Recently my mom and I had dinner at the original Salinas location of the Oaxacan eatery I tried last summer in Gonzales. We sampled several items from the Oaxacan specialties side of the menu.
The picture in the middle shows the tamle with molé wrapped in a banana leaf and a quesadilla stuffed with tasajo encebollado. The quesadilla with sauteed filet and onions was my favorite thing. Tender, charry beef and carmelized onions bound together with a little cheese.
The photo on the right has a tongue taco, gordita with cecina, refritos and cheese, and I can't remember what the large item made with fresh masa was. Only that I was asked if I wanted a large or small, and this is the small size, taking up half the dinner plate! The cecina was but a flavoring in the refritos and the gordita was sodden and not freshly made. The tongue taco was very good.
The best of this meal though was the chavelas. Made with beer, wine, clamato, spices, celery, carrot, and fruit juice, it was very tasty and refreshing. My mother doesn't usually consume alcohol, but she kept reaching for my mug for more sips. (g) Another version, called chavelas preparada, has a ring of poached shrimp hung around the rim.
737 S. Sanborn Place