Not only does Oaxaca have a new menu, but they’ve added additional street-side seating with many heaters to take away the fall chill.
I know, as I sat down recently with Prasad Chirnomula (also of Thali and Thali Too fame) and his partner
Thomas Brandt to sample the new items and enjoy some of the original ones.
We started the always scrumptious guacamole with fresh tortilla chips ($10) followed by the new nachos grande ($7 – $10) — added I was told as students had been requesting it. Ours had all three of the meat options (chicken, beef and pork) on top of the fresh tortilla chips with jalapenos and black beans all covered with melted cheese, topped with a big dollop of sour cream and served with a side pico de gallo. A meal in it
self.
Also new and— not to be missed — is the arepa a fresh corn cake layered with black beans and grilled chicken, all sprinkled with cheese.
For entrees we sampled the Costilla de res (braised beef short shorts) with meat so tender, it falls off the bone. Those ribs sit on sweet potato mash with fire-grilled pobalno peppers and are topped with ribbons of carrots ($21). Also tender is the three chile & negro modelo of braised pork shoulder and the carne asada. The latter is skirt steak seasoned with chile and epizote, marinated and then grilled and served with sweet potato mash with black bean and corn salsa ($19). Meat lovers will adore.
Also new are the three enchiladas ($15) topped with salsa roja and melted cheese, accompanied by rice and beans (you, of course, choose your filling). Not to be missed is the cojita, chile pepper, Mexican crema and lime topped corn-on- the cob, AKA Mexican corn ($5) and the fried plantains.
If you still have any room, try the incredibly moist tres leches cake ($ 7) spiked with banana liqueur.
I highly recommend heading to College Street to sample Oaxaca’s new creative new offerings.
– bonnie
Oaxaca Kitchen
228 College, New Haven, CT,
New Haven, CT 06511
(203) 859-5774
www.oaxacakitchen.com
Leave A Comment