Tierra del Sol Cuisine - Montavilla
Oaxacan restaurant · Montavilla
6935 NE Glisan St, Portland, OR 97213
Highlights
Authentic Oaxacan tlayudas, moles, and tacos
Authentic Oaxacan tlayudas, moles, and tacos
"Tierra del Sol focuses on Oaxacan classics. Arguably the most popular order is the Oaxacan tlayuda, a serving-plate-sized grilled corn tortilla mounted with a host of toppings, such as chicharron, avocado, Oaxacan cheese, tomatoes, cilantro, and more. A single meaty tlayuda is enough food for two. Tierra Del Sol is open for walk-up orders and online ordering." - Ben Coleman
"At its two eastside locations I find Tierra del Sol offers three different moles daily — served with masa dumplings, enchiladas, or chicken — and at its Foster-Powell and Montavilla spots I can also find both bean and meat tetelas." - Nathan Williams
"Chef Amalia Sierra’s Oaxacan moles and crunchy tlayudas are highly praised, but her tacos are equally as enjoyable. Like many other Portland restaurants, Tierra del Sol uses Portland-based Three Sisters Nixtamal, but the unmistakable flavor of blue corn stands out in these handmade tortillas. There are three meatless fillings — mushroom, cactus, and veggie stew — which come sprinkled with pico de gallo, avocado, onions, and cilantro. Tierra del Sol has two locations: a spot at Rocket Empire Machine food hall in Montavilla and a cart at Portland Mercado on Foster." - Waz Wu
"A standout truck among the stellar lineup of Latin American cuisine at the Portland Mercado, Tierra del Sol serves up authentic Oaxacan dishes, including tlayuda: a 14-inch crispy corn tortilla topped with asiento (chicarrón bits), black beans, queso Oaxaca and queso fresco, cabbage, tomatoes, red onion, radish, avocado, and cilantro. (It’s enough to feed two.) The cart also features a variety of moles, which all have richly complex flavors. Try the Mole Coloradito, the traditional red mole of Oaxaca, or the Pipian de Pollo, a green mole that originates from owner Amalia Sierra’s hometown. Patio seating is available, Tierra del Sol’s website takes orders online." - Janey Wong
"For five years, Amalia Sierra, a social worker turned chef specializing in Oaxacan tlayudas and moles, has run her destination cart, Tierra del Sol, at the Portland Mercado, a food cart pod in Foster-Powell. Now, she’s opened her second location in Montavilla, serving the same tetelas, tlayudas, and moles." - Brooke Jackson-Glidden
