Bed and Breakfast Inns

Alcala La Catrina ranks among the best restaurants in town, which is unusual since most of the restaurants two blocks from the zocalo of Oaxaca survive cafeteria-style atmosphere, mariachi and marimba, and the food mediocre. But the owner / artist Rolando Rojas took the plunge, and the bet has paid off: both the quality of Oaxaca, and the fee on a continent tasteful patio in the heart of the Historic Center.

The establishment is actually three combined companies in a two pieces of the history of prime real estate along the famous promenade Oaxaca, Macedonia Alcalá: a boutique hotel with high level of style, a gallery of works of art with Red and many other respected local artists, and the adjacent restaurant, run by Chef Juan Carlos Guzman Toledo.

The experience begins with an attractive young woman dressed in costume, smiling and welcoming in the restaurant's front door, kicking off his desk. The focal point is a great source of stone quarry. It Otherwise, the decor is minimalist, white walls adorned with art and a little gold stars placed series. However, the atmosphere somehow exudes comfort and warmth, perhaps facilitated by the lone strumming troubadour, half hidden behind a strategically placed group of plants.

Waiters are willing to demonstrate his command of English, whether needed or not, such as bowls of sauce, a smoky tomato base, and the other with a touch of shrimp chips are placed alongside (crispy corn toast, crackers flour).

The restaurant prides itself on its use of the season, locally produced ingredients, and boasts that when you sponsor La Catrina that is helping local economies. Vegetarian dishes, noted that "Slow Food", and the plates of the Isthmus region of the state. However, import occasionally cast as an outsider in particular, as Kobe beef.

Otherwise the menu covers all the basics: soups, salads and snacks, meat, poultry and pastas, seafood and regional specialties, a selection of three moles of Oaxaca. But even those dishes in the continental gender are presented often with local outbreaks.

Entrants are to be highlighted as poblano soup with mushrooms, squash blossoms and bacon, and yerba santa leaves stuffed with string Oaxaca and goat cheese in a green MECCO tomato and chili sauce. The salads range from traditional to unique (jacamar, sunflower seeds, toasted almonds, quenelle wheat, hibiscus flowers and fried cheese with dressing of hibiscus). The staff is very accommodating in terms of sensitivity to people with dietary restrictions or purist palate. For example, in our most recent night out, chef Juan Carlos was happy to meet my wife's request for a simple green salad.

The smoked tuna with mango-habanero sauce, along with white beans in coconut milk is prepared to perfection, the taste of each ingredient easily discernible. The sliced duck and fresh figs served on a bed of julienne zucchini spaghetti, covered with a dark, © Pure honey-fig. And meat lovers cattle are able to experiment with nontraditional either a rib-eye served with garlic cream guacamole and chile relleno, or go for something more from Oaxaca, mezcal-marinated steak pineapple and apple, served with garlic mashed stuffed chilies.

All after dinner soft drinks are available hot test high, and decaf, to expand its night without concern, perhaps concluding with a martini glass filled with a selection of three tropical fruit sorbets.

Also of note: La Catrina has developed a dedicated breakfast and lunch crowd, often composed predominantly of local residents. Coffee or tea, it is suggested the arrival, with hot, fresh bread and an assortment of pastries to order. Dishes include a variety of eggs and omelettes, traditional breakfast fare Oaxaca such as enchiladas, tamales, chilaquiles, and the usual grilled meats with side dishes of Oaxaca, unique and traditional salads and sandwiches with spinach, goat cheese, walnut, apple, basil, mushrooms and squash blossoms.

Catrina de Alcalá. M. Alcalá 102, a couple of blocks north of the zà ³ calo. Oaxacan Kitchen with an international flare. Locals and tourists.

Alvin Starkman together with wife Arlene operates Casa Machaya Oaxaca Bed & Breakfast (http://www.oaxacadream.com). Alvin received his masters in social anthropology in 1978, and his law degree in 1984. Thereafter he was a litigator in Toronto until taking early retirement. He and his family were frequent visitors to Oaxaca between 1991 and when they became permanent residents in 2004. Alvin reviews restaurants, writes about life and cultural traditions in Oaxaca, and tours couples and families to the villages.

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