• Dia De Los Muertos 2017

    Dia de Los Muertos Dinner Thursday, November 2nd at 6:30pm Join us for our annual Dia De Los Muertos dinner. This private event features Patricia’s very own culinary creations and pays homage to one of Mexico’s most sacred traditions. Seats will fill up quickly—call now to make your reservation! Call (503) 239-9675 to make your reservation! […]

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    Dia De Los Muertos 2017

  • La Calaca at Night

    La Calaca Comelona is a great place to eat anytime but check out these photos featuring our spacious back patio and garden during the evening.

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    La Calaca at Night

  • New Happy Hour Menu Item!

    Come try our new menu item a flavorful crunchy cheese shell stuffed with pico de gallo. A twist on a traditional “chicharron” or mexican pork rind. Just one of many new happy hour menu items to try. Visit us during happy hour everyday 4pm to 6pm and 8pm to close.  

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    New Happy Hour Menu Item!

Dia De Los Muertos 2017

Dia de Los Muertos Dinner Thursday, November 2nd at 6:30pm Join us for our annual Dia De Los Muertos dinner. This private event features Patricia’s very own culinary creations and pays homage to one of Mexico’s most sacred traditions. Seats will fill up quickly—call now to make your reservation! Call (503) 239-9675 to make your reservation! […]

Read More

La Calaca at Night

La Calaca Comelona is a great place to eat anytime but check out these photos featuring our spacious back patio and garden during the evening.

Read More

New Happy Hour Menu Item!

Come try our new menu item a flavorful crunchy cheese shell stuffed with pico de gallo. A twist on a traditional “chicharron” or mexican pork rind. Just one of many new happy hour menu items to try. Visit us during happy hour everyday 4pm to 6pm and 8pm to close.  

Read More

Menu

Dear Customers,
I have always felt very grateful for all your support from the very beginning of La Calaca Comelona. For this reason, I want to let you know that I am going to make some changes in our familiar, longtime menu. It has been difficult to decide which menu items to remove because some of them may be your favorites. My idea is to have new and more complex dishes, worked out in more detail, representing different regions of Mexico. I also want to continue developing, as much as possible, our use of organic products and natural meats, with a emphasis on supporting businesses in Oregon and in Mexico. I would love to be able to please every single one of you, so it is my hope that these new dishes will become your new favorites.

 


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