Oaxaca is known as one of the premier cities for food and drink in
all Latin America. The south central Mexico mecca for mole is noted for
more than the range of rich delectable sauces: internationally acclaimed
restaurants, enticing late night street food stands, unique culinary
and beverage items such as tlayudas, tejate, barbacoa de borrego, and of
course the iconic agave based Mexican spirit, mezcal. But despite its
gastronomic greatness, every year from early September until the cusp of
Day of the Dead towards the end of October, its restaurants suffer from
malnutrition - that is, not enough in the registers to maintain a
healthy level of financial sustenance.
Enter the inaugural Oaxaca Sabe, September 16 - 23, 2014. The weeklong event was the first attempt in recent memory by a group of restaurant owners to bring dearly needed revenue to eateries ranging from high end to middle-of-the-road, by offering fixed price menus at one accessible price. Yes, there is Saber del Sabor for those of substantial means, the always-seemingly-struggling springtime Festival de Humánitas, and the Feria de los Siete Moles held during the summer when there are already a number of food and drink events. What the city of Oaxaca has always needed has been something to give restaurants hope and keep their servers afloat, during a time of the year when the rains in full swing keep residents indoors, and tourism is at its annual low. Oaxaca Sabe appears able to provide the right recipe, despite startup shortfalls.
Twenty-three eateries each pooled 1,000 pesos for advertising and marketing, including website and online social media presence and posters. The promotional material boasted a three-course meal (comida or cena) of appetizer, main course and dessert, including beer, wine or mezcal (or soft drink, tea or coffee), all for 250 pesos gratuity included. And to boot, a series of private lots were seconded to provide parking at the rock bottom price of ten pesos an hour.
My wife and I attended three cenas on consecutive nights, two of which were exquisite in all respects, and the third, well, though high end, did expose flaws we had experienced there on previous occasions. Why go to a restaurant which had not previously made the grade for us? I suppose we thought "one last chance, and for 250 pesos, how can you go wrong at a dining room which has received international critical acclaim." We learned how - again.
We selected three esteemed city restaurants - Origen, Azul and La Pitiona. We've always considered Origen one of the top two restaurants in the city, the other being Casa Oaxaca. Origen did not disappoint, with all three courses selected by each of us living up to the restaurant's reputation, wine well paired, and a premium arroqueño mezcal, virtually never used as a house spirit. Since this article is not in the nature of a restaurant review, I will not turn it into one. I can opine with confidence, however, that where an eatery is found along a continuum of quality of fare and service the other 51 weeks of the year, there it will remain during a promotional week.
Enter the inaugural Oaxaca Sabe, September 16 - 23, 2014. The weeklong event was the first attempt in recent memory by a group of restaurant owners to bring dearly needed revenue to eateries ranging from high end to middle-of-the-road, by offering fixed price menus at one accessible price. Yes, there is Saber del Sabor for those of substantial means, the always-seemingly-struggling springtime Festival de Humánitas, and the Feria de los Siete Moles held during the summer when there are already a number of food and drink events. What the city of Oaxaca has always needed has been something to give restaurants hope and keep their servers afloat, during a time of the year when the rains in full swing keep residents indoors, and tourism is at its annual low. Oaxaca Sabe appears able to provide the right recipe, despite startup shortfalls.
Twenty-three eateries each pooled 1,000 pesos for advertising and marketing, including website and online social media presence and posters. The promotional material boasted a three-course meal (comida or cena) of appetizer, main course and dessert, including beer, wine or mezcal (or soft drink, tea or coffee), all for 250 pesos gratuity included. And to boot, a series of private lots were seconded to provide parking at the rock bottom price of ten pesos an hour.
My wife and I attended three cenas on consecutive nights, two of which were exquisite in all respects, and the third, well, though high end, did expose flaws we had experienced there on previous occasions. Why go to a restaurant which had not previously made the grade for us? I suppose we thought "one last chance, and for 250 pesos, how can you go wrong at a dining room which has received international critical acclaim." We learned how - again.
We selected three esteemed city restaurants - Origen, Azul and La Pitiona. We've always considered Origen one of the top two restaurants in the city, the other being Casa Oaxaca. Origen did not disappoint, with all three courses selected by each of us living up to the restaurant's reputation, wine well paired, and a premium arroqueño mezcal, virtually never used as a house spirit. Since this article is not in the nature of a restaurant review, I will not turn it into one. I can opine with confidence, however, that where an eatery is found along a continuum of quality of fare and service the other 51 weeks of the year, there it will remain during a promotional week.
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