“This fall we continue with our mission of sharing the flavors of Mexico with our guests,” said Patricia Schwabe, owner of Penca at 50 E. Broadway Blvd.
Renowned for its unique take on traditional dishes and cocktails, the restaurant effortlessly maintains its position as one of the unique dining options in downtown Tucson. And, with the fall season comes some new menu items, too.
One of the highlights found on the menu is the new Ensalada De Temporada — a selection of roasted seasonal vegetables, butter lettuce, and garlic vinaigrette. It’s just one of the seasonal dishes Schwabe is excited to share with downtown eaters.
The entree that’s already caught a lot of attention is Penca’s Mole Poblano. The dish is equipped with braised turkey and pastel de elote, and then served with plantains — a dish Schwabe is proud to serve due to the nostalgia it brings.
“Mole is at the center of our celebrations — during the Day of the Dead in November and all of our festivities in December,” she said. “Our mole at Penca is slowly cooked with chiles, spices, nuts, and chocolate. We cook it until these ingredients become one.”
Check out the bar menu next time you stop by as well because they’ll be pouring new wines and mixing up new seasonal cocktails.
In August, Penca unveiled its brand-new Happy Hour menu, which is available from 4 – 6 p.m. on Wednesday – Sunday (the restaurant is closed on Monday and Tuesday). Deals include shareable appetizers, $4 tacos, $2 off glasses of wine, $5 draft beer, and cocktail specials.
Penca Restaurante is located at 50 E. Broadway Blvd. For more information, visit pencarestaurante.com or call (520) 203-7681. Penca is also a Tucson Foodie Restaurant Partner.
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.
