Fire burn, and caldron bubble.
The Bard came to mind because the broth bubbled non-stop in a fiercely hot molcajete, like a fire underneath that didn’t extinguish until dinner was almost done. This wasn’t a witches’ brew but a tasty stew of grilled chicken, carne asada, shrimp, nopal, tomatoes, pico de gallo, pickled red onions and queso asadero (top image). The molcajete (the dish has assumed the name of the basalt vessel it’s served in) was sublime, the best I’ve eaten outside Orick (California). If there’s anything that’s a problem with superheated vessels, it’s that the proteins continue to cook and become tough. Even so, this molcajete was glorious, a riot of color, flavor and texture, but was more than two of us could finish.
It was clear that COA Mexican Eatery and Tequileria aspires to be more than the run-of-the-mill Mexican restaurant. The revelation started with lunch where pollo en molé was so good that we returned later for dinner to assess the molcajete. Always on the lookout for great molé, COA rewarded me with a sumptuous version spooned over chicken breast slices, though I would’ve preferred a more succulent leg. A combination of many ingredients, molé, if not Mexico’s most famous sauce, is surely the most complicated, typically consisting of fifteen or so ingredients, including dried chiles, spices, nuts, seeds, dried fruits and sometimes chocolate. COA’s has over 30, evidence that the restaurant has serious aspirations. North of the border, making molé from scratch is rare, a great one even more so. Chocolate-based molé doesn’t appeal to everyone (my immediate family included) because chocolate and fruit components seem more appropriate for dessert, but done right it rivals the world’s best sauces. What passes for molé at most restaurants is, in fact, too sweet, one-dimensional. It likely comes out of a jar. Beneath the understated sweetness and bitterness, COA’s had a savory foundation from rich stock, and complexity that defied description.
Pollo en molé
COA’s side dishes show nice touches, too. Instead of refried beans, whole dried pintos are stewed to perfect creaminess on the inside and accented with queso fresco. A mango pico de gallo tops a side of salad.
Then, there are the salsas. A flavorful mild one comes with freshly made tortilla chips (gratis), which are thicker than usual and served in a small bucket (refillable) rather than basket. If heat is more to your liking, be sure to ask for the spicier salsas. One is a creamy avocado salsa verde, the other made with nothing but ground dried red chiles and oil, both addictive and plenty hot.
Avocado salsa verde and red chile salsas
Billing itself as a tequileria is an indication that COA promotes serious tasting of Mexico’s national spirit. The lineup of blancos, añejos and reposados can be tasted neat, as flights or in cocktails. Mezcal makes an appearance, too. While enormous, their cadillac margarita was too sweet for my taste, the only letdown in an otherwise great dining experience.
Catching the end of a late tulip season in the Skagit Valley was the occasion for finding COA in La Conner. (There’s also one in nearby Mount Vernon.) Restaurants like this make me glad that dedication to quality is alive and well in small towns.
COA Mexican Eatery and Tequileria
214 Maple Avenue
La Conner, WA 98257
COA Mexican Eatery and Tequileria
102 S. 10th St
Mount Vernon, WA 98274