{"id":5913,"date":"2018-07-07T17:15:24","date_gmt":"2018-07-07T21:15:24","guid":{"rendered":"https:\/\/ethnojunkie.com\/?p=5913"},"modified":"2018-12-28T07:54:03","modified_gmt":"2018-12-28T12:54:03","slug":"claro","status":"publish","type":"post","link":"https:\/\/ethnojunkie.com\/?p=5913","title":{"rendered":"Claro"},"content":{"rendered":"

Instagram Post 7\/7\/2018 <\/h4>\n

(Click on any image to view it in high resolution.)<\/em>
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\nThe Spanish word claro carries many meanings from \u201cclear\u201d to \u201csure!\u201d and among those definitions is \u201cdistinct\u201d. Perhaps that one best describes Claro, 284 Third Ave in Gowanus, in that it\u2019s not your typical Brooklyn Mexican restaurant. Attention to its Oaxacan roots is evident not only in their distinctive spin on the cuisine but also from the clay dinnerware to the d\u00e9cor. Claro\u2019s reputation is as much about its aura as it is about the food, and although we weren\u2019t blown away by any flavor bombs, the freshness and quality of the ingredients were evident as we enjoyed the boon of ideal weather in the charming backyard.<\/p>\n

[1] Yellowfin Tostada \u2013 tuna marinated in a pasilla oaxaque\u00f1a sauce with avocado, orange, and chicharr\u00f3nes<\/p>\n

[2] Barbacoa Tacos \u2013 beef cheeks and garlic scapes<\/p>\n

[3] Pork Memela \u2013 made with heritage pork ribs in a sauce of chile de arbol, topped with fresh crumbled farmer cheese<\/p>\n

[4] Mole Negro \u2013 meltingly tender short ribs with grilled Mexican green onions and potatoes<\/p>\n

Portions are a little on the short side; upscale to be sure, what you see here is exactly what we ordered plus a single drink for each of us \u2013 total for our party of four including tax and tip was about $190.
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Read about our visit to Brooklyn’s Mexican restaurant, Claro. Have you tried it yet? Let me know what you think! Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3336,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[59,6],"tags":[69,97],"class_list":["post-5913","post","type-post","status-publish","format-standard","hentry","category-instagram","category-restaurants-food-courts","tag-mexican","tag-oaxacan"],"_links":{"self":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/5913","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/users\/3336"}],"replies":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5913"}],"version-history":[{"count":5,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/5913\/revisions"}],"predecessor-version":[{"id":5918,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/5913\/revisions\/5918"}],"wp:attachment":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5913"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5913"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}