Ayahuasca is a Third-Eye Hidden Gem in South Dallas
Ayahuasca is perhaps essentially the most out-of-sight restaurant in Dallas. For a little bit of background, within the Quechua language of the Inca Empire, aya means spirit or soul — or, possibly useless physique, relying on the place you look. The phrase rope refers to twine round one thing, like a rope or a woody vine. Collectively, ayahuasca is a line to the soul. If you happen to ask the proprietor of the restaurant that bears that title in Dallas, he’ll level to the center of his brow and matter-of-factly say, “It is your third eye.”
Mauricio Gallegos, proprietor of Ayahuasca.
Lauren Drewes Daniels
Ayahuasca can also be the title of a standard psychoactive brew concocted by a shaman and utilized in rituals and therapeutic ceremonies within the Amazon Basin. Hipsters and Hollywood stars dabble within the ritual and brew, trying to vomit in a tent in Costa Rica to get visions of their childhood.
In Oak Cliff, nonetheless, Ayahuasca is a darkish eating room behind Xaman Cafe — an intentional pairing of the medication man and the drink he makes. Right here, proprietor Mauricio Gallegos and chef Monica Lopez serve pre-Hispanic dishes and methods influenced by Oaxaca, Mexico.
A local of Mexico Metropolis, Gallegos travels to Oaxaca a number of instances a yr, bingeing on meals and drinks all through the area, every city with its personal traditions and recipes. Along with the menu concepts, substances and mezcal he discovers, Gallegos stuffs his suitcase with domestically made dishes and mugs to deliver again to his cafe and restaurant.
Every little thing liquid behind the bar at Ayahuasca is from Mexico.
Lauren Drewes Daniels
To seek out this hidden gem in Oak Cliff, do not search for an indication. There is not one. Enter at Xaman Cafe on Jefferson Boulevard and stroll down the one hallway towards a picket door. Inside candles present many of the mild. A tree-like desk in a single nook is dripping with wax, and the artwork across the house, a lot of it Catrinas in some kind, is all from Mexico.
Each bottle behind the bar is from Mexico: rum, gin, pink wine, and naturally a variety of tequila and mezcal. A home cocktail, the Pulqueloma ($15.50) is made with pulque, which is the fermented sap of a maguey plant (a cousin of mezcal), together with espadin (a wide range of mezcal) and a splash of lime and grapefruit served in a standard bowl-like cup produced from a gourd.
The Pulqueloma is made with pulque and mezcal, and is served in a standard cup.
Lauren Drewes Daniels
The cocktail menu, very similar to the dinner menu, will doubtless have some substances you do not acknowledge, however that is a part of the intention. Gallegos desires to introduce diners to pre-Hispanic flavors and traditions which have been part of the Mexican tradition for a whole bunch of years. He additionally sees it as a possibility for engagement between servers and diners; Servers will stroll company by the menu, asking them what seems to be fascinating or what sort of dish they’re in search of.
The bar staff may even gladly stroll you thru many bottles of mezcals, homing in on particular varietals and flavors. Just like the mezcal Nuestra Soledad, which is smokey in comparison with Derrumbes, from San Luis Potosi together with the coast, which has a slight citrus contact.
Chicharron confit in a salsa verde with heirloom tortillas.
Lauren Drewes Daniels
We began with the chicharron en salsa verde made with tender pork confit, a vibrant inexperienced salsa with chile de arbol oil served with criollo corn tortillas. The pork is fork tender and in good concord with the piquant salsa; wrapped in one of many from-scratch tortillas, it’s a lovely chunk.
The tuetano dish is steller and makes for an important present.
Lauren Drewes Daniels
The tuetano, nonetheless, we won’t suggest extremely sufficient. Two massive bones full of bone marrow are topped with a energetic chimichurri. A bowl of diced rib-eye is served alongside. Scoop up a spoonful of baked marrow from the bone and unfold it right into a criollo tortilla, then drop among the rib-eye within the center. High it with mushroom and bell pepper hash. There’s sauce too, however first attempt one chunk with out it. These $49 tacos are price each dime.
For a little bit of present, simply earlier than this dish is about down, a server lights totomoxtle leaves (husks) beneath the bones, creating a short firey spectacle, like a phoenix touchdown on the desk.
Octopus and Ink
Lauren Drewes Daniels
Pulpo and Tinta (octopus and ink) is an attractive and enjoyable dish. A big plate of grilled octopus is roofed in a diminished sauce which is splattered throughout the plate mimicking ink. The bite-sized chunks of charred octopus are good, not a second overcooked.
Caldo de piedra is one other show-off dish that additionally delivers gastronomically. This conventional Oaxacan soup, as Gallegos explains, is ready by the lads of the indigenous group of San Felipe Usila within the Tuxtepec area of Mexico to honor and acknowledge the ladies within the area.
Caldo de piedra with fish, prawns and broth. Contained in the bowl, two scorching stones prepare dinner the soup.
Mauricio Gallegos
The soup is served in jicara (gourd) and cooked on the desk with two volcanic stones {that a} server fastidiously drops into the broth. Cilantro, celery, pink chilies, onions, tomatoes and different spices are added plus redfish, pulpo and shrimp. After watching the broth boil after which simmer the ensuing wealthy broth and soup is kind of wonderful.
Reservations aren’t needed however are recommended to ensure you get a desk within the modestly sized spot.
Ayahuasca’s pleased hour runs Tuesday by Thursday from 5 to 7 p.m. and has $10 cocktails on provide — a margarita, mezcalita, paloma and some others. Go early for a cocktail, however you doubtless will not need to go away so plan on dinner as properly.
Ayahuasca, 334 Jefferson Blvd., Tuesday – Saturday 5 p.m. to 12 a.m.
