Café Poca Cosa

Mexican | Southwestern
Worth driving from anywhere!


Several years ago, Café Poca Cosa moved from its location in a mid-level hotel to a somewhat spectacular location on E. Pennington in downtown Tucson. Gone is the explosion of colorful folk art everywhere, as well as the sense that you are discovering four-star food in an unexpected setting. In the new Cafe Poca Cosa, with its sweeping, stylish dining room and objects of Mexican art on display as if in a museum, you expect to eat regally. And you do. It’s a cooler environment than before, not as hospitable-seeming as it once was. But the black-clad staff is well-trained and solicitous; and the food is as inventive and surprising as it was when Poca Cosa was new.

Proprietor Susanna Davila is an inspired chef, with a menu that reflects what chilies, spices, vegetables, and ingredients are fresh in the kitchen, and what her whim dictates. When you are seated, you are shown a portable blackboard with about a dozen choices on it, all of which need to be explained. Nothing on this menu is familiar; certainly, there are no tacos, enchiladas, or burritos. Nor are there appetizers and side dishes to choose. Each dinner comes complete on a plate with exactly what the chef believes it should have.

You will find some glorious chicken moles, or perhaps the variant of mole known as pollo en pipian, for which boneless chicken is cosseted in sauce made from bitter chocolate, crushed red chilies, Spanish peanuts, pumpkin seeds, and cloves. You will always find a tamale pie (pastel de elote) on the menu as a vegetarian alternative. Even if you are a devoted meat-eater, you should have it, for this tamale pie is creamy comfort food supreme, tender as a soufflé, always dressed up a little differently, topped with vivid green chili puree or a sweet mango sauce or, on our most recent visit, curried carrots.

Anne Ritchings | September 06, 2008

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.

What to Eat
Café Poca Cosa, Chicken Mole
Chicken Mole
Chicken breast painted with dark mole negro flavored with Tia Maria
Café Poca Cosa, Tamale Pie
Tamale Pie
Tamale pie topped with spicy curried carrots: an inspired duet
Café Poca Cosa, Flan
Flan comes with enough syrup to sweeten every spoonful.
Café Poca Cosa, Plato Poca Cosa
Plato Poca Cosa
Pollo chile colorado and a tamale con salsa blanco
Café Poca Cosa, Chocolate Cheesecake
Chocolate Cheesecake
Chocolate cheesecake is like a thick chocolate silk pie with cherries and flecks of orange zest.
Café Poca Cosa, Carne Asada
Carne Asada
Vividly spiced carne asada
Café Poca Cosa, Salmon
Mustard-glazed salmon is heaped with artichokes and shrimp.
Café Poca Cosa, El Dorado Margarita
El Dorado Margarita
El Dorado margarita is made with Partida Anejo tequila
Café Poca Cosa, Salsa
Appetizer salsa (with chips) is essence-of-chile flavored.
Directions and Hours
open now
Tuesday11 am - 9 pm
Wednesday11 am - 9 pm
Thursday11 am - 9 pm
Friday11 am - 10 pm
Saturday11 am - 10 pm
This restaurant is featured in the following eating tours.
5 stops | 8 MILES | 27 min

Among the countless Mexican restaurants in Tucson, these five give the best feel for the amazing range of styles and specialties, from the outlandish Sonoran hot dogs at El Guero Canelo to humble neighborhood tacos at Pico de Gallo, and to chef Suzanna Davila's magnificent meals at Cafe Poca Cosa, where you never know what…

Open Year Round
Meals Served
Lunch, Dinner
Credit Cards Accepted
Alcohol Served
Outdoor Seating

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