviche, Coctel de Camaron, and the shrimp main courses, along with the veritable and oh-so-tasty Tacos made the real way, along with the star dishes made with the to-die-for Mole sauce, one is willing to overcome such trepidation and realize that this is the real deal, a far cry from what we have thought what Mexican cuisine is about. So, when you are in the mood for some good Mexican fare, plan a trip to this establishment, and stepping through its doors will feel like “Bienvenido a Mexico.”

Casa Oaxaca 2

Restaurants

A few months ago, I paid a visit to a modern Mexican restaurant in the Adams Morgan neighborhood of DC to sample their vegan menu (see blog). I was impressed by their modern approach to the presentation and rendition of some classic Mexican dishes like Quesadillas, Chile Relleno, and the Cactus salad, Nopalito. While I was waiting for the meatless offerings to arrive at my table, I had a chance to peruse the other dishes that would delight the die-hard carnivore. I had been anticipating my next visit during the four-month wait, thinking about some of the interesting sounding dishes that looked familiar and some new to my palate.

With an online offer coupon in hand (food blogging can make quite a dent to the pocketbook, thus I take “any means necessary” to make such hobby more economical), I showed up at Casa Oaxaca to meet a new online friend. Unfortunately, unlike my previous visit, the upstairs was not available to customers, thus I had no choice but to find the brightest lit table in the rather cavernous basement floor. Even under such lighting, it was a real challenge taking some decent photos with the low-level lighting which the staff were tempted to dim even further as the night progressed. Notwithstanding such challenges, my friend and I were quite excited about tasting the offerings.

While we were perusing the menu, we were regaled with a complimentary amuse-bouche. Small discs of freshly made tortilla were covered with some cooked beans and topped with cheese. The tortilla tasted home-made and slightly musky from the dried corn and lime powder. The beans were smooth and quite mild in flavor with the cheese adding a slight richness without overpowering its partners. A mild-tasting but nice start to the meal.

Our first order was Kekas since my dining mate was not too keen on the Grasshopper Cheese Fondue (yes, crunchy Chapulines is a common staple South of the Border). The plate came with a trio of quesadillas made with non-GMO (non-genetically modified organics) pink-hued tortillas. The one stuffed with fresh corn and huitlacoche had the sweetness of the former starch and the mustiness of the latter dark corn fungus, which is also another exotic staple in Mexican cuisine. The other stuffed with cheese, onions, and squash blossoms was a mild tasting and slightly sweet from the flower petals and onions, which made it quite distinct in its meek way. The boldest quesadilla was the Pork Carnitas stuffing which was thinly shredded pork with a rich savory sauce that stood out the most with its savoriness and bolder flavors. The side of Crema, light Mexican sour cream, added an additional unctuousness to these bites. This was a good appetizer with the quality noticeable in the cooking and the ingredients themselves.

The next course was a trio of Tacos de Cordero. It is basically soft tacos that envelop a mound of barbecued lamb meat. The meat was fork-tender and very tasty, although a bit too salty for my taste. The sauce had a hint of dry “wood” spices like cumin and cinnamon. The usual choice meat for a barbacoa is goat, but in this case lamb is used, which exuded a slight gamey note to the bite. The pickled red onions was the acidic relief needed for this rich dish and to balance the lamb flavor. The side of corn salad was delightful with its summer sweetness that was tempered by a hint of lime juice and cilantro. The refried beans were smooth and slightly smokey, which made them quite irresistible. The Mexican Rice was well-made but nothing extraordinary. If weren’t for the heavy hand in the salt, this would have made the perfect taco dish.

For our entrées, we chose a couple of dishes that represented authentic Mexican cuisine. The first was Tres Moles. It was a visually stunning dish with pieces of cooked chicken that were dressed with the traditional sauce of Oaxaca, Mole. I was curious to try this dish since I was only familiar with one type of mole sauce, Mole Poblano, which is made from a long list of dried chilies, nuts, and cacao. This restaurant’s version was probably one of the best I have had with some smokiness from the dried roasted chilies, slightly nutty, and the cacao added a dark rich note to the sauce – I was literally lapping up every drop of it from the plate. The green mole was made from tomatillos and garlic, and it was slightly acidic from the gooseberry relative. The red mole was quite piquant from the use of more searing chilies and it was the least favorite of mine. But this dish was a delicious study of contrast and it highlights the sophistication of this Pre-Columbian cuisine. This dish is a definite must-order at this restaurant and a tasty introduction to authentic Mexican cuisine.

The final entrée was Pato al Mole. Pieces of organic duck thigh are paired with a mole sauce made with figs. I was really anticipating the arrival of this dish judging by the name itself. However, the dish was a slight let down since the duck was a bit over-cooked and a bit too salty, and the sauce did not have any pronounced discernible fruity fig flavor but a slightly sweeter version of the Mole Poblano in the above dish. I appreciate the restaurant’s effort to take the traditional flavors to a more modern direction with the use of duck as the protein and figs as part of the mole sauce. However, I feel that it needs a bit of fine-tuning and it would be a great success.
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For dessert, we decided to try something that was typically Latin with a Mexican flair – Flan de Chocolate. It was basically a flan custard made with chocolate/coco and drizzled with some tequila. However, I found the flan a bit too dense and lacking the smooth creamy consistency which comes from as the result of condensed milk and the right proportions of ingredients to lighten it up. Furthermore, the chocolate flavor in the flan was produced from the use of coco powder and chocolate syrup which did not add much depth or richness. The pool of tequila did not do much to the dish and I felt it was not necessary. What a shame. Again, this dish needs fine tuning and it could be stellar. Unfortunately, it was ho-hum like the vegan version of Pastel de Tres Leches that I had on my last visit.

As part of the coupon offer, the final piece de resistance was a trio flight of different Mezcals, akin to tequila. Who would refuse such a treat, unless you are a serious teetotaler. Not familiar with the different types of this Mexican liquor, I was curious to discover something new. It is made from the Maguey which is a type of agave plant found in Oaxaca, closely related to the Blue Agave used to make tequila. The first offering was the plain mezcal. We were instructed to drink with a salt made with Chapulines (grasshopper – finally I got to taste it!) and a squeeze of sweet orange. I must say that this was a better version of Tequila Shots with the smoother Mexcal, the slightly smoky salt, and the sweet orange slice that did not produce that puckered face effect like with tequila. The second flight was a smoked version of the first clear mezcal – it was a bit too smokey for me although it is the most common version. The final version tasted like the coffee liquor, Kahlua, and my dinner mate enjoyed it much like a dessert wine. This was a great ending to the meal, which left us slightly buzzed but not inebriated due to the quantity of food we had consumed.

Just like my first trip to Casa Oaxaca to try its vegan menu, there were more highlights in this time’s tasting than the disappointments. The Kekas Quesadillas were flavorful with the different meat and vegetable stuffing especially the Pork Carnitas and Huitlacoche fungus. The Lamb Tacos were fork-tender and well-seasoned despite the slight over-salting. The Tres Moles was perhaps the best dish we tried and this restaurant’s version did some justice to this national dish with the complex sauces. The trio flight of mezcal shots was the perfect ending, a much smoother version than the back-throat-burning tequila. Casa Oaxaca is worth visiting to savor well-made authentic Mexican dishes that will dispel one’s prejudices or preconceived notions of this cuisine, and it will impress any diner with the restaurant’s familiar and exotic offerings.