Café Poca Cosa
Poca Cosa was where we first had a night out with two people who would become dear friends, Dan & Wanda. That was six or seven years ago and I thought then that Café Poca Cosa was very special. I can’t tell you how may friends and family I have recommended Poca Cosa to over the years, but it couldn’t be less than a hundred.
But a week after Christmas (2011) and just before the remnants of our extended family headed to TIA, I wanted them to experience what I had years ago declared One-Of-The-Best-Mexican-Restaurants-In-Tucson and give me their honest opinion for my review.
The first thing one has to understand about Café Poca Cosa is that nothing there is traditional Mexican as it is generally served north of the border … not the interior décor, not the drinks, not the food, not the chef, not even the menu. If you’ve never been there, Café Poca Cosa will not seem familiar. I can tell you in advance, that’s a good thing.
Suzana Divila is the owner and chief chef. She, and her restaurant, have been written up in all the majors, from the NYT to Gourmet and Better Homes & Gardens Magazines.
Suzana’s trademark? Well, she does things a bit different. For instance, she changes the menu, which is only written on a
chalkboard, every 6 hours. Second, she trains her wait staff to explain the items on the chalkboard at your table in exquisite, mouth-watering detail. Once explained, everything sounds so good that you will probably do what most of us do … order whatever your server suggests.
Third, she doesn’t offer the same Mexican cuisine you can get anywhere else in Tucson – or anywhere else in America for that matter. For example, no guacamole. Say what? No frijoles. No way. Almost no cheese. Heresy! How can this be Mexican? We were about to find out.
I had to remind Paige, Tim, and the boyz that we had a job to do. Million of Tucsonans and visitors to the Old Pueblo were counting on us to recommend the best Mexican restaurant in town. We can’t let them down.