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Café Poca Cosa

110 E. Pennington St., Tucson, AZ - (520) 622-6400
Posted By Anne Ritchings on 9/6/2008 10:44:00 PM
Cafe Poca Cosa is where Chef Suzanna Davila plies her trade, cooking some of the best Mexican food I have ever had the pleasure to eat. The Cafe has moved to a new location on East Pennington Street and the new place is as lovely as the food. The dining room is a large open space with enough room between tables so that you don't feel as if you are participating in your neighbor's conversation whether you want to or not. The walls are a warm brick red, the ceiling black. The decor is modern, but not jarring or unpleasantly edgy.

We began with margaritas and the house's complimentary salsa and chips. The salsa is made with chipotle peppers, with flecks of cilantro and hints of coriander and cumin. We couldn't stop eating it. The margarita reminds me that presentation is almost everything. These drinks are as beautiful as they are delicious. We feasted twice--first with our eyes and then with our taste buds.

The menu is presented on a blackboard since it changes daily depending on what is fresh and available. Our server enthusiastically explained each of the items, and they needed explanation. This is not a typical Tex-Mex or even American-Mexican place. Neither of us could decide what we wanted so we both ordered the Plato Poca Cosa. Each plate contains three items from the menu and every plate is different. We sampled a tamale enrobed in beet sauce, pollo mole amarillo (almonds and sesame seeds), carne in chipotle/plum sauce, pollo chile colorado, carne asada with green peppers, onions, and roasted tomatoes, and a tamale con salsa blanca (cheese and white wine sauce). Davila's sauces are ethereally light and perfectly balanced. Every bite is Mexican food bliss. Her mole makes me want to hop a plane for Oaxaca.

Dessert was chocolate cheesecake served with berries and honest-to-God whipped cream. It was fabulously delicious.

This restaurant is so good that it, alone, could make Tucson a place worth visiting. At $34.00 each, including tip, it is a steal.

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Scorecard

5 - Overall: Legendary - Worth driving from anyplace
Overall: Legendary - Worth driving from anyplace
Plato Poca Cosa
Chocolate Cheesecake
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Reviewers Photos [Upload Your Photos]

The tamale pie one day in mid July was listed as pastel de elote en zarahoria India. The creamy corn fluff was topped with spicy curried carrots. An inspired duet!
"The tamale pie one day in mid July was listed as pastel de elote en zarahoria India. The creamy corn fluff was topped with spicy curried carrots. An inspired duet!"
Michael Stern





Whole chicken breasts painted with a dark mole negro flavored with Tia Maria: complex, enticing, unbelievably delicious
"Whole chicken breasts painted with a dark mole negro flavored with Tia Maria: complex, enticing, unbelievably delicious"
Michael Stern


This tamale pie is topped with a puree of sweet potatoes spiced up with cinnamon. When I worried that it wouldn't be spicy enough, the waiter suggested he bring out a dish of chopped habaneros and jalapenos. That sure made it hot enough!
"This tamale pie is topped with a puree of sweet potatoes spiced up with cinnamon. When I worried that it wouldn't be spicy enough, the waiter suggested he bring out a dish of chopped habaneros and jalapenos. That sure made it hot enough!"
Michael Stern


This vividly spiced carne asada is spiced up with guero peppers.
"This vividly spiced carne asada is spiced up with guero peppers. "
Michael Stern


The margarita is as delicious as it is beautiful.
"The margarita is as delicious as it is beautiful."
Anne Ritchings


This square of creamy flan comes with enough syrup to sweeten every spoonful.
"This square of creamy flan comes with enough syrup to sweeten every spoonful."
Michael Stern


The chocolate cheesecake reminds me of a thick chocolate silk pie with cherries and flecks of orange zest.
"The chocolate cheesecake reminds me of a thick chocolate silk pie with cherries and flecks of orange zest."
Anne Ritchings


Pollo chile colorado, carne asada with green peppers, onions, and roasted tomatoes, and a tamale con salsa blanco.
"Pollo chile colorado, carne asada with green peppers, onions, and roasted tomatoes, and a tamale con salsa blanco."
Anne Ritchings


Tamale enrobed in a beet sauce, polla mole amarillo, and carne in a chipotle/plum sauce.
"Tamale enrobed in a beet sauce, polla mole amarillo, and carne in a chipotle/plum sauce."
Anne Ritchings


The menu changes at least twice each day, depending on what ingredients chef Susanna Davila has on hand, and what she feels like cooking at any particular time.
"The menu changes at least twice each day, depending on what ingredients chef Susanna Davila has on hand, and what she feels like cooking at any particular time."
Michael Stern


What a bounty of riches!
"What a bounty of riches!"
Anne Ritchings


A large, pleasant room with warm and inviting decor.
"A large, pleasant room with warm and inviting decor."
Anne Ritchings


The new location of Cafe Poca Cosa does little to suggest the charm of the food within.
"The new location of Cafe Poca Cosa does little to suggest the charm of the food within."
Michael Stern


Tamale pie is usually the only vegetarian dinner on the menu, but it's NOT for vegetarians only.  Every table needs to order at least one portion!
"Tamale pie is usually the only vegetarian dinner on the menu, but it's NOT for vegetarians only. Every table needs to order at least one portion!"
Michael Stern



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