By Karen Rogers
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March 1, 2020
Oaxaca (pronounced wa HA ka) is one of the southernmost of Mexico’s 32 states. It is a region known for its culinary arts, its cheese and its coffee. Javier Adrianna-Ruben, owner and manager of Habaneros Fresh Mexican Grill on Main Street in Hilliard hails from the Oaxaca region. He and his family have been fulfilling their dream of running a restaurant serving authentic Oaxacan street food since 2016. Walking into the strip mall restaurant near the Scioto Darby roundabout on a winter night with sub-freezing temperatures, I didn’t expect it to be very busy. But we could hardly find a table. We made our way to the back counter where we placed our order, and behind which a large group of employees wearing black Habaneros t-shirts busily prepared the food. One of the first things we saw in the food prep area was a spit with a huge hunk of meat grilling on it. Adrianna-Ruben says this is the meat for the pastor tacos, and it weighs around 200 pounds. Al pastor (meaning “shepherd style” in Spanish) is pork marinated in a red sauce and is sliced off the spit for the pastor tacos. The red sauce is made of dried chilies, spices, pineapple, and typically achiote paste, then slowly cooked on a vertical rotisserie called a trompo. Guajillo chile, garlic, cumin, clove, bay leaf, and vinegar are common ingredients, with cinnamon, dried Mexican oregano, coriander, and black peppercorns found in many recipes. When it comes to tacos, Habaneros serves varieties not found at your run-of-the-mill Mexican restaurant. We had to try the pastor tacos, and we decided to sample several other menu items that were new to us like lengua (beef tongue), tripa (tripe) and fish tacos along with mixed nachos. After paying for our food, we took a number on a stand to our table, where our meal was delivered quickly. Owner Adrianna-Ruben says, “We don’t have a huge menu, but we serve a variety of authentic Mexican street food at good prices.” He says their best selling items are their tacos, nachos and tortas. Tortas are gaining popularity now, but Habaneros was one of the first restaurants to bring the grilled and pressed Mexican-style, warm and crispy sub sandwiches to the area. The tacos were made with small, soft corn tortillas topped with diced onion and cilantro, and served with lime wedges and slices of fresh cucumber and radish. Our server also brought bottles of green salsa verde and a spicier red salsa to our table. We tried Oaxaca coffee (a regional favorite that is sweetened and heavily flavored with cinnamon) and Horchata, a sweetened, cinnamon-flavored rice milk drink. The Horchata was effective in counteracting the spiciness of the jalapenos in the nachos. Habaneros has a full-service bar, homemade desserts and great weekly specials. Taco Tuesdays feature $1 tacos along with drink specials. Happy hour is from 4:00 - 7:00 pm Monday — Friday with $6.99 margaritas ($7.99 for flavored margaritas), $1 off draft beers and $1 off chips with queso or guacamole and other food specials. On weekends, homemade pozole and menudo soups and tamales are available. Now this is REAL Mexican food that’s just around the corner.