| La Catrina de Alcala ranks amongst the city's finest | | | | dishes in the continental genre are often presented |
| restaurants, rather unusual since most other | | | | with local flare. |
| restaurants within two blocks of the Oaxaca's zocalo | | | | Particularly noteworthy as starters are the poblano |
| manage to get by with cafeteria-style atmosphere, | | | | pepper soup with mushrooms, squash blossom and |
| mariachis and marimbas, and mediocre food. But | | | | bacon, and hierba santa leaves stuffed with Oaxacan |
| owner/artist Rolando Rojas took the plunge, and the | | | | string and goat cheeses in a green tomato and mecco |
| gamble has paid off: both quality Oaxacan, and unique | | | | chili sauce. The salads range from the traditional to the |
| continental fare in a tasteful courtyard setting, in the | | | | unique (jícama, sunflower seeds, toasted |
| heart of the Centro Historico. | | | | almonds, wheat quenelle, fried hibiscus flowers and |
| The establishment is actually three businesses | | | | fresh cheese with hibiscus dressing). The staff is |
| combined in a two-story piece of prime real estate, | | | | extremely accommodating in terms of sensitivity to |
| along Oaxaca's famed pedestrian walkway, | | | | those with dietary restrictions or a purist palate. For |
| Macedonia Alcalá: an upper level boutique style | | | | example, at our most recent evening out, chef Juan |
| hotel; an art gallery featuring the works of Rojas and | | | | Carlos was happy to comply with my wife's request |
| several other respected local artists; and the adjoining | | | | for a simple small green salad. |
| eatery, managed by chef Juan Carlos Guzmán | | | | The seared tuna with mango and Habanero sauce, |
| Toledo. | | | | alongside white beans in coconut milk is prepared to |
| The experience begins with an attractive young | | | | perfection, with the flavor of each ingredient easily |
| woman clad in regional dress, smiling and welcoming at | | | | discernible. The sliced duck and fresh fig is served on |
| the restaurant's entrance way, ushering you to your | | | | a bed of julienne of zucchini "spaghetti," smothered |
| table. The focal point is a large, cantera stone fountain. | | | | with a dark purée of honey-fig. And beef |
| Otherwise the decor is minimalist, white walls adorned | | | | lovers are able to experiment with the non-traditional, |
| with sparsely placed art and a series of gilt stars. Yet | | | | be it a rib eye served with guacamole and creamy |
| the ambiance somehow exudes comfort and warmth, | | | | garlic-stuffed chili, or go for something more Oaxacan, |
| perhaps facilitated by the lone strumming troubadour, | | | | steak marinated with mezcal, pineapple and apple, |
| half hidden behind a strategically placed cluster of | | | | served with garlic puree stuffed chilito. |
| plants. | | | | All of the after-dinner non-alcoholic hot beverages are |
| Waiters are eager to show off their English | | | | available high-test, or decaffeinated, so extend your |
| proficiency, whether needed or not, as bowls of salsa, | | | | evening without concern, perhaps concluding with a |
| one smoky tomato-based, and the other with a hint of | | | | martini glass brimming with a selection of three tropical |
| shrimp are placed alongside totopos (crispy, toasted | | | | fruit sorbets. |
| corn-flour crackers). | | | | Also noteworthy: La Catrina has developed a |
| The restaurant prides itself in its use of seasonal, | | | | dedicated breakfast and lunch crowd, often comprised |
| locally produced ingredients, and boasts that when you | | | | of predominantly local residents. Coffee or tea is |
| patronize La Catrina you're helping local economies. | | | | suggested upon arrival, with warm, freshly baked |
| Vegetarian dishes, "slow food," and plates from the | | | | breads and an assortment of sweet rolls for the |
| Isthmus region of the state are noted. However, | | | | asking. Dishes include an assortment of eggs and |
| occasionally the odd import sneaks in as a special, | | | | omelets, traditional Oaxacan breakfast fare such as |
| such as kobe beef. | | | | enchiladas, tamales, chilaquiles and typical Oaxacan |
| The menu otherwise covers all the bases: soups, | | | | grilled meats with garnishes, both unique and traditional |
| salads and appetizers; meat, poultry and pasta; fish | | | | salads, and sandwiches featuring spinach, goat cheese, |
| and seafood, and regional specialties such as a | | | | pecan, apple, basil, mushroom and squash blossom. |
| selection of three Oaxacan moles. But even those | | | | |