Portland is a city known for its vibrant food scene, where culinary traditions from around the world come together to create something truly unique. República, nestled in the bustling Pearl District, offers a dining experience that transports you straight to the heart of Mexico. As a traveler with a deep appreciation for authentic, thoughtfully crafted cuisine, I was excited to explore the offerings of this highly praised establishment.
A Warm Welcome and an Inviting Ambiance
Walking into República, you’re immediately struck by the modern yet warm atmosphere. The design is minimalist, with an emphasis on natural light and clean lines, allowing the food to take center stage. The staff, friendly and knowledgeable, greeted me with the kind of hospitality that makes you feel like a cherished guest rather than just another diner.
A Culinary Journey Through Mexico
The menu at República is a love letter to traditional Mexican cuisine, elevated with contemporary techniques and local ingredients. It’s not just a meal but a culinary journey through Mexico’s diverse regions, with each dish telling a story.
Appetizers: A Taste of Tradition
I began with an assortment of appetizers that immediately set the tone for the evening. The Tetela de Frijol, a traditional Oaxacan dish, was a delightful surprise. This triangular masa pocket, filled with earthy black beans and topped with tangy salsa verde, was both comforting and complex. The texture of the masa was perfect—soft yet with a slight chew, and the beans had a depth of flavor that spoke of long, slow cooking.
Another standout was the Aguachile Negro, a dish that balanced heat and acidity in a way that was both refreshing and exciting. The shrimp, marinated in a black aguachile made from charred chiles, was served with cucumber and radish, providing a cool contrast to the spice.
Main Course: A Symphony of Flavors
For the main course, I opted for the Mole Negro—a dish that embodies the soul of Mexican cuisine. Mole is often described as a complex sauce, and República’s version did not disappoint. The mole was rich, with layers of flavor that revealed themselves with each bite. There was the smokiness from the chiles, the sweetness from dried fruits, and the bitterness of the chocolate—all harmoniously balanced. The chicken, tender and succulent, was the perfect vehicle for the sauce, allowing the mole to shine without overpowering the dish.
Accompanying the mole was a side of Arroz a la Tumbada, a Veracruz-style rice dish with seafood. The rice was perfectly cooked, absorbing the flavors of the seafood broth, and each bite was a burst of oceanic goodness, enhanced by the freshness of the shellfish.
No meal at República would be complete without indulging in their desserts, which offer a modern twist on traditional Mexican sweets. I chose the Chocoflan, a delightful hybrid of chocolate cake and flan. The rich, dense chocolate base was topped with a smooth, creamy flan, creating a perfect balance of textures and flavors. It was a dessert that felt both indulgent and familiar, yet with a sophistication that elevated it beyond the ordinary.
Service: Thoughtful and Attentive
Throughout the meal, the service at República was impeccable. The staff was attentive without being intrusive, and their passion for the food was evident in the way they described each dish. They were more than happy to share the stories behind the ingredients and techniques, making the dining experience not just about the food, but about connecting with Mexican culture.
Bringing República to Your Home: Aguachile Negro Recipe
Spicy Black Aguachile
Dive into the bold flavors of Spicy Black Aguachile! This zesty shrimp dish, marinated in lime juice and spiced with a mix of dried chiles, is a tantalizing treat. Perfectly paired with fresh cucumbers, red onions, and creamy avocado slices, it’s a refreshing yet fiery delight. Serve it up with crunchy corn tortilla chips for an unforgettable culinary experience. Get ready to impress your guests with this vibrant and flavorful dish!
4
servings15
minutes10
minutes250
kcal10
minutes35
minutesKeep the screen of your device on
Ingredients
- Shrimp Marinade
1.5 pounds large shrimp, cleaned and butterflied
1 cup freshly squeezed lime juice
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
- Chile Paste
2 garlic cloves, unpeeled
10 dried arbol chiles, stems removed
20 dried piquin chiles
1 teaspoon coarse sea salt
- Sauce Mixture
3 tablespoons hot jalapeño sauce (El Yucateco or similar)
3 tablespoons Maggi seasoning sauce
3 tablespoons soy sauce
3 tablespoons Worcestershire sauce
1/3 cup tomato cocktail (Clamato)
- Vegetables
2 cucumbers, peeled, seeds removed and sliced
1/2 red onion, thinly sliced
- For Serving
Slices of ripe avocado
Corn tortilla chips
- Alternative Ingredients:
Shrimp: Substitute with scallops or firm white fish for a different seafood option.
Lime Juice: Lemon juice can be used if limes are unavailable.
Hot Sauce: Use any preferred hot sauce if El Yucateco is not available.
Soy Sauce: Tamari or coconut aminos for a gluten-free option.
Worcestershire Sauce: Vegan Worcestershire sauce for a vegetarian option.
Directions
- Marinate Shrimp – Place the cleaned shrimp in a large mixing bowl. Season with fine sea salt and ground black pepper. Pour in the freshly squeezed lime juice to cover the shrimp completely. Cover the bowl and refrigerate for about 25 minutes to allow the shrimp to “cook” in the lime juice.
- Toast Chiles and Garlic – Heat a skillet over medium heat. Add the unpeeled garlic cloves and dried chiles to the skillet. Toast them until they develop char spots, approximately 30-45 seconds. Remove from heat immediately and peel the garlic cloves.
- Prepare Chile Paste – In a molcajete or mortar and pestle, combine the coarse sea salt and peeled garlic cloves. Grind until a smooth paste forms. Add the toasted dried chiles and continue grinding until the chiles break down into fine flakes.
- Mix Sauce – Remove the shrimp from the refrigerator. Pour half of the lime juice used for marinating into the molcajete with the chile paste. Stir well to incorporate all the flavors from the sides of the molcajete. Add the hot jalapeño sauce, Maggi seasoning sauce, soy sauce, Worcestershire sauce, and tomato cocktail to the mixture.
- Combine Ingredients – In the bowl with the shrimp and remaining lime juice, add the sliced cucumbers and red onion. Mix well to combine all ingredients evenly. Pour the chile paste mixture from the molcajete into the bowl and gently fold everything together until well coated.
- Serve – Arrange the aguachile on a serving platter or individual plates. Garnish with slices of ripe avocado and serve with crispy corn tortilla chips on the side.
Equipment
- Chef’s Knife
- Cutting Board
- skillet
- molcajete
- Mixing Bowls
Nutrition Facts
- Calories: 250kcal
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 150mg
- Sodium: 900mg
- Potassium: 400mg
- Carbohydrates: 15g
- Fiber: 4g
- Sugar: 5g
- Protein: 20g
- Vitamin A: 10IU
- Vitamin C: 25mg
- Calcium: 8mg
- Iron: 10mg
Final Thoughts: A Must-Visit Destination
República is more than just a restaurant; it’s a destination for those who appreciate the depth and diversity of Mexican cuisine. Each dish is a reflection of Mexico’s rich culinary heritage, brought to life with creativity and respect for tradition. For travelers and locals alike, República offers an unforgettable dining experience that captures the essence of Mexico in every bite.
As I left República, I couldn’t help but feel that I had not just enjoyed a meal, but had been on a journey—a journey that had taken me from the markets of Oaxaca to the coast of Veracruz, all without leaving Portland. República is a true gem in the city’s dining landscape, and one that I will return to again and again.
