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Notes from all over, a bit of everything edition

in #SpoCOOL  · 
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Let’s just jump into it, shall we?

The Hop Shop is changing owners. What it will mean for the spot is anybody’s guess, though I can’t help but hope the meat-market-sleaze factor will be toned down.

We mentioned it earlier, and now it’s official. Ish. Santé’s Jeremy Hansen will open a bakery, named Common Crumb, in the new Saranac space. 

Miguel’s has opened in the former Vin Rouge space on the South Hill.

If you have access to some Chardonnay barrels—I mean, who doesn’t‽—you should help Perry Street Brewing out. I’m sure they’d buy you a pint.

And finally, the #snapshotspokane contest we so heavily pimped (before we forgot about it!) is done and done. Winner of our portion? The man behind the non-New Belgium part of the concept: Bart!

Yes, he was the only one who submitted something, specifically a selfie with the mayor! Congratulations to him, and to rxandr who won the bike in the New Belgium portion.

La Michoacana

in Restaurant Reviews  · 
 ·  10617 E Sprague Ave, 99206

It’s been a while since we originally visited La Michoacana—nearly four years—and somewhat of a sin that is. The market/deli might be off the beaten path (unless you live somewhere in the depths of the Valley) but it certainly was worth the trek back when we first visited it in 2010. Now, with some overdue mainstream media attention, we heard the sirens of Michoacana once again call, and who are we not to give into temptation?

And I will call it: Michoacana might very well have the best Mexican food in Spokane. I mean, really. From the baked good to their soups to their tortas, they truly have it down.

I gave the birria de chivo—pretty much a goat soup—a try. My experience with the goat is that it’s a fickle friend, and, when not done properly, you’ll end up with a chewy mess of… odd… flavors. Done properly, however, and it is quite a treat.

Here, the spicy broth did the trick, and the result was exactly what I had hoped for. The chunks of meat were tender, with the chili perfectly absorbed into it. The cilantro added a bit of freshness to the show. 

Equally good were the accompanying tortillas. With a flavor burst of their own, they were equally excellent for dipping, as they were as vessels for the meat. 

The tortas followed suit. Here it’s all about the bread, and Michoacana did not disappoint with its sweet and fresh buns. The carnitas, too, were prepared properly: tender, and not soggy.

Hell, it was all tasty. Grab some pastries for dessert and you’re good to go.

It’s a trek for many of us to reach Michoacana, but it’s well worth it. One can argue certain trucks provide better tacos, I assume—I did not try those here—but the span of the menu, with some less than commonly found items, makes Michoacana stand out.

Head out there, and give them a shot. You’ll likely leave just a little bit happier.

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