In a city of mostly Sonoran style Mexican cuisine, downtown restaurant Penca stands out with its fresh take on Mexico City-inspired cuisine. With new executive chef David Solorzano, the inspiration expands with other Central Mexico influences as well.
Penca owner Patricia Schwabe said she believes in Solorzano's passion of cuisine, his understanding of ingredients, and his talent as a chef.
"He will continue the vision of Penca and highlight the tradition of Mexican cuisine," she added.
Here's a glance at some of the modified and new items that the new Penca chef has rolled out.
Baby greens, radish, sunflower seeds, cilantro, mint, scallion, parsley, lemon cream
Seared ahi tuna, avocado crema, pickled shallot, pickled fresno, micro cilantro
Roasted split beef bone marrow, purslane and parsley salad, flour tortillas
Roasted cauliflower, salsa macha, peanut, avocado, cilantro, scallion
Achiote roasted pork shoulder, grilled pineapple, cilantro, shaved onion
Pan-seared arctic char, gooseberry salsa, purslane salad, quinoa (amaranth pictured here)
Rice pudding with cinnamon ice cream, caramelized white chocolate, soy cracker
Prior to his role as the new Penca chef, Solorzano's most recent positions were at Ume at Casino Del Sol, Cielos at Lodge on the Desert, and Hacienda Del Sol Guest Ranch Resort.
Penca is located at 50 E. Broadway Blvd. For more information, visit pencarestaurante.com.
Jackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the food truck Tran's Fats. Although he...