What You'll Get
Spicy food is a great way to separate the men from the boys, the women from the girls, and the girls from the boys if they get too rowdy at coed canoe camp. Measure up your taste buds with today’s Groupon: for $15, you get $30 worth of authentic Oaxacan fare Friday–Sunday. This deal's value increases to $35 if used Monday–Thursday.
Cooks at Monte Alban Restaurant cook up five different types of mole, slathering the sauce on authentic regional dishes. The delectable menu has garnered praise from Zagat and Los Angeles magazine, who named Monte Alban a Best of LA selection, a designation more prestigious than the Nobel award for peaceful guacamole-dipping strategies. Eaters might jump-start the meal with a tamal de rajas, replete with sautéed veggies and cheese ($2.75), or a plate of fried plantains with rice and beans ($4.25). A plate of cecina adobada boasts a slab of meat with barbecue-style seasoning, rice, and beans ($9.50), and the camarones a la diabla coats crustaceans in a spicy mix ($12.99), emulating the racy salsa-wrestling traditions of shrimp on spring break. A drink menu includes Tecate-based micheladas ($4.99) as well as horchata, agua de tuna, and other aguas frescas.
The Fine Print
Promotional value expires Jun 14, 2012. Amount paid never expires. Limit 2 per person. Limit 1 per table. Reservations recommended. Dine-in only. Must use promotional value in 1 visit. No cash back. Not valid with other offers or promotions. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Monte Alban Restaurant
Prepared from scratch using authentic recipes passed down for generations throughout the many regions of Oaxaca, Monte Alban Restaurant's cuisine earned the eatery a spot on Los Angeles magazine's Best of LA list. The honor is a testament to the restaurant’s culinary team, which crafts fire-roasted salsas, blackening seasonings, and handmade tortillas from scratch using ingredients from local sustainable producers. Dishes include tortillas filled with cheese doused in guacamole red salsa, a vegetarian turnover with squash blossoms and mushrooms, and five moles that include a yellow mole flavored with dry chiles, pepper, and cumin.
To wash down spicy bites, barkeeps whip up specialty cocktails and glasses of wine, beer, and Atole Blanco ó Champurrado—a hot drink made from corn dough. Feasts unfold in Monte Alban's cozy dining room, which surround guests with paintings of Oaxaca's mountainous boroughs.