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