You know what's good? Deep fried ribs. That's freakin' good.
This is at Juquila, a longstanding favorite. Not the finest or subtlest of Oaxacan (that award currently goes to the Oaxacan joint at Wilton & Melrose, Antiqua Oaxcana or something like that). But it's comfy, it's fine.
Last item on the specials menu turned out to be a rack of pork ribs, all spiced up with the usual Oaxcan blend, and then deep fried. It's a little dry, and very, very intense. Not battered. Just seared-shut and intensified.
Unrgh. I mean, unrgh. I mean, UNNRGH.