Review: Calavera.

Oakland has certainly changed within the last decade. Now with hip bars and restaurants, the downtown area has really grown to an eclectic fun place to visit.

Calavera is a new Mexican inspired restaurant with not only interesting takes on Mexican cuisine but also some delicious cocktails. The décor is pretty cool with an open bar and kitchen but we decided to sit outside on their patio for lunch since it was a beautiful day out.

We started off with cocktails and both were absolutely killer. Refreshing, tasty, and creative.

Left: Right: "Princesa de la Maracuya" Mezcal with Orange, Fresno, Laurel, Passionfruit, and Ginger Espuma

Left: “Estilo Ron Cooper” Pueblo Viejo Blacno with Lime, Agave, Orange, Guajilo Sal de Gusano, and Mezcal Vida Copita (8/10). Right: “Princesa de la Maracuya” Mezcal with Orange, Fresno, Laurel, Passionfruit, and Ginger Espuma (8.5/10).

Guacamole Verde with Miltomate, Serrano, Cilantro, and Queso Fresco (8/10).

Guacamole Verde with Miltomate, Serrano, Cilantro, and Queso Fresco (8/10).

The guacamole was solid with hints of heat from the serrano chili and tartness from the miltomate (tomatillo) served with their nutty chips.

Plantain Fritters with Black Bean Chipotle-piloncillo Salsa (8.5/10).

Plantain Fritters with Black Bean Chipotle-Piloncillo Salsa (8.5/10).

The plantain fritters were a winner; perfectly fried balls of sweetness with a smoky chipotle dipping sauce. Super good.

Local Halibut Ceviche with Avocado, Salsa Mexicana, and Toasted Hominy (7.5-8/10).

Local Halibut Ceviche with Avocado, Salsa Mexicana, and Toasted Hominy (7.5-8/10).

The halibut ceviche was light with tons of acidity from fresh lime juice served with creamy avocado and crunchy toasted hominy.

Yellowtail Crudo with Passionfruit, Jicama, and Cucumber (7/10).

Yellowtail Crudo with Passionfruit, Jicama, and Cucumber (7/10).

The yellowtail crudo had more of a tropical influence with a sweet yet tangy passionfruit sauce and fresh crunchy jicama and cucumber.

Roasted Cauliflower with Salsa Placera and Shallots (8/10).

Roasted Cauliflower with Salsa Placera and Shallots (8/10).

The roasted cauliflower was super satisfying for a vegetable side dish; charred pieces of cauliflower with shallots and a flavorful sweet and sour sauce.

Left: Wild mushroom with Guacamole Verde, and Salsa verde Cocida Taco () and Mayan Axiote Rub Baby Pig Taco (8/10).

Left: Wild Mushroom with Guacamole Verde and Salsa Verde Cocida Taco (8/10) and Mayan Axiote Rub Baby Pig Taco (8.5/10).

Now their tacos are pretty small and you have the option of ordering one of a certain kind or three of a kind. We decided to just get one taco each in order to try the various types available. The pork taco was great with spiced tender meat with hints of orange and topped with pickled onions

Churros with Passionfruit and Chocolate Sauce (6/10).

Churros with Passionfruit and Chocolate Sauce (6/10).

Unfortunately, I didn’t care for the dessert; the churros lacked in flavor even with the accompanying sauces.

However, I enjoyed my meal at Calavera and loved their cocktails as well. Calavera is a fun restaurant with a great atmosphere so I’d rate it at a 7.5/10.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s