Downtown Central Mexican restaurant Penca’s new fall menu launched on Wednesday with chef David Solorzano at the helm.
Solorzano showcases a variety of complex Mexican sauces such as pipián rojo and guajillo morita salsa. The new menu also incorporates lamb in both taco and entree form.
Here’s a glance at 10 of the new items.
The Ensalada de Zanahoria includes young lettuce, carrot, cilantro vinaigrete, and sunflower cracker.
Ensalada de Betabel is pickled beet, roasted beet, goat cheese, pumpkin seed salsa, and orange vinaigrette.
Camote con Cortes includes piloncillo-braised Okinawan sweet potato and chile de árbol-braised pork bits.
A rarity in Southern Arizona, Sardina a la Veracruzana features grilled sardines, tomato, capers, serrano, and olives.
Tuétano features bone marrow, macha chicharrón crumble, and parsley salsa.
A fresh take on Albóndigas – meatballs with pork, beef, and chicharrón served on grits, with guajillo morita salsa.
These Tacos de Barbacoa de Borrego include lamb, salsa borracha, fried epazote & mint, and pickled red onion.
The Tacos de Champiñones feature wild mushroom, salsa macha, dehydrated corn, mushroom cream, and hoja santa.
The Robalo is a robalo filet with lentils, pumpkin, parsley, and mint.
This Chamorro en Pipián Rojo features lamb shank, grilled corn, chayote squash, pickled vegetables, and corn horchata dumplings.
Check out Penca’s new fall menu at 50 E. Broadway Blvd. For more information, visit pencarestaurante.com.
