Oaxacan food is iconic ... So,why is it so difficult to find someplace in Oaxaca that excels in it? Los Pacos was recommended to me by a local resident and I had high hopes for it. My first impression was good: nice location, not too close to the commercial zocalo, but nearby, and the interior was homey, comfortable, without coming off as contrived. My waiter was very attentive and helpful, but I don't think he understood what I wanted to eat. Granted, the menu's in Spanish and I can generally read a Spanish menu, but there were too many things on this menu that I could not make heads or tails of. I asked the waiter for a suggestion and he pointed to a sampler in the appetizers section. WHAT WAS I THINKING? Haven't I seen enough horrible tiki platters in my day to know this was not going to bode well for me? It didn't. I fell just short of hating it. Oaxacan? Really? A full one third of the plate was occupied by pork rinds and string cheese (chicharron and Oaxacan
queso), the reminding items were standard Mexican fare: a chile rellano (cold and soggy), two pieces or pork ribs (deep fried and pretty good), a lonely piece of this steak languishing under it all, and tow flautas (so deep fried I could not cut it initially). There was a red mole on the plate and it was good but not great. Oh how I wish I could turn back time. The one silver lining: the only dish I chose - a zucchini blossom soup with corn: it was delicious. I had two sangrias with my meal and total cost including drinks and tip was $34.00 - Way too much for such a flaccid, pedestrian dish.
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