La Cocina Oaxaqueña

Southern Mexican Food

There was a time in Seattle where most of us didn't know what Oaxacan food was; now we have several Oaxacan restaurants. The background has now become the mystery: the two men who brought Oaxacan family members to Seattle to share their culture and food don't like the limelight. Family members have split off and opened other spots. Misael Dominguez (former manager at Ballard's La Carta) and business partner David Gradwohl are the folks behind La Cocina. Having brought the background up, we now say, who cares? Abundance is always good.

Mole negro

La Cocina Oaxaqueña on Capitol Hill has been open since spring of 2013, having taken over a restaurant space where several places hadn't done well. It is clear that location was not the problem. La Cocina is busy most of the time, crazy busy on weekends. And don't even ask about happy hour. It's near night life which is a draw, but it's the food, cocktails, and atmosphere that bring people back.

The cuisine is simple and homemade. Misael has special mole ingredients, chille paste, and chapulines sent here from his home town of Etla in Oaxaca. Each year he sources the best ingredients at the local Etla market and in San Jose. His family works in the restaurant, executing the recipes by memory and from scratch. Their specialties include, among others, mole negro, costillas de puerco (pork in tomato sauce), and birria de borrego (stewed lamb with beans, rice, and pico de gallo). Tortilla chips are hand rolled, baked, and come hot to the table. In one corner, there is a salsa bar to enjoy with chips or whatever.

Birria de Borrego

While they focus seriously on food, there's a lot going on at the bar. And it's a large bar, taking it up a good portion of the restaurant space. Their cocktail list includes, of course, margaritas, and they also use unique infusions and ingredients to create interesting drinks. Bar manager Ryan Bishop explains, "We try to feature original cocktails that encompass a variety of spirits, so that every patron can find their particular brand of indulgence. Our Mezcal cocktails are made to highlight the smoky essence of the Mezcal while presenting it in a number of ways. It's a very complex spirit." He adds that, besides the fresh-made margaritas, the most popular drink is the Melrose Mojito, a Mexican take-off on the classic Cuban cocktail.

If you love being part of a scene, you'll feel part of things at La Cocina, And you'll learn a little more about Oaxacan cuisine.

La Cocina Oaxaqueña
1216 Pine St, at Melrose
Seattle, WA 98101
206-623-8226

lacocinaoaxaquena.com

Tacos Dorados

Connie Adams/March 2016