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About The Southwest Portland Post. (Portland, Oregon) 2007-current | View Entire Issue (April 1, 2015)
4 • The Southwest Portland Post FEATURES April 2015 Mexican cafe serves country-fresh eats heaped with local vegetables, meat and poultry Mexico, embraces the “farm to fork” movement. Verde Cocina serves country- fresh eats heaped with vegetables, By Lee Braymen-Cleary meat and poultry raised by Oregon The Southwest Portland Post and Washington growers including Gathering Together, Spring Hill, Last week I overheard friends say DeNobles, Egg it On, Dancing Chicken, Southwest Portland lacks a restaurant Raymond Kuenzi, Sweet Briar Farm, up to their “eat-locally” standards. and Happy Cow farms. That’s not true, I yearned to blurt. Take, for instance, Carnica’s Instead, I suggested Hillsdale’s Verde resourceful Chorizo y Queso Fundido Cocina (Green Kitchen). “Spring’s appetizer. Waiter Abdon Carnica, the not here yet, but they’ve put out their chef’s brother, served me a homey and sidewalk tables. Get some early March large mélange of locally made chorizo, sun,” I enthused. melted Oaxaca cheese, pasilla pepper Recently named one of the top 25 strips, onions, corn, and sweet potatoes Mexican restaurants in Portland, this alongside trademark handmade masa café has offered three succulently tortillas. healthful Mexican/Northwest fusion The encased chorizo was only squares a day, not to mention a happy moderately spicy. Nor did it resemble hour and Sunday brunch for several harder Spanish chorizo. The eatery years now. cured these themselves. It was soft Located at Bertha Station (6446 and smooth, like no other sausage I’ve SW Capitol Highway) emphasis is tasted stateside. definitely on the “verde” because Their racier ceviche starter boasted a Chef Noe Carnica of Ganajuato, rainbow of faintly marinated carrots, cucumbers, tomatoes and red onions to accompany its lime finished tuna, fresh greens and tortillas. If a hot and truly spicy appetizer is just the ticket, there is Panzita del Puerco con Fuego. The menu puts it this way: “Chunks of pork belly, sweet and A modified Paleo creation offered on the day's specials list features russet potatoes, New York steak and multiple vegetables including mashed Yukon and onions over gold and sweet potatoes. (Post photo by Lee Braymen-Cleary) g re e n s i n o u r RESTAURANT REVIEW Sarah Allen and her daughter Lizzie soak up mid-March sun at a Verde Cocina's sidewalk cafe. They are regulars. Sarah, who always orders the cheese quesadilla accompanied by veggies and a bean-garbanzo mash, said "I love Mexican food. This place serves food that's healthy and delicious." Lizzie selected the menu's Paleo Verde with its wide selection of proteins. She specified the chorizo and bacon option for her salsa and wide array of veggies. "This place offers a lot of variety," she said. (Post photo by Lee Braymen-Cleary) famous Infierno salsa. This dish is HOT!” All of Verde Cocina’s food is moderately priced. This blazer is $11. I must say the entire gluten-free menu is not extensive but even offers vegan and Paleo diet options. It include specially blended mole gracing a couple of dishes as well as variations on carne asada, chile rellenos, quesadillas, even hot chicarrones made from sautéed tofu. That menu stretches daily, however, with specials often including seafood. I tried their simply served seafood medley. It was chock full, of course, of vivid veggies as well as clams, salmon, white fish, and shrimp. The scrumptious, warm-but-not-too- spicy sauce was perfect for sopping up with those handmade tortillas. A small smattering of brown rice leant a paella soup effect. If you want to introduce yourself to this road house nosh by nosh, you can try that indoor/outdoor happy hour from 3:30 to 5 p.m. Garnica’s cocktails are like no others I’ve tasted. Take the strawberry margarita: the berry taste predominates but borders on the savory, not sweet. Scrumptious. Then there’s the spicy tamarind margarita with an orange slice. Again, it’s rich, well balanced with tequila but not sweet. All of my Verde Cocina meals have been served in the upstairs dining area. There streamed and modulated Latin music performed by the likes of Ry Cooder and the Buena Vista Social Club set the scene. The downstairs bar and sidewalk music is louder, bouncier. Take your pick. Verde Cocina is open from 11 a.m. to 9 p.m. on Mondays through Thursdays and from 9 a.m. to 9 p.m. on Fridays, Saturdays and Sundays. Parking and the absence of dinner reservations could pose small bumps in your road to dining pleasure. If you don’t take in happy hour, try dining before 6 p.m. or after 7:30 p.m. Incidentally, if you want early information about a day’s specials, you can phone 503-384-2347. Family Dentistry • Sedation Financing available through Care Credit Dr. Steven Little 4455 SW Scholls Ferry Rd Portland Oregon 97225 The Spring selling season is in full swing. Homes are selling 11.5% faster than they did last year at this time and interest rates are still low. If you’re thinking about making a move, now’s the time! I’m a Southwest Portland resident and neighborhood specialist. Give me a call to discuss the market and let me show you how my client focused approach can help you make a move with confidence. Deirdre McDonnell | Realtor® dmcdonnell@windermere.com OFFICE: (503) 497-5422 • CELL: (503) 360-8939 www.deirdremcdonnell.withwre.com (503)291-0000 fearfreedental.com
