Well this post really should have happened a long time ago.  We discovered La Carta de Oaxaca probably four or so years ago (or I did, as Peter probably didn’t exist in Seattle quite yet, or was still getting acclimated).  I would assume everyone in Ballard, if not all of the Seattle area already knows about it.  It’s important for me to write about it, though, because we love it.  It’s become an excellent place for an early or very late dinner as it’s always packed.  The plates are small; it’s easy for us to order just a snack but way easier to order too much and then feel like we are dying a little bit from fullness as we try and counteract it with more tequila.  Of course, this is dying in a good way.  The food is delicious.  No surprise, I instantly liked the place based on how it looked.  The food just determines whether or not I go back.  It’s very bright with picture frames of various sizes crammed together to create a sort of mural on both sides of the restaurant.  It’s festive all of the time, and hot.  Fresh tortillas are made at a spot where you can be easily mesmerized if you sit at the counter where you can watch – the only downside to that seat is that the counter surface is seriously burning hot in certain spots, so either all the ice melts in your margarita glass or you feel like you need an ice bath if it’s August.  It’s a wonderful spot to sit if it’s freezing outside.  Every time we go here, we order the pork mole, which is sweet, savory, and surprisingly colorful, and I’m still trying to figure out how they prepare the rice on the side, my only guess so far being that it is cooked in chicken broth.  We also always order the beef entomatadas with the green sauce, thanks to Peter’s mom, who ordered it one time when we were there with his family and mine, and by some miracle we didn’t have to wait four hours for such a large group.  She’s a little averse towards spice, and I think this dish is fairly hot, so she was very brave, or into a margarita or two, or a little less averse to it that day, or they prepared it differently, or she hated it.  Anyway, it’s one of my favorites and I can almost eat the whole thing by myself but I have to give Peter a bite or two.

Peter is such a sport.  He has to sit and wait while I get a picture I am satisfied with (and I’m quite particular), every once in a while saying, “Can I drink it yet?”.  The margaritas are delicious here.  We both are real stinkers about margaritas made with sweet and sour or any type of prepared mix.  There is such a huge difference in taste when all ingredients are tangible, understandable, real things.  Although, that’s like any drink or food, really.  We have perfected the perfect margarita at home, and it’s so simple; it just takes a bit of elbow grease to squeeze out the limes.  But you know, exerting those few calories negates those you will consume by drinking the margarita, right?  This last time we went to La Carta was the very first time we had ever eaten at the bar, and I think from now on we will do that.  We like to have conversation with the bartenders; we end up learning so much more.  The bartender of La Carta used to be Zach Harjo, who now owns Ocho with girlfriend Gelsey Hanson, which is a restaurant serving Spanish tapas in a completely remodeled hot dog shop, but this is another post.  Now the bartender is Damon ___ (didn’t get the last name).  He was great, exudes a passion for good tequilas, and allowed us to taste his special creation, tequila infused with chiles de arbol, which when added to a margarita the drink is called a Teq Caliente (or something along those lines).  Sometimes when I eat or drink very spicy things my eyelids sort of sweat and I feel a little fuddled, even if I’m not drinking tequila, so you can imagine in this case what the room did when I had a few sips.  I have to say that although it’s a little crazy, it’s delicious, and I would order it again.  The spice also makes it easier to drink less, which I think on weeknights is probably a better decision.  I just can’t believe it took us so long to discover this treat after going here so many times.  So there, even if you already know all about this place, perhaps you didn’t know that, and now you do, so go get a fiery cocktail and a basket of chips and guacamole, at the very least.

Tags: ballard, chiles de arbol, entomatadas, la carta de oaxaca, Margarita, mexican, mole negro, oaxacan cuisine, perfect, spice