The Oregonian, 2009 ** Mid-priced Standout of the Year!

"In 2006, when Oswaldo Bibiano opened a cozy Mexican restaurant highlighting specialties from his native Guerrero, it was more curiosity than crave fest. Not any longer. Bibiano's developed confidence and creativity as a chef and restaurateur -- and it shows in a menu set to satisfy both culinary adventurers and those for whom tacos and tamales define a Mexican meal."

Portland Citysearch ** Voted "Best Mexican Food 2007" by CitySearch!

"The small, casual dining room is decorated with terra cotta tile bars, rustic colors, framed pictures of Pancho Villa and features a gleaming open kitchen. All set the stage for a regional menu that forgoes ho-hum burritos in favor of traditional cooking. Stars include fresh seafood seviche, homemade chicken mole and silky homemade tortillas. The inexpensive lunch menu is a hit with thrifty locals who pile in for chopped pork and chicken tacos and tortas."

Willamette Week

"...the true litmus test of a genuine Mexican kitchen is its mole. When done right, the dish tastes rustic but incredibly complex at the same time. It does just that at Autentica. The mole teloloapan, served over a half-chicken, includes eight different kinds of dried chilies, which race across the palate with sweetness, heat, toasty nut flavor and a touch of earthiness. Plus the fistfuls of steaming tortillas that accompany the dish are the world's most perfect sauce sopping-up device."

Portland Food & Drink

"(the tamales) are the best I’ve had in ages, with a nice thin layer of masa. There are two varieties: the first a moist pork tamal with red chili sauce, cooked in a banana leaf. The sauce is dark and spicy with lots of depth and a long finish. I could eat many of these."

Portland Tribune

"Don’t miss the pulpo enamorado, diced octopus salad with red onions, serrano peppers and tomatoes. The saltine crackers’ blandness goes perfectly with the spicy dish. The tostada con tinga de pollo is a deliciously greasy but still crispy tortilla topped with shredded chicken and potent peppers."

The Oregonian

"The handmade tortillas are a study in perfection: soft without being doughy and full of toasty corn flavor. They provide an earthy balance to chef-owner Oswaldo Bibiano's ultra-rich al pastor. The pork, practically dripping in spicy sauce, is piled so high you can barely pick up the taco. At $3 each, the price seems steep, but the truth is this: It's a bargain for something this nuanced in flavor."

ExtraMSG.com

"Lunch or dinner, I haven't had a bad dish yet. Autentica is probably the most consistent of all the mid-scale Mexican restaurants in town."