In the humble little town of Sandy, OR, a sign at the city limits states: "The Gateway to Mt. Hood." When skiing, snowboarding, or hiking one must pass through this corridor to reach Mt. Hood. Tired of ordinary fast-food tacos, my adventurous spirit led me to LaBamba Mexican Restaurant & Cantina on the main thoroughfare. LaBamba has a gracious, good-natured, and pleasantly cheery owner, Carlo Vicenttin.
LaBamba’s delectable fare caught the attention of the Mexican Consulate in Portland. The Mexican government was selecting three of the best restaurants to train at the prestigious Gastronomic Seminar to further learn traditional and highly cultured Mexican cuisine. LaBamba fit the profile, expenses paid by the Mexican government, and they were on their way. Bestowed with this high honor, they were recognized with another coveted top distinction and singly received an invitation to a renowned seminar at Oaxaca, Mexico. The combination of expert aptitude and new experience and knowledge has kept customers returning and new ones raving.
The attentive wait staff acknowledges customers immediately, flashing a genuine smile, making one feel as if they have walked through the front door of a home. I have found the quality of food to be superior to that of other Mexican restaurants: fresh, full of succulent flavor, and served in generous portions. I have yet to finish a plate.
When seated, a large bowl of freshly made tortilla chips arrives; these warm enticing triangles are especially suited to scooping up freshly made salsa. In my opinion the salsa is textbook, a balance of inspiration: thick enough to stay on a chip, thin enough to pour over a burrito. My husband’s taste finds the salsa heavy on the onion. I personally like the small crunchy additions. LaBamba's staff is keen to notice a salsa or chip bowl diminishing, quickly remedying the situation.
Tender morsels of white chicken breast is mildly seasoned, brimming in their own exceptional juices. Imagine this fine fowl coddled in a handmade tortilla. Grilled green jalapeño, left whole, with seeds and stem removed, add a mild bite. Next in this enclosure are two layers of gooey, comforting mild cheddar cheese. This chicken enchilada is covered in a trademark sauce. It's my favorite dish, and I order one with whatever else I am eating. I prefer no added cheese, no rice; it is no problem to ask, for you shall receive.
Even when fully stuffed, their desserts should not be missed. I am impressed with this establishment enough to give it my stamp of approval. I trust you will too.
Note from mr chips: There is also a Portland branch of La Bamba:
4908 S.E. Powell
Portland OR 97206
503-445-6341
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