“Re-orders are verboten on review visits, unless the restaurant has so badly botched a dish that a second chance is warranted. My date knew it, and so did I. Yet as I revealed in my reciprocal confession, I’d been daydreaming about a repeat too: I wanted a second go at Poquitos’ spicy shrimp.”Read Hanna Raskin’s full review of Poquito’s.Photos by Joshua Huston.Published on June 30, 2011
Chorizo queso fundido: asadero cheese with chorizo. Served with tortillas.
Chipotle Prawns: Half pound of wild prawns in a spicy garlic chipotle sauce. Served with rice and beans and house made tortillas.
Chicken Mole Enchilada: Mad Hatcher free range chicken & traditional oaxacan mole negro, topped with diced onion, crema & cotija cheese.
Carne Asada: Painted Hills skirt steak grilled medium rare, guajillo sauce, grilled knob onions. Served with rice, beans, and house made tortillas.
Watermelon Salad: watermelon, queso fresco, Serrano chile, lime, olive oil, and mint.
Did someone say Carne Asada? Server Jessie Lee gets on his way to serving customers at Poquitos.
The cozy patio.
Warming the house made tortillas and making chips.
Bartender Jessica making the Poquitos Margarita.
Lovely patio.
