It’s been several months since we’ve sent out a newsletter update, so this one is going to be a doozy. Remember, we send out most updates via Facebook and Twitter, so if you’ve felt like we’ve been ignoring you, follow the links at the end of this post for our Facebook or Twitter pages.
In this newsletter:
- Yucatecan Dinner, Monday, October 14th
- New Location Coming to Chinatown
- Tequila Tastings are Back
- Join Us for a Tour of Mexico City and Oaxaca
- What’s Up with that Jewish Deli Cookbook?
Yucatecan Dinner, Monday, October 14th
Pablo recently returned from the Yucatan (that’s Tulum pictured above where Pablo visited) and he’s eager to eat some more Mayan food. So Nick and Abimael (our Mayan head cook) are going to team up for a 4-course feast and you’re invited. Here’s the menu:
Sopa de Lima: The Yucatan’s version of tortilla soup
Tamales Colados: Yucatecan banana leaf tamales made with a very fine dough
Surtido de Carnes: Three Yucatecan meat dishes: pavo relleno negro, panucho de cochinita pibil, longaniza yucateca
Papaya con Queso: Candied papaya with gouda
When: Monday, October 14th, 7pm
Cost: $27.50 per person, drinks separate
Please email us or call 503.232.8226 during business hours to reserve your spot. We have limited seats available and we expect the dinner to sell out quickly. There will be a vegetarian option, but we will not be able to accomodate vegans this time. The relleno negro will not be gluten-free, but we can provide a substitute. However, all dietary concerns must be noted at the time the reservation is given. We’re sorry, but we will not be able to accomodate dietary restrictions last minute.
As many regular customers know, we’ve been working on a second location for several months. Finally, we have some news: construction has begun. We do not have an opening date yet, but we hope construction will be completed by December.
The new restaurant will be located at the corner of NW 5th & Couch in the Goldsmith Building, right off the Max line, next to the wonderful folks at Orox Leather. (The family that owns and runs this leather store are from Oaxaca.) The menu will be largely the same, specializing in guisados (our Mexican moles, stews, and stir-fries), but slightly expanded. We will still be making fresh tortillas by hand using freshly-ground nixtamal.
We are building a dedicated bar, but will remain a counter-service restaurant in order to keep prices reasonable. Until our staff is fully-trained, we will only be open for lunch. We currently plan to be open Monday through Saturday from 11am to 3pm. We hope to expand to happy hour and dinner and maybe even eventually late night or breakfast taco/burrito take-out. But we plan to take it slow.
Tequila Tastings 1st & 3rd Sundays
Sunny Sundays are gone. But don’t be glum. Come drink with us.
Tequila tastings are back!
Every first and third Sunday at 4pm, starting this Sunday, the 6th, we’ll be pouring tequilas and mezcals and talking agave. We might even throw in a sotol or two. We’ll begin at the begins:
October 6th, 4pm: Blancos, blind-tasting 5 unaged tequilas
October 20th, 4pm: Reposados, blind-tasting 5 slightly-aged tequilas
November 3rd, 4pm: Anejos, blind-tasting 5 well-aged tequilas
November 17th, 4pm: Mezcals, blind-tasting 5 mezcals
Please email us to join our tequila tastings newsletter or RSVP. We do have a limit on the number of participants for each tasting, so we do need you to RSVP. We also host private and group tastings, so feel free to contact us if interested in one of those.
Tour of Mexico City and Oaxaca
Mexico City: 20 million people, the king of street food and haute cuisine, the largest markets in Mexico, Lamborghinis driving down 16th century cobblestones.
Oaxaca: one state with 16 indigenous peoples, the heart and soul of Mexican home cooking, the center of artisan mezcal production and native handicrafts.
Two Mexicos, both awe-inspiring, in one trip. Clayton of Experience Tequila is teaming up with Nick from Mi Mero Mole for their second tour of Mexico. While many of the details are yet to be determined, we wanted to give people an early opportunity to show their interest in joining a guided tour of these two Mexicos. Not only will this tour combine Mexico City with Oaxaca in one trip, but also agave spirits and their production will highlight the trip along with some of the best food in Mexico.
The tour will take place in late winter or early spring (likely February, expect temperatures in the 70s and 80s) for at least 8 days and 7 nights. All expenses besides airfare will be included in pricing.
Please email us if you are interested. The last tour did sell out early.
Artisan Jewish Deli Cookbook? Whuuuuh?
Finally, as many of you know, Nick, the gringo at the counter most nights, is Nick Zukin, the “Zuke” in Kenny & Zuke’s. Three years ago, Nick began writing a Jewish deli cookbook with Michael Zusman. For many years, Michael sold bagels at the Portland Farmer’s Market. Along with Ken Gordon (“Kenny”), he was one of the first people Nick approached with the idea of opening a Jewish deli in Portland specializing in house-cured and smoked pastrami and hand-made bagels. It is Michael’s recipes that Kenny & Zuke’s uses for most of its breads.
The book is much more than a Kenny & Zuke’s cookbook, however. The book has recipes and profiles from all of the revivalist, artisan Jewish delis in North America — Stopsky’s near Seattle, Wise Sons in San Francisco, Caplansky’s in Toronto, and Mile End in New York. There are also interviews with Jewish cooking luminaries, like Joan Nathan, and histories of the deli itself and its most famous foods, such as pastrami.
You don’t have to be a Jew to love this cookbook (though it doesn’t hurt). Any home cook will find plenty to make their tummy grumble. Have a look the next time you’re in or at your favorite bookstore.
We are selling the cookbook at Mi Mero Mole, signed by the authors, with various freebies each week with purchase. You can also currently get a signed copy for 30% off from Powell’s, at Kenny & Zuke’s, or on Amazon, of course. It’s even at CostCo.
Tue: 5pm – 9pm
Wed: 5pm – 9pm
Thu: 5pm – 9pm
Fri: Noon – 10pm
Sat: Noon – 10pm
Sun: Noon – 9pm
Thanksgiving Day: Closed
Black Friday: Noon – 10pm
Christmas Eve: TBD
Christmas Day: Closed
New Year’s Eve: TBD
New Year’s Day: TBD
Facebook, Twitter, Google+, Yelp
Remember for more up-to-date information, we post specials and changes to the menu using Facebook and Twitter. See here:
Also, if you’ve been to the restaurant and enjoyed the food, we’d love to have you let people know on Google+ or Yelp:
Mi Mero Mole
5026 SE Division St
Portland, OR 97206