Oyamel Cocina Mexicana
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Restaurant Week Dinner Menu

$40 per person

Choose one from each section


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Side Ensalada de Alex-César Cardini*
Side Caesar salad of romaine lettuce, Parmesan cheese, and house-made croutons
Cóctel Costeno
Traditional cocktail made with shrimp, tomato, red onion, cucumber, chile morita, avocado and garnished with Japanese peanuts
Ceviche de Culiacan*
Lime marinated bass with shredded green cabbage, serrano, onion, cilantro, tomatillos, and house-made salsa pequín
Ensalada remolacha
Salt-roasted local beets with cascabel dressing, walnut-goat cheese crema and a coco nib crumble
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Quesadilla hongo
Tortilla with melted chihuahua cheese and wild mushrooms in a guajillo chile salsa
Col de Bruselas estilo San Quintín
Col de Bruselas estilo San Quintín Crispy Brussels sprouts with a chile de árbol sauce, pumpkin seeds, peanuts and lime
Albóndigas enchipotladas con queso doble crema
Albóndigas enchipotladas con queso doble crema Meatballs in chipotle sauce with queso fresco and cilantro
Frijoles con repollo guisado
Peasant style soup with chicken stock, tomatoes, garlic, onion and tortillas garnished with crispy tortilla strips, avocado, cilantro and queso fresco
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Camarones al mojo de ajo negro
Wild caught Gulf Coast white shrimp sautéed with shallots, árbol chile, poblano pepper, lime and sweet aged black garlic
Tamal verde
Shredded chicken tamal with a green sauce of tomatillo, serrano pepper and cilantro
$
Frijoles con repollo guisado
Rancho Gordo alubia blanca beans stewed with guajillo and costeno rojo chiles, green cabbage and cauliflower
Costillas de puerco con salsa negra
Grilled salsa negra-cured Rocky Hollow Farms pork spareribs with shredded green cabbage and sliced white onion
$
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Taco cochinita pibíl con cebolla en escabeche
Yucatán-style pit barbecued Rocky Hollow Farm pork with Mexican sour orange and pickled red onion
Taco pollo a la parrilla
Grilled marinated chicken thigh with guacamole and grilled green onion
Taco de frijoles guisados
Rancho Gordo heirloom rebosero beans and chayote squash braised with guajillo chile and chipotle in adobo salsa, garnished with jalapeno en escabeche, cotija cheese, onions and cilantro
Taco chilorio de res
Shredded beef braised in a rich and tangy sauce of pasilla and guajillo chiles, topped with white onions

Postres

Pastel de tres leches con fresas
A traditional cake, soaked in Coruba rum and three milks, with rum-milk espuma and strawberries, served with a scoop of caramel ice cream
Flan de comote
Sweet potato flan with local apple sorbet, vanilla bean compressed apples, and tamarind sauce

FEATURED VINOS

Mars & Venus
Sauvignon Blanc, Spain 2018
$8 $30
L.A. Ceto
Cabernet Sauvignon 2017
$9 $36
Fish José Andrés Group minibar By JoseAndres Zaytina PEPE ChinaChilcano The Bazaar China Poblano Beefsteak Jaleo Think Food Lab Butterfly Mercado Little Spain
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401 7th Street NW, Washington, DC 20004 | (202) 628-1005 |
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