Decanting with Delkin
Latin Cuisine Expands
Eastward in PDX

          By Fred Delkin

     Upscale yet reasonably-priced southwest cuisine has established a second Portland outpost, flying in the face of a general malaise in the dining industry.  The Matador chain, founded in Seattle in 2004, arrived in northwest Portland in 2007 and opened a second establishment here in Janurary on East Burnside.   We attended the opening of this latest arrival and came away impressed with decor, service and the food & beverage choices.

Founded in Seattle's Ballard district, the chain now has two Seattle outlets, plus operations in Redmond, WA, Tacoma and the Portland pair.  The atmosphere claims to be 
"haciends-inspired" and includes a central oversized open fire pit blazinag away.  Tabletops are hand-crafted fifnlaid tile creations and wrought iron metalwork abounds throughout.  Owners Zak Melang and Nate Opper both claim Tex-Mex connoisseurship bolstered by construction design experience.

Executive chef Rodel Borremeo has crafted an imaginative menu and has a laudable 
background supervising two outstanding Seattle area kitchens, Ray's Boathouse and Caf‚' 
Juanita in Kirkland.  He cites blackened Ahi Tuna with Green Apple Slaw and Goat 
cheese-stuffed Jalapenos as his particular favorites.  We applaud the Dungeness Crab 
Cakes, quite moist and enlivened with minced Habanero peppers and a Coconut-Pineapple 
flavored cream sauce.  The Caarne Asada Skirt Steak is superbly tender after marinating for 
hours.  Braised Carnitas are slow-cooked shredded Pork with a tasty blend of spices and 
served with Black Beans, Salsa, Sour Cream and Tortillas for wrapping.  Habanero 
Enchiladas come with a choice of fillings and a fiery Salsa and a side of Guacamole with 
garlic-infused Sour Cream.

Tequila, Beers abound

The Matador outlets boast a very extensive Tequila collection.  There are no less than 90 
label selections, with the top end bottlings priced up to $100 per serving, though you can 
scratch your fermented cactus juice itch for far less.  Beer offerings emphasize Northwest 
microbrews on tap, but if you must carry through in Tex-Mex brew style, the most popular 
Mexican bottlings are on call.  

Happy Hour calls the after-work crowd daily from 4-6 p.m., and renews bargain bites from 
10 p.m.-1 a.m.  Food items for these hours are priced $4.00 or $5.00 and continuw the 
southwestern theme with Chicken or Shrimp Quesaadillas, Spicy fried Calamari rings, 
Habanero Prawns, Chipotle Chicken Wings, Casa del Matador Chili, Tex-Mex Spring Rolls and Beer-battered  Shrimp Tacos.  

Desserts are limited, but we can recommend a Banana-filled pastry fried & topped with 
toasted Coconut Ice Cream an a Pineapple/Rum Caramel sauce.

In summary, we find the Matador offerings to be a solution to ease the pain from the financial meltdown no federal government solutions will assuage any time soon, despite the assurances from the Messiah Obama and Lady Pelosi.

http://www.matadorrestaurants.com

© 2009 Oregon Magazine