Although it’s only been 2 week since when I had my 5 course Chef’s Tasting Republica PDX Dinner, I went back again this weekend. They aren’t kidding around when they say that their menu is always changing and has new items. In the week in between my last dinner and this one, they had dishes highlighting escamoles and huitlacoche that I missed out on. As soon as I realized I could make a dinnertime this week, I set up a reservation. I was able to enjoy 3 different dishes from the Meat and Fish forward menu that I did not get 2 weeks ago, and I was able to switch out to a new dessert that had appeared on the Vegetable and Fruit forward menu. So 4 of the 5 dishes I just had were different!

You can compare this Republica PDX Dinner to the last one that I recapped for exact dishes, but for this visit I opted to start with a cocktail as a reward for a hard-working week before dinner even began. This is one of many drinks crafted by Adriana Alvarez, with most cocktails highlighting mezcals and tequilas though there is a bourbon and a rum option available. The one I picked was the Where Without Whom, with Banhez Espadin & Barril (Mezcal), Ver Liqueur, Poblano Liqueur, Pineapple, Citrus, and Candied Pineapple. It was surprisingly easy drinking despite all the liqueurs.

To Snack

Republica PDX Dinner Menu for June 18, 2021: para picar, Maiz ancestral, chipotle, queso fresco, nopalitos. The corn masa boat with everything but the olive oil and queso fresco representing historical native ingredients from Mexico, and a nod towards colonialism and modern ingredients such as the oil and cheese being added to the indigenous diets.

I opted to try a distilled agave pairing along with the meal instead of wine pairings this time. Angel Medina, one of the co-owners (along with Chef Lauro Romano and Chef Olivia Bartruff) was the guide here. He explained where each bottle came from, the native plant and sometimes a bit about the distiller. The tastes were provided not so much to pair with the food while eating it, but as tastes in between.

I felt a little guilty in that I had wanted to come on a weekday so it was less rushed to enjoy it, but here I was on a Friday dinner seating. I would recommend to get the most of Angel’s knowledge, to try to come when he doesn’t have to balance your table with the rest of the full house on a weekend dinner night. We started out the first tasting with Derrumbes San Luis Potosi Mezcal, which I remember having a sweet fruit with highlight of salt, and not smoky. I had assumed mezcal had smoky undertones, so this was a surprise for me, and good learning.

Savory Courses 1-4

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