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Authentic regional Mexican recipes straight from his abuela's kitchen set chef Christopher Chong's cooking apart from the mainstream. Start with a plate of crispy chapulines (fried grasshoppers), a favorite snack in Oaxaca, with a cold beer. You can easily make a meal of appetizers, including sopes amide with masa and various toppings and cochinita pibil tacos. Enchiladas come true Mexican style, with stuffing in hearty corn tortillas topped with spicy red sauce. Chang also prepares several styles of mole, the spicy specialty sauce of Oaxaca and Puebla. Sadly, entrees are served with the soggy mixed vegetables typical of Mexican restaurants, including carrots and chayote, rather than the fresh young veggies available from local farmers. It's a hot 20-minute walk uphill from the marina, so take a cab to lunch or dinner and walk the calories off on the way back. Reservations are advised, particularly for weekend evenings.