Owner-chef Oswaldo Bibiano, a semifinalist for this year’s Best Chef Northwest honors at the James Beard Foundation Awards, grew up in a tiny town in Guerrero, a state on Mexico’s Pacific coast mostly known for its beach resorts of Acapulco, Ixtapa and Zihuatanejo. Bibiano intently labors in a tiny open kitchen, pumping out an impressive range of traditional and time-consuming regional recipes, many inspired by his grandmother. Much of the joy here is found in foods plucked and mopped with the kitchen’s terrific, fist-size homemade corn tortillas. In a style that’s easy to fake, Bibiano is the real thing. Does it get more authentic than that? The Oregonian – Read more>
