If you've wandered around downtown as of late, you may have noticed that the historic area near Scott and Broadway is buzzing with activity these days.
Penca Restaurante reopened its dining room last week and will be open from 4:30 - 9:30 p.m. (final reservations at 9 p.m.) on Wednesday - Sunday, with the bar remaining open until 10 p.m. on Friday and Saturday.
Back in 2013, owner Patricia Schwabe introduced the city to the restaurant's unique flavors and ingredients of Mexico City. and now there's a new menu to feast your eyes on.
Scan over the dishes, which have been described as a "perfect blend of Penca classics and local ingredients of the Sonoran Desert."
Penca's 2021 Spring/Summer Dinner Menu
Pozole con Guajolote - rich soup of braised turkey, hominy, radish, scallion, lime, served with salsa de chipotle, flour tortilla upon request ($9)
Romana a la Parilla - grilled romaine lettuce, chicharron, lemon roasted garlic vin ($12)
Guacamole con Salsas Caseras - guacamole, salsa roja, salsa verde, pico de gallo, totopos ($14)
Frijoles Negros - slow-cooked with avocado leaf ($4)
Arroz Poblano y Elote - white rice, roasted poblano pepper, corn
So, what else is happening on the corner near Penca? Pearly Baker Fermentables is what's happening. It's one of Tucson’s newest wine shops and is located on the southwest corner of Scott and Broadway. Since its opening it's quickly become a destination for natural, classic, and honest wines from around the world.
The store takes its name from notable prohibitionist Pearly Baker who was the head of the Anti-Saloon League in the late 1800s.
"Our wines are free of the manipulation of hypermodern processes – they express the soil they were grown and they are made in traditional ways handed down through generations of winemakers," said co-owner Bryan Eichorst, who is also the bar manager and sommelier at Penca.
A wine club and tasting events are planned to launch over the summer.
Penca Restaurante is located at 50 E. Broadway Blvd. For more information, visit pencarestaurante.com.
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