With six different molé sauces hand-crafted in-house and a sweet mezcal selection, Casa Oaxaca has been one of Adams Morgan's most popular spots for good reason.
Oaxaca may not be the most traveled-to part of Mexico, but according to what I
devoured at Casa Oaxaca in Adams Morgan the other day, the cuisine from this land-locked Southwestern region might be the most delicious. "It's all about the molé," said Casa Oaxaca's manager, Joanna Hernandez, who added each of the six different kinds molé sauce this restaurant has on offer is made in-house from scratch using secret and very complex recipes. For example, the molé negro consists of over 30 ingredients, ranging from various types of chili peppers to chocolate. "The secret is in the balance
of flavors," said Joanna, who noted that if you can clearly pick out a certain ingredient, like cinnamon for example, the molé isn't correctly balanced. What results when you do have a good balance of flavors is a symphony in your mouth—everything flavor is in harmony. Taking the notion of harmony one step further, Casa Oaxaca let's you be one with ingredients from the Earth by offering a fully vegan menu, including a poblano molé that, quite frankly, kicks ass. Paired with one of the many mezcals on offer (a popular alternative to tequila in Oaxaca), and suddenly the symphony becomes a fiesta.
Tres Molés w/chicken, $19
Enchiladas de Molé Poblano, $15
Fish Tacos, $12.50
Chile Relleno, $15
Mezcal Margarita, $9 (glass), $38 (carafe), $45 (pitcher) Hours:
Sunday + Tuesday - Thursday, 5 p.m. to 9:30 p.m.
Friday - Saturday, 5 p.m. to 11 p.m.