Portozuelo - Review - La Raya - Oaxaca - The Infatuation
"Portozuelo is the countryside version of the restaurant and hotel group Casa Oaxaca, with more formal venues in town. The kitchen, fueled by wood, is situated in the middle of a small farm and orchard where they cultivate herbs like epazote and yerba santa, organic vegetables like carrots and beets, and seasonal tamala pumpkins. On weekends, this place is an excuse to excursion outside the city. You’ll sit in a covered patio in front of the fields and peacefully enjoy masa specialties from the comal, like memelas with lard and fresh cheese, and large quesadillas packed with quesillo and flor de calabaza (be sure to open them up to let steam out before the first bite). This is also where to try Oaxacan barbacoa, a dish involving a lengthy overnight preparation process and, typically, the sacrificing of a whole animal, either beef or lamb." - Mariana Camacho
