The doors closed months ago, but Penca Restaurante is ready to share all of the changes they’ve made during its grand reopening on Friday, October 2.
“It’s been a long six months,” said Patricia Schwabe, owner of Penca Restaurante. “But with new safety measures in place, a wonderfully supportive staff, and a fantastic new menu, I feel that we are ready to welcome everyone back.”
To get things rolling, Penca will be open for dinner from 4:30 – 9:30 p.m. on Wednesday – Sunday, with seating limited to 50 guests, both indoors and on the new street-side patio.
Aside from that, there are new dishes on the menu, too.
What’s happening in the back of the house
In the kitchen, chef Christopher Miranda leads the culinary team, who previously worked at Alinea and Wood restaurants in Chicago and locally at The Parish. The menu will still feature many of the original favorites like Tacos de Lengua, Queso Fundido, Chile Relleno, and Nopales Tacos.
Additions to the menu
Some of the new creations up for grabs are the Plato de Tamales, Calabaza Verde, and Guajalote Rojo — braised turkey and chile de ancho salsa.
Most of the dishes will be available for take-out, too, if you’d rather eat at home.
Behind the bar
Pouring the creative concoctions is returning bar manager and sommelier, Bryan Eichorst. They’ve got a new cocktail menu that also includes a spiffy selection of craft beer, wine, and take-out options in 32-ounce jars — enough for 3 – 4 people.
You’ve got choices like the Sangría Roja, Margarita, and the Jicara- Elote. Good luck deciding on which one to take home first.
New requirements
Penca’s staff will be given daily health checks, be required to wear masks in both the front and back of the house, and all guests are requested to wear masks as well. Reservations are strongly encouraged, too.
Penca Restaurante is located at 50 E. Broadway Blvd. For more information, visit pencarestaurante.com.
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.
