East Tucson Mexican restaurant Casa Del Rio hosted the Tucson Foodie team for a tasting of some new menu specials.
Here are the new menu items and when to find them:
Pollo Borracho Chicken Wings: Wings marinated in white wine, brandy, garlic, white pepper, and cane sugar, then deep fried. Get them free with a beverage purchase Fridays from 3-5 p.m. in the Cantina during December and January; catering runs $15.99 per dozen with buttermilk ranch, blue cheese or buffalo.
Orange Chile-TepĂn Aguachile: Sonora-inspired aguachile finished with cilantro oil and avocado cream, plus pickled red onion, cucumbers, and orange supremes. Casa Del Rio serves it Saturdays and Sundays during December.
Mole: A Veracruz-style remix with chicken breast stuffed with cotija-cream cheese, rolled, broiled, and sliced into pinwheels in mole sauce. The kitchen finishes the plate with house pickled onions, fried chile mulato slices, microgreens, and toasted sesame seeds; get it on Mole and Margaritas Monday, $15 with rice during December.
Casa Toritos: Chile gĂĽero stuffed with grilled peppers, grilled onions, and cream cheese, wrapped in bacon, then deep fried. Casa Del Rio serves it with house chipotle sauce and salsa negra; it runs daily in December, $9 for three pieces.
Goat & Cream Cheese Cake: Goat cheese and cream cheese whipped with a leche quemada caramel, served with fried sweet potato spheres, chocolate drizzle, and crumbled house cinnamon cookies. Find it Saturdays and Sundays during December.
Nicuatole: An Oaxaca-inspired corn masa flan topped with house Bacanora mango coulis. The kitchen finishes it with fresh grated organic dark chocolate.
Arroz con Leche Mousse Cups: Rice pudding turned into a mousse with fresh citrus zest, layered with crumbled house cinnamon cookies. It comes topped with whipped cream and chocolate drizzle; Casa Del Rio makes it in small batches for weekend brunch and weekends, while supplies last.
Here are some of the new drinks:
Scarlet Truffle: Pimm’s Original No. 1, Courvoisier Cognac, Tempus Fugit Spirits Creme de Cacao a la Vanille liqueur, fresh lemon juice, muddled fresh strawberry, and a splash of club. The bar serves it Saturdays and Sundays.
Bergamot Blush: Raspberry-infused PatrĂłn Silver, Italicus Rosolio di Bergamotto, fresh lemon juice, organic agave, and a Regal Shake with lemon, served on pebble ice. The bar offers it anytime.
Water Lily: Barr Hill gin, Rothman & Winter crème de violette, Combier L’Original d’Orange liqueur, and fresh squeezed lemon juice, served up with a lemon twist. The bar offers it anytime.
Pomegranate Margarita: Tequila Ocho Reposado, Combier L’Original d’Orange liqueur, Pom Wonderful pomegranate juice, fresh lime juice, fresh lemon juice, house cinnamon bark syrup, Bitterman’s Burlesque bitters, and a salt-sugar-citrus zest rim. The bar offers it anytime.
Rum Rum Rudolph: Hamilton 151 Demerara rum, Planteray O.F.T.D. dark rum, Don Q 151, Chairman’s Reserve spiced rum, coconut syrup, fresh orange juice, and house cinnamon bark and vanilla bean syrup, plus Angostura. The bar runs it during December.
Cinnamon Girl: La Gritona reposado tequila, Smith & Cross Jamaican rum, house cinnamon bark syrup, house mai tai rich simple, fresh lime Juice, muddled fresh oranges, dash of house orange bitters blend. Served with torched cinnamon.
Brunch dishes worth planning around
Starting Saturday, Dec. 13, the restaurant launches brunch from 9 a.m.-noon on Saturdays and Sundays. The menu builds around chilaquiles, pastries, and breakfast burritos.
Breakfast Dishes
- Chilaquiles: House red and green chilaquiles sauces, queso cotija, crema, house pickled onions, and an avocado rose, topped with an over-medium egg.
- Avocado Toast
- Mexican version of French Toast with conchas from La Estrella: Casa Del Rio turns local conchas into a Mexican-style French toast.
- Abuelita Pancakes: Pancakes topped with caramelized banana puree, bacanora mango coulis dots, and a house hibiscus syrup drizzle.
- Traditional Breakfast Tacos: Huevos a la Mexicana on local flour tortillas, topped with cheese and served with salsa, available a la carte or with Casa Papas.
- Casa Papas: Potatoes sautéed with chiles, peppers, and onions.
- Breakfast Burrito with egg, machaca, potatoes, pico, and cheese
- Breakfast Burrito with egg, bacon, roasted green chile, beans, and cheese
Breakfast Drinks
- Breakfast martini: Premium gin, fresh lemon juice, and French orange marmalade.
- Mimosas with fresh OJ: Classic mimosas with fresh orange juice.
- Prickly Pear mimosas: Mimosas made with prickly pear.
- South Beach: Amaretto, Campari, and fresh squeezed orange juice.
- Jungle Bird: A tiki-style Jungle Bird.
- Fresh Natural Pina Coladas: House pina coladas with fresh juices.
Casa Del Rio is located at 1060 S. Pantano Rd. For more information, visit cdrtucson.com.
Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
