Guzina Oaxaca
Americano
Café de Olla
Carrot Bread with Pomegranate Marmalade
French Toast with Guava
Oaxaca Salsa
Mole Tamale with Chicken, Bean Tamale with Hoja Santa, Yellow Tamale with Chicken
Huitlacoche Omelet with Avocado
Side of Black Beans
Made to Order Tortillas
Tlayuda Tradicional with Tasajo and Radish Salad
Oaxacan Chocolate
Unable to carve out a trip to Oaxaca on this trip, the sites to be seen and foods to eat in Mexico City far too tempting for a first timer, it was via Uber that the early Wednesday trip was made from Condesa to Polanco for breakfast, the morning menu at Guzina Oaxaca almost as tempting as that at dinner with the restaurant itself brightly lit and doors flung open to the early Spring weather.
Open at eight o’clock in the morning daily, Chef Alejandro Ruiz trimming down his famous Casa Oaxaca el Restaurante to bring a taste of the region to the Capital’s most well-to-do neighborhood, those arriving at Guzina Oaxaca before noon can expect the restaurant to be fairly empty as staff members spend time attending to daily tasks such as folding napkins and completing order sheets while still offering the same sort of attentive service found at nearby El Bajio, the offer even made to offer some afternoon items just a few minutes after unlocking the front door, though in the end this would prove unnecessary given the breadth of interesting breakfast options.
Focused on Organic products and scratch cooking, the ‘local farm to table’ ideals of many new American restaurants seemingly old-hat throughout Mexico, it was with seats offered ‘anywhere you like’ that a two top was selected in view of the bar as well as a woman at the window hand-forming Tamales as well as fresh Tortillas, a bold Americano plus another gritty Café de Olla poured with the former complimented by free refills, the first of those presented along with complimentary housemade Bread featuring ground Carrots and a hefty spice profile alongside Jam made of Pomegranate.
Offering Cocktails even at this early hour, the Mezcal list particularly sizable, it was with light music chiming overhead that an order of four items was requested despite server’s warning that this was potentially ‘too much’ food, the total bill of just over $32USD all-inclusive once again deceiving as the portions are indeed quite large, the French Toast featuring two big slices garnished with a Flower and Guava puree originally feared to be under-dressed, but in fact just right due to the sweetness infused to a center that eats like pudding.
Brought a collection of condiments to supplement the entrees, a stone bowl of smoky Salsa presented alongside steamy Corn Tortillas and room-temperature Black Beans with a hint of Citrus, Green Onion and Cilantro, it was after no more than fifteen minutes that the rest of the order was presented in an array that quickly overwhelmed the two-top, the Omelet folded around Huitlacoche and a touch of white Cheese immediately noted by its smell and absolutely delicious as the “Mexican Truffle” added sweetness and a complex nutty flavor to the three farm-Eggs cooked firm on the outside, but creamy within.
Unable to pass-up fresh Tamales, the waiter telling us that two Chefs arrive *early* each day to have them ready for breakfast, it was with leaves and husks unfolded that three tight packages revealed their contents, the Corn flavored by Avocado Leaves and diced Chicken probably the most ‘standard’ of the group while the Black Beans in Sacred Leaf with fiery Red Sauce and version laced with Mole were both exceptional, the later even served with a sidecar of extra Mole that was liberally added to the Tortillas plus vegetables served alongside the Omelet.
Unfamiliar with the term Tasajo, a sliced and grilled style of Beef not dissimilar to Bacon in terms of its preparation and service as a Breakfast Meat, it was on the recommendation of the staff that a Tlayuda Tradicional accompanied by spicy Radish Salad was ordered as an example of a ‘typical’ Oaxacan breakfast, the crisp Tortilla layered with Refried Beans and Cheese anything but run-of-the-mill whether by itself or eaten with tender Meat and Salsa on top, definitely a dish worth searching out whether here or at one of the many street carts…though this one comes with comfortable seats, great service and a complimentary Chocolate for only a few Pesos extra.