Penca is hosting another five-course “Noches de Penca” dinner at 5:30 p.m. on Monday, October 21.
Since the beginning, Penca has been taking different angles to Mexico City-inspired cuisine, but with new executive chef David Solorzano, his inspiration veers off into the influences of Central Mexico.
Chef Solorzano has crafted all five courses to represent a finer side of Mexican cuisine, including the ever-so cherished mole to get things going and sneaking in some calabacitas near the middle.
Seats are $60 per person and you’ll need to make reservations beforehand. Also, beverage pairings are an option for an additional $30 per person.
Noches de Penca Dinner Menu
Preludio
- Endivia, Betabel, Naranja, Vinagreta de Mole Rosa – endive, beet, orange, and a pink mole vinaigrette
Interludio
- Mole Blanco, Zanahoria, Aceite de Carbon – white mole, carrot, and charcoal oil
Pocomas
- Tagliolini de Mesquite, Langosta, Calabacita, Bottarga de Corazon – mesquite tagliolini, lobster, squash, and heart bottarga
Climax
- Pez Rojo, Pure De Tamarindo, Emulsion de Coco y Habanero, Vinagreta de Limon – redfish, tamarind puree, coconut habanero emulsion, and lemon vinaigrette
Outro
- Mole Rosa, Fresa, Frambuesa, Jamaica y Yogurt – pink mole, strawberry, raspberry, hibiscus, and yogurt
Penca is located at 50 E. Broadway Blvd. For more information and to make your reservation, visit pencarestaurante.com or call (520) 203-7681.
