Chiles & Chocolate

07/02/08

not BYOB; also not so good

by shawlyk at Citysearch

Chips and salsa were really the highlight of the meal. The ratio of red onion-to-snapper in the snapper ceviche was at least 2:1. Mole sauce was great, but all proteins -- chicken, shrimp, snapper -- were overcooked, dry, and underwhelming. Super disappointing...

• Pros: in theory, Oaxacan is a great premise
• Cons: in execution, food is subpar

06/12/08

best mole sauce in all of NYC

by ktobiassen at Citysearch

This is the real deal for mole sauce, and the three varieties are the stars of the show here. If you're a fan of mole, you do not want to miss this tiny and charming place. If you've never tried mole (which is made with chilis and chocolate), you may want to start by trying a bite of a friend's order before committing to a full plate - it can be something of an acquired taste. The portion sizes are big. The appetizers are really good here, too, and they have a bigger seating area in the back when the weather is warm.

08/06/07

OK Food - Over Priced - Very Catchy Name

by bklynnupe at Citysearch

Tasty but a little overpriced. Tiny Tim sized portions that leave you wanting more. They proudly claim NOT TO BE A Mexican restaurant ; it's right on the back of the menu. I have to admit my wife and I were a bit confused because we counted at least two Lou Dobbs Brand Workers busy depressing American wages. Overall, the food wasn't bad, but it wasn't great. For example i had some Zucchini Empanadas and they were overwelmed with pepper. The poor Zucchini's never had a chance!

The tiny place was packed, but I do attribute it to the wonderful name and their newness. I have to honestly admit, i was too preoccupied by their needless obnoxious declaration that someone took the time to write.

I'm curious to see what others think, maybe it was just us?

• Pros: take out available
• Cons: tiny place

06/10/07

Best Authentic Mexican Cusine in Brooklyn - Oaxacan Food of the Gods.

by ryanblumkryzstal at Citysearch

For those of you not familiar with Oaxaca and its culture, it is the 2nd most southern state in Mexico bordering Guatemala and the Pacific Ocean. Oaxaca has the best food in Mexico... Period. Everyone knows it. They do things right there. Their specialty is Mole - a chocolate based sauce that has spices, cinnamon, and family secrets... you can put it on anything and it makes it better. I am originally from the Texas/Mexican border, where I was raised on authentic Mexican cuisine throughout my life. I have traveled all over Mexico. I have lived all over the United States. This place has one of the best and most authentic Mole and Oaxacan food I have ever had. I love it so much! Brooklyn needs this place. They represent everything that is wonderful, rich and magical about Mexico. I hope they stay a long time. Cause I need to have my fix at least once a week.

• Pros: Amazing, original, authentic and magical cuisine...
• Cons: The service is rough around the edges and the place is a little small... but its new york...

02/22/07

True to its name, this tiny Oaxacan restaurant fires up Park Slopers with mole dishes both spicy and sweet.

by Justin Hartung at Citysearch

The Scene
Unlike the spacious digs of its Seventh Avenue neighbors, this restaurant barely fits in a handful of tables and a kitchen. That leaves the neighborhood-heavy crowd--desperate for something more than the usual burrito joint--lining up outside for a table. The cocoa side of the restaurant's name plays out in a rich brown paint scheme, and black-and-white photos of Oaxacan life add personality, as does the ultra-friendly service.

The Food
The menu claims "We Are Not a Mexican Restaurant," even though Oaxaca is a state in southern Mexico. Sweet and fiery flavors mingle right off the bat: Seviche packs plenty of fresh shrimp, and also a nice chile kick; though dense pork tamales veer too far to the sweet side. Of the three moles available, the maroon-colored, complexly flavored Coloradito shines--an intoxicating accompaniment to tender pork--while perfectly grilled duck medallions benefit from a peanut-enhanced mole. Creamy flan resets bodily temperatures.