CASA MAYORDOMO is a new buffet restaurant, centrally located, in a renovated hacienda. Mayordomo is the major chocolate distributor in Oaxaca. Their chocolate stores are all over Oaxaca.
On one side is a Chocolatier, a cute cafe selling their famous treat. The other side is a Contemporary art gallery, featuring large canvases by Rojas and Mayes, well known Oaxacan, contemporary artists.
Walking towards the back is a large bar area with a large, bright sky-light. On one side is a large padded play room for children. The other side has the new and spacious restrooms. They are lacked one thing present in all Mexican toilets: a trash can next to toilet for used t-paper. It can only mean an advanced water system.
Conveniently located on the pedestrian street, Calle Alcalá, both breakfast and lunch buffets are offered. Dinner offers a full menu, bar drinks and music.
Everything is immaculate and dirty dishes are whisked away quickly. A small band performs Mexican music, quietly in the background.
I like abnormal amounts of fruit for breakfast and search for buffets. Casa Mayordomo was a great discovery. When I arrived at 9 am, several dishes were picked over. They were quickly replenished or replaced.
Fresh fruit was replaced several times while I was eating. The papaya and cantaloup were ripe. Watermelon was cut from the rind and nearly seedless.
Cereal and granola were plentiful as were fresh orange, papaya and grapefruit juices. Coffee and rolls were immediately brought to my table. I was also offered tortillas or toast.
Food was kept hot in chaffing dishes. The Fajetas de Reys were slices of tender flank steak in a tomato sauce with mild, red peppers. Costilla in Salsa Roja were meaty short ribs cooked tender in a mild green pepper sauce.
Frijoles Refritos were typical refried beans and served with tortilla chips.
Chilaquiles de Frijol were tortilla chips cooked in a refried bean sauce and covered in red sauce. This dish is usually prepared with green chile tomatillos sauce and the change was unique. Huevos con Jamon were typical scrambled eggs with ham.
Every visit the breakfast dishes were different. Next time, the eggs were Huevos en Salsa Roja, eggs scrambled in red sauce. Bistec de Puerco Empanizado, very thin pork, breaded and fried to nearly extinction. My favorite dish was the Frijoles Charros, (Cowboy beans,) a very unusual bean dish. Beans were cooked in a red adobado pepper sauce with tomatoes, onions, jalapeño peppers, ham and bacon. Delicious!
Bistec al Oregano were nice chunks of beef cooked with potatoes and spices. Chilaquiles de Guajillo were tortillas cooked with guajillo chiles, making it red, and not the typical green.
Another morning offered: Tacos Dorados de Picadillo de Pollo, corn tortillas rolled around chicken and fried; Huevos ala Mexicana, scrambled eggs with peppers and tomatoes; Chilaquiles Verdes con Chorizo, tortillas with green sauce with sausage; Rajas con queso, chiles, onions and Oaxacan cheese in a light cream sauce.
Salsa con Chicarron, was fried pork skins in a thick red sauce, my least favorite dish in the world. The chicarrones were backed in the sauce producing a spongey texture of twice-cooked fat.
Another visit, (yes, I love this place,) I sat at the last table in the restaurant, including the banquet room on the side. They once ran out of glasses, but kept the buffet full of hot food.
Huevos del Campo, were eggs scrambled in a light, green sauce with green peas and diced green nopales. Tinga de Pollo, shredded chicken breast in a red sauce with onions. Nopales con Atun was a mixture of cactus paddles and the fruit of the cactus, with tomatoes and onions. The Quesadillas were fried corn tortillas, folded in half and filled with cheese and celantro.
Saturday's buffet was the best. Crepas de Flor de Calabaza, were paper thin crepes, filled with Squash blossom flowers, Oaxacan cheese and covered with a light, green herb sauce. Chorizo con Champiñones, were mushrooms cooked with dark, Mexican sausage. Delicious, but really greasy. Of course, that didn't stop me from enjoying them.
Omelet Mitla was filled with cactus nopales and tomato slices. Costillo en Salsa were lean, short ribs in a green tomatillo sauce. Frijoles Fritos, refried beans can't be anything but delicious.
The Tocino, bacon, was thick slab and cooked to perfection. Jamon, ham, was the usual disappointing, yet typical lunchmeat style slices. Hot Cakes (pronounced "ott ka-keys") is the spanish word for pancakes. No doubt about the origin of that dish.
My empty dishes were promptly removed and the delicious coffee cup kept full.
Breakfast Buffet, $4.20US, is served from 8 am to noon. Lunch buffet, US$8.20, is served from 2 pm to 6 pm.
I asked if the low price was a "special" during the slow tourist season and was told "No, price is always the same."
If you want to run the gamut of Oaxacan breakfasts, start the run at Casa Mayordomo's.