"For appetizers, we sampled a few a la carte dishes. The Chile Rellenos here are prepared differently than usual, with less of the thick egg batter and more emphasis on the filling. The picadillo relleno was filled with chopped chicken, seasoned with raisins and nuts, and served in a pepper sauce with a smoky hint of Chipotle. If you're not a fan of heat, you can opt for a milder sauce like the cheese-stuffed relleno, which, while not as spicy, is still delicious.
Of course, we had to try the mole. After recently dining at Guelaquetza, I can confidently say that Juquila's mole is good and stands up to the competition, but I still prefer Guelaquetza. It really comes down to personal taste. The mole sauce here is flavorful, so make sure to ask for extra on the side.
I opted for the Chilaquiles and Cecina as my main dish, and I found it to be a solid choice for the price. While I usually like my chilaquiles on the crispier side, the cecina (marinated pork steak) was tender and tasty. Another guest in our group enjoyed the Oaxacan combination plate, which cost around $12.99 and came with a delightful mix of chorizo, tazajo (thinly sliced steak), quesillo (Oaxacan string cheese), black beans, and rice.
A nice feature of this small place is that they have a beer and wine license. I tried my first michelada, which I’d best describe as a Bloody Mary with beer. It was... an interesting experience. Personally, I prefer my drinks and food to complement each other rather than compete.
I can't wait to return, especially when I saw their extensive breakfast menu filled with enticing spicy dishes to kickstart my morning—along with their large, fresh tortillas and a cold beer? Heavenly!"
