Oaxaca on the Gowanus

Oaxaca on the Gowanus

Seasonal Dish: Mole Negro – Joyce Farms shortrib, charred spring onions & potatoes

The short ribs in this dish were cooked until tender and glazed with the mole negro, which gives them a bittersweet spicy chocolatey taste. The charred spring onions and potatoes balances the dish so that no flavor over powers the other.

Service element: Hand crafted traditional clay plates that sit on hand woven Oaxacan place mats

Image result for oaxacan kitchen table mats Image result for oaxacan kitchen utensils

Servicescape: Waiters/Waitresses bring out the dish dressed in traditional Oaxacan outfits

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