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
Ligeras
- 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)
- Esquites – sweet corn kernels tossed with lime, serrano, queso fresco, cilantro, scallion, chipotle aioli ($9)
- Tomate Marinado – Heirloom cherry tomato, tomatillo, queso fresco, cucumber, crouton, serrano citrus vin ($11)
- Ceviche – lime-marinated red snapper, red onion, cucumber, serrano, roasted corn, cilantro, hoja santo oil, mojo de ajo (made daily; limited quantity available)($14)
- Queso Fundido – cast iron skillet of melted cheese, onion, chorizo verde, serrano pepper ($12)
- Tuetano – roasted bone marrow, epasote chimichurri, fresh greens, flour tortillas, serrano pepper, chicharron ($15)
Tacos
- Rajas – grilled poblano chile, caramelized onion, garlic, avocado epazote crema ($4)
- Pescado al Pastor – adobe marinated snapper, roasted pineapple, cilantro, white onion ($6)
- Lengua – beer-braised beef tongue, salsa verde, onion, cilantro ($5)
- Guajolote – shredded herb braised turkey, chipotle crema, red cabbage, avocado ($5)
- Carnitas – slow-roasted pork, avocado tomatillo salsa, white onion, cilantro ($5)
Entradas
- Chile Relleno – roasted poblano chile filled with mushroom, pepitas, seasonal vegetables, with braised tomato epazote sauce ($18)
- Chuleta de Cerdo – grilled pork chop, charred cebollitas puree, grilled peaches, ensalada de repollo, smoked arbol butter ($24)
- Lubina – hoja santa marinted branzino, coconut mole blanco, lime roasted pepitas, couliflor rice ($24)
- Pork Relleno – roasted poblano chile filled with pulled pork, Mexican grey squash, tomato, onion, corn, mushroom ($19)
- Costillas de Res – braised short rib, ancho-chile glaze, pickled red cabbage, hominy, rich cream, and goat cheese sauce ($25)
Guarniciones
- Nopales – grilled prickly pear cactus ($5)
- Rajas – roasted chile poblano, caramelized onion, garlic ($5)
- Calabacitas – Mexican grey squash steamed with tomato, cilantro, onion, garlic ($4)
- 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.
Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
