Istmo
4.75/5
Welcome to Oaxaca! We know it for its mezcal (yum), but if you've wondered what Oaxacan food is like vs the blanket Mexican food we can find most everywhere in this city, then keep reading. This cozy place offers it all, from excellent and friendly service, to traditional Oaxacan dishes with the fairy godmother touch. Great flavor, without getting pretentious (not everything has to be a foam or covered in truffle to be good).about what it is, just really delicious food. For context, there were two of us and by the end not only was my tongue incredibly happy, but I felt like I needed to be rolled out. I've officially added this place to my list of returns.
Cocktails/Mocktails: 5/5 - Well these were just an absolute delight. We got the Entre Nubes, a boozy horchata that was equal parts childhood and the best of adulthood in one drink, Clarified Piña Colada, everything you love about the drink without the excess ice or smoothie consistency, and the Piña Tatemanda, perfect for anyone looking to get the flavor or a cocktail cocktail without the alcohol.
Short Rib: 5/5 - There's a new reigning short rib and she wears mole! While everyone claims their abuela's mole is the best in the world, I can definitely say that the chef's abuela has the best black mole recipe I've ever had. I don't know this abuela, but I will gladly come back and just drink this mole on its own. The meat was perfectly soft and shreddy, didn't need to even think about using a knife to get it to fall apart. Get extra tortillas because you're going to be sopping up this mole with whatever you can.
Hamachi: 4/5 - Continuing the sauce conversation, this dish proves that sometimes, fruit in a savory dish is exactly what you need. The passion fruit and habanero broth made this hamachi crudo take on a totally new flavor profile. Where crudos normally come swimming in acid and oil, this one is blanketed in a luscious sauce that satisfies both the spice itch and the sweet tooth. So why not a perfect score? I think the sauce needs a heartier fish to really bring it together. I found myself wanting to drink the sauce and forgetting it was the fish I was supposed to be enjoying.
Ceviche Tostada: 5/5 - The structural integrity of the tostada aside, this was perfect. Ceviche lovers unite, because this here ceviche was the gold standard. Beautifully balanced between the seafood elements and the acid, great texture, and the crunch of the tostada was the perfect amount of contrast. No notes, will have again.
Pollo con Mole: 4.5/5 - Now before you come for me, yes it's the same mole as the short rib, HOWEVER... it's difficult to give chicken a perfect score. Not because it wasn't perfectly roasted or seasoned, but because chicken in my book needs to be transcendental to warrant a perfect score. The mole is perfect, but when you have it on the short rib already, the chicken can only really hope for second place. Not a short rib person? Then get the chicken, you'll be happy you did.
Mocha Tres Leches: 4.5/5 - I don't normally like tres leches, there I said it. Yes I'm aware that this may incur my abuela's wrath from the beyond, but hear me out... when you've had one too many overly soggy tres leches, something in you decides you've had enough of this. HOWEVER, this mocha version presented me with something I genuinely enjoyed. The flavor was absolutely delightful. Everything you love about mocha, but in cake form. Flavorful, chocolatey, without being overly sweet... or wet. Not perfect enough to make me love tres leches, but delicious enough for me to enjoy it for what it is.
Pastel de Elote: 5/5 - Oaxaca's answer to the call of sweet corn bread, this was delicious. If you want something sweet, but don't want a mouthful of sugar, then this is it. The cake itself is a fluffy corn sponge with just enough sweetness to let you know it's dessert. However, add the mezcal syrup and whipped cream and you're officially in dessert territory.
Nicoatole: 5/5 - Not gonna lie, this is what I was most excited for (dessert wise). I think this dessert is actually perfect. From the flavor and consistency of the corn & coconut custard, to the contrast of the caramel and the brightness of the tropical fruits, this one hit all the spots my dessert addicted tongue craves. If panacotta has a Oaxacan cousin, it's this one, and let me tell you, she is the supreme.
