Casa Maya With popular fast food of Mexican-American all over the world, there is tendency today to regard Mexican food as just collections of tidbits. Casa Maya which looks like Mexican antique shop from outside in affluent Sinsa-dong wants show Mexican cuisine deserves more. Inside the restaurant, white wall and exposed wood gives a feel of ranch house and walls are decorated with Mexican artifacts which are also on sale. There are some tables downstairs, but upstairs seem to be the main dining room with small bar. Constant playing of Korean hip hop and music video seemed to be the sign that place might be popular with young people and sure enough most tables were occupied by them. Upon seating, Complimentary tortilla chips with three salsa-salsa fresca or sometimes called pico de gallo, salsa Verde cruda (green salsa), salsa roja (red salsa)-sets the mood. There are few well known Mexican beers in menu, but we opted for margarita which came rather weak and tad too sweet for my taste Big menu encompasses many well known dishes as well as not so well known but worthwhile dishes. Ever so hospitable owner has deep knowledge of Mexican cuisine and helpful to navigate huge menu and Yes, She can cook! And rustic is the word here. In Mexico, Masa or corn is the most important staple and it comes in many forms. Tortilla is fried to make chips, rolled and stuffed to make tacos or enchilada, and fried to make tostadas. Tostada de pulpo-which is the only fish dish in menu unfortunately-is cooked octopus marinated in lime juice, chili and cilantro. It had a clean flavor and disappeared faster than shooting star. Quesadilla mixta is a soft flour tortilla stuffed with mixture of meat, vegetables and cheese and it was delicious. Enchilada on the other hand was smothered with too much sauce of cream and tomato. Tex-Mex cuisine is represented by Fajitas. Not so well known but worthwhile dishes if you are adventurous are Albondigas, Tinga and Pozole. Albondigas refers to meat balls and it came with melting cheese stuffed in delicate meat balls in tangy cream sauce. Tinga is soft cooked pork with smoky chipotles chilies. Many of our group did not seem to care, but it had a nice smoky flavor of chili with tender shredded meat. . In Mexico, Pozole making is almost ritual and it is a long process of simmering dried corn with pork and aromas from simmering broth is mouth watering. Unfortunately Casa Maya's Pozole is made with chicken and broth was thin and did not justice to this wonderful dish. By far the best dish in Casa Maya is Mole and Casa Maya proudly serves two kinds- most famous Mole Poblano with chocolate sauce and not so well known Mole Verde with pumpkin seeds. Mole exemplifies the fusion of Spanish and Aztec culture with its ingredients and its deep complex flavor and Mole exists on its own in culinary world and I am glad Casa Maya serves them. In long cold winter, when I dream of sunny Mexico, Casa Maya is just the kind of place I will go back for a plate of mole and this time I will ask for stronger margarita.