Saturday, July 10, 2010

¿Porque no?

4635 SE Hawthorne Blvd.
Portland, OR 97215
(503) 954 - 3138

Who would have thought one of the best taco places ever would be in...Portland. Not me. But once again, I was mistaken. ¿Porque No? has some of the tastiest tacos anywhere. I have eaten tacos all over the US and Mexico, so I was a bit skeptical, but everything about this place was amazing.

They offer unique cocktails such as the Michelada: Tecate with lime juice & a dash of Worcestershire served in a chile & salt rimmed pint glass over ic
e. Amazing. Salty, spicy and refreshing, I could drink these all day. They also offer a horchata that is spiked with barbancourt rum. I would have never thought to make a cocktail with horchata. They did. And it was awesome. The best way to describe this place is "unique." They focus on sustainability, and deliciousness.

Below is the chorizo taco and the camerones. I love chorizo. Really, really love chorizo. But this was hands down the best I have had. They make it in-house from Rainshadow El Rancho pork and top it with queso fresco, onions, cilantro & crema. The real magic comes, however, in the preparation. They serve it crispy, and in shreds. Which is exactly how it should be served. It was magic. The camerones included wild shrimp sautéed with chili seasoning & served with crema, cabbage, salsa verde, onion, cilantro & pineapple. These were some awesome shrimp tacos. Among the best around - and they were stuffed, as I was. As if that wasn't enough, I proceeded to eat four more tacos.

The Pollo Asado was spicy chipotle-rubbed grilled Draper Valley chicken topped with
crema, salsa roja & pico de gallo. A great taco to be sure, but nothing life changing.

Below is another chorizo taco, and the porque tinga. The tinga was shredded Cascade Natural Beef in a smoky pasilla chile sauce, topped with onions, cilantro, salsa roja & queso fresco from
Ochoa Cheese in Eugene. Messy, drippy, packed with flavor and delicious. The smokiness really shone through and delivered. I was a fan.

If you are already beyond full, what's the only reasonable thing to do? Order three carnitas tacos, of course. The carnitas were my second favorite of the day. Crisp & juicy braised Carlton Farms pork served with salsa verde, onions, cilantro & queso fresco from Ochoa Cheese in Eugene. Once again, the crispy texture of the pork was what won me over.

Below is the ceviche with cucumber slices. Line caught snapper & wild shrimp marinated in seasoned lime and served in a little glass cup with guacamole, salsa roja, cabbage, and sliced avocado. How do you think this one turned out? If you notice, we couldn't even resist the first slice of cucumber before taking the picture.

This place is unique, funky and delicious. A "must visit" in my book, and conveniently, only a 20 minute walk from Pine State Biscuits. After indulging in the delicious traditional Mexican cuisine, if you think you can stand to eat more, stop at a bar and a couple of the little shops in between and then hit up Pine State for some biscuits. Let's just say that I can stand to eat more, and I did. A great day of eating.

Outdoor seating in the rain, anyone?

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