Cafe Posa Cosa
I finally went for the first time on Friday night. It was busy, I called ahead to find out the wait time and the hostess told me it would be 30-45 minutes. We arrived and we prepared to wait at the bar. The hostess said she was going to try to seat us quickly. I said, "Great, we'll order drinks and wait at the bar." She said, "No time for drinks, I'm seating you now!"
So that was a great start. Mom and I both got the mid-range house margarita. Wow, was it good! You could taste the fresh orange juice.
We started on the chips and sauce. The sauce was delicious. I have to say, it may be the best sauce I've ever had. Smokey and full of cilantro and just enough heat. So great!
The waitress came and explained the chalkboard menu to us. Mom chose the Pollo Picadillo and I took a chance on the Plata Poca Cosa, the chef's choice of three dishes. I liked the fact that EVERY plata is different. So if 2 or 3 people at the table order it, you get to try 6 or 9 things!!
The margarita's went down far too easily, but we stopped at just one. Water for us for the rest of the night.
The plates arrived and they were beautiful and HUGE! So much food on the plate.
I have to say, my only complaint, and it's not really much of a complaint, is the actual plates. The plates are so packed with food that I found it hard to actually eat the food. I'm not the most graceful lady around, but I'm not a complete oaf! Mom and I both found ourselves accidentally pushing stuff off the plates and making a general mess.
A lovely fresh salad is on each plate and it makes the plates a little unweildy. No biggie. The sides of rice, beans and corn tortillas arrived with the meals.
Mom's picadillo was super. She'd never had anything like it. I was raised in Louisiana, and for us, Tex-Mex was/is Mexican food, so this was foreign. My mom actually said, "I wouldn't exactly call this Mexican food." The chicken was so tender and juicy. Delish!
My plata had birria, which is traditionally made with goat, but CPC does it with beef. It's shredded and simmered with tomato, chile and bay leaves. Kinda similar in texture to ropa vieja. Wonderful! This was my fave! Next was the pollo mole. I don't have an extensive background in mole and apparently, I've never had a good one, because this was really good. I don't know if I'd order it as my main entree, but a nice addition to my combo plate! My third dish was the veggie option for the night, a tamale pie. It was so good -- creamy and corny and cheesey. Comfort food.
Overall, I was very happy. Our bill before tip was $65.
Can't wait to go back!
Suzana Davila, the owner, is pure magic in the kitchen. Hers was the first pollo en mole I had ever tasted, and I have yet to find one anywhere that comes close to the alchemy Suzana does with such simple ingredients. I was there all the time when I lived in Tucson, and indeed it's one of the things I miss most about living down there.
Two tips for going to CPC: Number one, *the* thing to get on the menu is the Plato Poca Cosa. It's what I've ordered every single time I've gone, and every single time it's been incredible. Number two, go for lunch. Portions are the same, cost is half as much. At least that's how it was back when they were at the Santa Rita hotel, times may have changed.