Penca is hosting another five-course “Noches de Penca” dinner at 5:30 p.m. on Monday, October 21.
Since the beginning, Penca has been taking different angles to Mexico City-inspired cuisine, but with new executive chef David Solorzano, his inspiration veers off into the influences of Central Mexico.
Chef Solorzano has crafted all five courses to represent a finer side of Mexican cuisine, including the ever-so cherished mole to get things going and sneaking in some calabacitas near the middle.
Seats are $60 per person and you’ll need to make reservations beforehand. Also, beverage pairings are an option for an additional $30 per person.
Noches de Penca Dinner Menu
Preludio
- Endivia, Betabel, Naranja, Vinagreta de Mole Rosa – endive, beet, orange, and a pink mole vinaigrette
Interludio
- Mole Blanco, Zanahoria, Aceite de Carbon – white mole, carrot, and charcoal oil
Pocomas
- Tagliolini de Mesquite, Langosta, Calabacita, Bottarga de Corazon – mesquite tagliolini, lobster, squash, and heart bottarga
Climax
- Pez Rojo, Pure De Tamarindo, Emulsion de Coco y Habanero, Vinagreta de Limon – redfish, tamarind puree, coconut habanero emulsion, and lemon vinaigrette
Outro
- Mole Rosa, Fresa, Frambuesa, Jamaica y Yogurt – pink mole, strawberry, raspberry, hibiscus, and yogurt
Penca is located at 50 E. Broadway Blvd. For more information and to make your reservation, visit pencarestaurante.com or call (520) 203-7681.
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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.
