What You'll Get
The tortilla is a flexible staple of Mexican food, ideal for grilling around savory meat, wrapping around sweet peppers, or slipping under a locked door to bitter piñata party guests. Sample the possibilities with today's Groupon to Oaxaca Taqueria, valid at four locations in Brooklyn and Manhattan. Choose from the following options:
- For $6, you get 3 tacos or enchiladas (up to a $12.75 total value).
- For $11, you get 6 tacos or enchiladas (up to a $25.50 total value).
- For $18, you get 10 tacos or enchiladas (up to a $42.50 total value).
Oaxaca's tacos unleash a piquant bouquet of aromas in a restaurant that Time Out New York says “is as bright as its food, with sunny yellow walls and warm, welcoming employees.” Soft corn tortillas gain a pleasant heft from loads of locally sourced organic meats, house-made salsa, and produce still flecked with the tears of overbearing scarecrows. Chefs crowd carne asada, pollo guisado, fish, or carnitas into constructions that drew the eatery a comparison to a “stationary taco truck” from New York magazine. Each taco brings forth the complex flavors from meats with cilantro, a cool dusting of cotija cheese, and a vinegar-steeped lace of pickled red onions. Beneath clinking glasses filled with elixirs brought from home, enchiladas drip juicy stewed shrimp and draw nervous looks from origami napkins.
The Fine Print
Promotional value expires Sep 26, 2012. Amount paid never expires. Limit 2 per person, may buy 1 additional as a gift. Limit 1 per table. Dine-in and carryout only. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Oaxaca Taqueria
Oaxaca Taqueria captures the essence of Mexico's street vendors with authentic Mexican food made fresh daily with local and environmentally sustainable ingredients. Their devotion to all-natural meats and crisp garden-grown veggies hasn't gone unnoticed. The New York Times, Time Out New York, and New York Magazine lavished praise upon the food at Oaxaca's four locations, causing the food to become as full of itself as the patrons who frequent the eatery. Known for their light tacos and enchiladas, Oaxaca's chefs stuff carne asada, stewed chicken, and frijoles onto or into corn tortillas for entrees. They grill their Mexican sandwiches, known as tortas, on talera bread, and they serve heaps of their three entrees with rice and beans when catering. Each location boasts a daily lunch special featuring one of their three mainstays, which guests can with one of their traditional beverages such as jarritos or horchata.