Restaurants > Bakery, Breakfast, Cuban, Dessert, Mexican

Mini Mercado Oaxaca

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9407 N. Central Ave. Phoenix, AZ 85020

602-395-0867

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Phoenix New Times
Recommended
BEST MOLE
Award Winner 2007

9407 N. Central Ave. Phoenix AZ 85020

Cuisine(s): Bakery, Breakfast, Cuban, Dessert, Mexican

Hours: Daily 8am-9pm

Price: $$ $, $$

Payment Types: MasterCard, Visa, cash
Attire: casual

Features: Takeout, Catering

Serving: Breakfast, Dinner, Lunch

Alcohol: None
Reservations: Not Accepted

Parking: Lot Available

Description

The small store may have only 10 tables, but the menu boasts more than 100 dishes. Regional specialties are attention-grabbing once the menu (it's all in Spanish, with exotic Oaxacan ingredients) is deciphered. Particular favorites: Botana Oaxaqueña (beef and special masa patties), tamales (wrapped in banana leaves with creamy masa), and the dynamite mole dishes.

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2007 | BEST MOLE

Even though mole shows up on a lot of menus around town, it's usually the token Oaxacan entree in a sea of Sonoran specialties. But at Mini Mercado Oaxaca -- located in the heart of Sunnyslope, where the burgeoning Oaxacan community has earned the 'hood the nickname "Little Oaxaca" -- the mole isn't just a stand-alone regional item. Here, it's joined by excellent sopes, chilaquiles, tlayudas (pizza-sized tortillas with a variety of toppings), and other hard-to-find dishes.In other... More »
2005 | BEST MOLE

There are a lot of great mole dishes in Phoenix, and consequently, this was one of the hardest categories to fill in BOP. Let's just say we never met a mole we didn't like, be it red, brown or green. The word "mole" comes from a Nahuatl word meaning "mixture" or "concoction," and true to the label, moles can contain a number of varying ingredients, including different chiles, onion, ground pumpkin seeds, and, if we're lucky, Mexican chocolate. Distinctive Oaxacan chocolate, ground with... More »
2001 | Best Top-secret Hideaway Mexican Restaurant

Now this is a jewel of a secret, deserving of only our closest friends. Virtually nobody except Oaxacan transplants knows about this charming mini market, restaurant and takeout station, but it stocks everything we need, including the elusive chapulines -- real grasshoppers roasted with garlic, lemon and lots of salt. We can buy the basics for our kitchen, including oversize tortillas called tlayudas, paste to make mole (black or red) and quesillo, Oaxacan cheese in long strips wound into a... More »

Oaxacan Wonders

By Silvana Salcido Esparza | Thu, October 24, 2002

More than 3,000 miles away, deep in southern Mexico, Elena asked me, "Do you know Juan?" I just smiled and shook my head. But she was right to wonder. Outside the beautiful city of Oaxaca is the tiny Zapotec village of Etla San Lorenzo de... More »
Oaxacan the Wild Side

By Carey Sweet | Thu, November 01, 2001

The kitchen is having some difficulty securing one of its specialties this week. My guess is that the chapulines are particularly feisty in cooler weather, making them harder to catch. Chapuline means grasshopper, and on some days the critters... More »