Jose Andres Elevates Mexican Cuisine at Oyamel

Oyamel’s Take on Mexican Kicks Off My Washington DC Tour

When I found out I was going to Washington DC recently, my first thought was, “Jose Andres restaurants!”  With that, I planned to make the most use of the time by visiting as many of them as possible which included Oyamel one night, Jaleo for lunch and Zaytinya for dinner the next day.  Starting my food tour with Oyamel was a good move as they delivered on their promise to provide: “The real flavors of Mexico, elevated.”

But first, let’s talk service.  Because as important as good food is, it can’t be DeathbedFood as a dining experience if the service isn’t there.  And Jose Andres sure appears to know how to do service.  In each Jose property we visited, the staff could not have been more flexible.  At Oyamel, for instance, we changed our party size at the last minute from 3 to 9 (which they graciously accepted) … then, upon arriving, we changed it back to 3 (which they also graciously rolled with).  Our server there (as at Jaleo and Zaytinya) was exceptionally knowledgeable – impressive, with a small plate restaurant which has 60 or more dishes on the menu!

So, on to the food.  Not to waste any time, let’s cut to the DeathbedFood!  The Papas Al Mole …

 

… Pro-Poutine, I’m becoming somewhat of a Poutine connoisseur.  I deem these fries, covered in a mole poblano sauce of almonds, chilis and chocolate, to be DeathbedFood Poutine.

It’s always nice to try something totally new.  For me, that was Baby Cactus Salad …

 

… while gorgeous, I’m thinking cactus may be an acquired taste.  Its slimy texture takes getting used to.

Meantime, Jose Andres always seems to deliver on the cocktail front.  I’ve had a few samples at The Bazaar in LA so I was excited to try their Oyamel Margarita …

 

… made with milagro blanco tequila, triple sec, lime and ‘salt air’ (foam), it’s easy to see why this is Jose’s favorite.  The salt foam should be mandatory on all margaritas!

Paired with the margarita, the Ceviche de peje-sol (Hawaiian Sunfish with Avocado) was a wonderful start to the meal …

 

… the roasted corn nuts were like crumbled Fritos on top – a nice complement to the otherwise smooth textures.

In many restaurants, as the saying goes, you can judge quality by the salad.  In Mexican ones, I think the same holds true for the guacamole.  Oyamel’s guac was exceptional …

 

…  made at the table, this guac with serrano chili really popped.

Finally making it to the second side of the extensive menu, we tried the Camarones al mojo de ojo negro …

 

… sauteed with chili, poblano pepper, lime and sweet aged black garlic, these babies were among the best shrimp I’ve had anywhere.

And dessert, Sweet Potato Flan …

 

… really nice as the sweet potato added substance not usually found in flan.  Plus, it was served with apple sorbet which cut through the richness and tamarind, a spice often associated with Southeast Asian cooking but which is also popular in Mexico.

So, Jose, thanks for an ah-mazing meal.  But I have just one request: PLEASE open an Oyamel in LA as I know your “elevated” Mexican cuisine would be much appreciated there!