Oaxacan. Say it with me: Wa-ha-kan. Oaxacan food is an interesting variation on Mexican cuisine which I happen to enjoy. Fortunately one Oaxacan restaurant, El Jacalito, is not far from my house.
Oaxaca is a state in Mexico bounded by the states of Puebla and Veracruz to the north, Chiapas to the east and by the Pacific Ocean to the south. Like the rest of Mexican cuisine, Oaxacan food is based on staples such as corn, beans and chile peppers, but is varied due to the diversity in the land and the people. In fact, there are 16 indigenous groups in Oaxaca and each is distinguished by unique linguistics and customs.
El Jacalito is located in Lomita and my wife and I have been there a number of times; mostly because we both enjoy mole. Their negro mole is blended with Mexican chocolate, vegetables, nuts, seeds and spices and simmered quite a bit to achieve a thick consistency. If you’re visiting for the first time, I recommend the Oaxacan classic, chicken with mole negro.
Enchiladas de Mole Negro
Their chicken enchilada is prepared with their negro mole sauce. It is topped with shredded iceberg lettuce, Oaxacan quesillo cheese and sliced onions. This dish and their Burrito Oaxacaño are good introductions to mole. Other mole sauces include pipian (squash seeds) and amarillo (corn masa),
Ensalada de Nopales
The Ensalada de Nopales is a salad consisting of cactus, tomatoes and grated quesillo. The salad is served cold and without the grated cheese, it lacks flavor. Handmade flour tortillas accompany the salad which helped to enhance the flavor.
Enfrijolada y entomatada is available with cecina (grilled pork) or tasajo (grilled beef) or chorizo, along with tortillas, rice and beans. Quesillo and sliced onions top the traditional Oaxacan black beans.
Costillas de puerco (pork ribs) con salsa de nopales
Segusa with corn bits
Seguesa was first made by the Zapotecs, one of the 16 indigenous groups that inhabited the Central Valley of Oaxaca. El Jacalito makes their seguesa blending red mole with dried corn. The result is a thick mole sauce with mini corn bits and a nice blend of Oaxacan spices.
Tlayuda [tlay-OO-da] is large, thin, crunchy, partially fried tortilla covered with a spread of black beans, quesillo, cabbage, tomatoes, onion and avocado. A choice of cecina, tasajo or chorizo can be added to the tlayuda.
Another item worth mentioning is their El Jacalito Molcajete. It arrives to the table in grand fashion served in a huge molcajete made from volcanic stone. It contains a variety of meats, two types of fresh cheese, nopales, onions and other vegetables. This dish is meant to be shared with two or three people.
Burrito Especial
In addition to the native Oaxacan cuisine, standard Mexican fare is also available: carne asada, carnitas, chilaquiles, chile colorado, burritos and other items. They even have nachos for the kids.
Mexican beer (Pacifico, Corona, Negra Modelo) is also available by the bottle.
El Jacalito does not have a parking lot, but street parking is readily available. Don’t make a mistake by driving down the alley next to El Jacalito as the alley is too narrow to turn around.
El Jacalito, 24609 Narbonne Ave, Lomita, CA 90717