El Fortin - Reservar una mesa

This place is a little hidden in a very small place. You'll need a lot of time to find this place. The place is clean and very Ma Pa. I can see many locals coming. My friend and I came here for dinner. It wasn't too busy and we both ordered black mole. I was thrilled to try it because I saw that Mark Weins had tried authentic Black Mole in Oaxaca and it looked amazing. The mole is very dark and tasted very delicious. I added some salsa upstairs and it was even better. The Tamale wasn't bad. The interior of corn and meat was fresh and damp. We also tried the Chilacayota drink and it wasn't too sweet. They also serve handmade tortillas, which is always a bonus.

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The Enchiladas Campesinas were decorated in their mild, tasteful tomatillo sauce. In SoCali grew up and used for our style of food, these flavors were surprising. The sides were full, but the plate didn't leave you with a heavy feeling. Cool little place with a relaxed local feeling. The image of my half torn plate shows how much I enjoyed it. The plate was empty at the end of the meal.

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It's like home. Hand made tortilla burrito with enough when the right ingredients. The steak in Burrito was delish. People there were really nice and the food was good. I have read some of the other reviews and wonder if some know this is Oaxacan food. Something different from most Californias. Most Californias serve over done and Americanized Mexican food. This is home cooking.

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I love this kind of food. Is a real Mexican food restaurant. Is a home made food. I recommend. Yuo need to wait around 25 to 30 minutes for the food to be served, but is still good.

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The food was good, the coffee was excellent! They were very busy. Next time I want to try her mole with Stringos.

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