After 30 years running Mexican restaurants around the state, Rafael and Olga Mora wanted to do something new. Most of their restaurants specialize in Mexican standards — enchiladas, burritos — but for their first Portland restaurant, they wanted to delve into inventive Latin American seafood: ceviches with tropical fruit, black mussels with chorizo and chipotle beurre blanc, shrimp aguachiles made with everything from squid ink to passionfruit. So, they enlisted the help of Ezequiel Gutierrez — Olga’s cousin and a former manager at the Moras first restaurant — to open their next.
Mi Cava & Cocina, coming to SE Washington Street later this year, will serve all of the
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