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Mi Mero Mole
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- Neighborhoods:
- Mt. Tabor, Southeast Uplift Neighborhood Program
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Mi Mero Mole
What Our Expert Scouts Are Saying
One cool thing about the New Food Order is all the words we’re learning. Today’s lesson is “guisado,” which means “stew,” though in the case of this new hot spot on Southeast Division, it’s more like “filling.” The menu on the wall lists dozens of guisados (made with nearly everything, from mushrooms to tongue to pork, of course), ready to fill tacos or burritos or to be served plated with fresh, chewy tortillas and beans on the side. Every day, the chef picks a handful to guisados to make, thus insuring visitors must return several times to get the full experience. You won’t complain.
What Our Expert Scouts Say
March 28, 2013
Borrego ahumado en mole negro. That translates to: I never knew lamb could be like this. Spicy, smoky, bathed in mole. Everything's made en casa, and you'll eat more tacos than you walked in hungry for.
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November 20, 2012
Furthering the guisado cause here in PDX, this busy taqueria specializes in Mexico City-style stewed meat and vegetable-filled tacos, burritos & quesadillas served alongside unique cocktails like the Horchata Borracha and Señor Brown (mescal and apple soda). Excellent house salsas round out a Mexican experience that’s deliciously outside the norm.
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October 10, 2012
Nick Zukin’s Mexico City-inspired eatery boasting homemade tortillas and a rotating selection of traditional stews and stir-fries, is refreshingly casual and bright—with prices that are bound to impress.
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Tips for Mi Mero Mole
April 19, 2012
This place is great. Tortillas are hand
made when you order (except for the ones they fry for chips). The guacamole is really excellent. Tequila is priced VERY fairly.
The thing to keep in mind is, this isn't an enchiladas-and-nachos kind of place. They make about 5 or 6 different stewed dishes each night, from a huge rotating menu. There is normally beef, chicken, seafood, pork, and a couple of vegetarian options. You just order tacos or burritos made from those 'guisados'. This makes it worthwhile to keep coming back, assuming you like variety.
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March 26, 2012
I was so excited to try this place, i love mexican food. But i was disapointed. Everything was bland. When the person i perceived to be the owner or manager asked me how my food was i foolishly thought he wanted feedback. I said my pork was lukewarm almost cold and he basically argued with me. He then said that in Mexico this dish is served at room temperature. In SE Portland too apparently. I like my food hot. Won't be back.
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