Early on in our trip we went with the family to D.C. for a day of museums. Of course, we couldn't help but make the focus of our day a trip to Oyamel, which we had seen on No Reservations. Touting "small plates" and traditional Mexican food, my mouth was watering before we were through the National Gallery.
Our experience there was outstanding. Alex, our waiter, was helpful and the rest of the staff were like culinary ninja deftly clearly plates and making new delights appear in a marvelous dance. One of the highlights was lengua guisada, or beef tongue taco. Delicious - it was like creamy beef. Ok, it is hard to describe, I just encourage you to not be annoyingly stodgy and go all "eek, tongue!". You should not avoid something that is outright delicious!
Completing the fun: Alex told me I was sitting where Anthony Bourdain sat during the filming for No Reservations, and he didn't seem like the fibbing type. So, Anthony, I sat in the chasm left by your butt in the booth by the ceviche bar.
Mmm, lengua guisada! (and some cochinita pibil con cebolla en escabeche on the left)
Just as memorable as any lengua was the guacamole, and below is our best recapturing of the magic. It was made tableside, and in a rather peculiar portion (1 1/2 avocados?) so I went ahead and doubled the effort.
Oyamel Guacamole
(servings: never enough)
4 tsp red onion, diced fine
4 tsp serranos, diced fine
2 tbs cilantro, chopped
3 avocados, pits removed
1 lime, juiced
4 tbs tomatillos, diced
2 tsp salt
2 tbs queso fresco, or cotjia, grated fine
1) Mash the onions, serranos and cilantro to a rough paste
2) Add the avocados and mash to desired consistency
3) Add the lime juice, tomatillos, salt and fold. Top with the queso fresco.
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