Stepping into the shoes of former Cafe Poca Cosa was no small feat, so Chef Jess brought her family recipes into the space. The refined recipes are celebrated in bold flavors, satisfying textures, vibrant colors, and crave-inducing smells at La Chingada.
Case in point is the Chilaquiles Poblanos. Freshly made fragrant masa tortillas turn into hot and crunchy chips that get dressed in her aunt’s poblano sauce and topped with a juicy mound of shredded chicken tinga. This dish should be on your list of essential eats in Tucson!
La Chingada Cocina Mexicana is located at 110 E. Pennington St. For more information, visit lachingadacocina.com.
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Article written by:
Feng-Feng Yeh
More about Feng-FengFeng-Feng Yeh is a chef and emerging multi-disciplinary artist that explores identity, feminism, and activism, under a provocative lens of sensuality, pop culture, camp, and comedy. She is the brainchild of the Chinese Chorizo Project, a MOCA Tucson and Andy Warhol Foundation for the Arts awarded project.
