La Oaxaquena has been selected as a best restaurant
by a major publication or website.
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Listed below are links to reviews of La Oaxaquena from around the web.
[ more from centerstagechicago]
"The brave should begin with an appetizer of botana huatulco, a combination of squid, shrimp and octopus (crikey! As far as the $8-$16 entrees go, you have your choice of seafood (including a superb red snapper Veracruz), super tortas (sandwiches bigger th..."
[ more from centerstagechicago]
"Though the neighborhood taqueria boasts its fair share of staple enchiladas, tacos and burritos con mole, the real treat here is the traditional fares from Oaxaca, Mexico. Try chiles rellenos Oaxaquenos (stuffed ancho chiles with cheese and smothered in a..."
[ more from chicagobites]
"A striking dish that drew "ooos" and "ahhs" from diners at neighboring tables, it too fell woefully short on taste. It was bland, overcooked, and disappointing like the rest of the meal...."
[ more from chicagofoodies]
"It's an ancho which isn't as hot but has an earthy sweetness like what is found in a good rojo sauce. They're served covered in a sweet fruity picadillo sauce that was completely different from anything I've ever had in the states or in Mexico...."
[ more from chicagoreader]
"This tiny family-run taqueria is one of the city's very few low-budget restaurants specializing in the sophisticated cuisine of Mexico's Oaxaca state. Regional specialties not found at your neighborhood Taco Borracho are the rule here, specifically a choc..."
[ more from chicagoreader]
"This small northwest-side taqueria offers loads of good things, many typical of Oaxaca. Botana Huatulco was a mix of toothsome squid, shrimp, and octopus, all well treated with garlic, onion, and olive oil...."
[ more from insiderpages]
[ more from judysbook]
| "La Oaxaquena is a small but colorful Mexican restaurant on Milwaukee Avenue. Every place has a different mole recipe, but I do like the sauce here and is reminiscent of what I enjoyed in Puebla, Mexico...." |
1 reviews
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[ more from metromix.chicagotribune]
"Second helpings The appetizer of nopales asados con chile y cebollitas combines lemon-and-salt-sprinkled cactus paddles that are grilled along with big green onions and a jalapeno. The tangy cactus, sweet onions and spicy jalapeno taste sensational when s..."
[ more from search.cityguide.aol]
"This Far North Side Mexican joint is the second one and an ambitious project in an area that's not exactly ''restaurant row. '' Taqueria la Oaxaquena, specializing in cuisine from the southern region of Oaxaca, Mexico, is a colorful little spot --without..."
[ more from vitalinformation.blogspot]
"Taqueria/Restaurant La Oaxaquena - The warm, generous owners of this place serve only a dabbling of actual Oaxacan food, fearing the Chicago market will not go whole hog for grasshoppers and other things. Regardless of the regionality, their kitchen produ..."
[ more from vitalinformation.blogspot]
"Now, the very Oaxacan tamals here, steamed in neatly bow-tied banana leafs, have never had a huge following. A three dimensional mole with distinct layers of fudgy brown, rust and yellow...."
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