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- $23 for $30 worth of dinner, valid weekdays
- $23 for $30 worth of dinner, valid weekends
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La Calaca Comelona
Skulls, mosaics, and swaths of hot pink, orange, green, and blue vie for visual attention at La Calaca Comelona, both inside and outside on the garden patio. Even this kaleidoscopic, folksy decorating scheme, however, can't distract from the vivid flavors and subtle artistry found on plates. The cuisine is Mexican, and the selection extends far beyond the simple taco-and-chip pairings that some diners expect at other eateries. Many dishes are designed to highlight a particular region of the country, each made to order with organic produce and natural meats from farms in Oregon and Mexico. It's no surprise that La Calaca Comelona has enjoyed glowing mentions in More Magazine, Portland Monthly, and the Portland Tribune, which highlighted the restaurant's Día de Muertos–inspired decorating scheme with the headline "Even Skeletons Fatten Up Here."
The head chef dresses grilled chicken and pears with blackberry mole sauce; cloaks pork in banana leaves, achiote sauce, and orange slices; and grills steak and bacon with mozzarella, mushrooms, and tomato. Red snapper ceviche flourishes in a mix of lime, jalapeños, and capers, while the levanta muertos, which means "raise the dead," layers beans and rice with chicken, tomato salsa, and grilled plantains. Thirsty visitors can sip on traditional smoothies known as licuados, guzzle cinnamon-tinted horchata, and try the tepache, a fermented pineapple water.