Barcocina

Barcocina serves Mexican inspired cuisine and beverages in a rustic, open-aired environment. They had an outdoor seating area decorated with strung lights where we had the opportunity to dine. The white-washed brick walls along with the decorative lights provided a great photo-op worthy of social media.

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We started off the meal with margaritas (what else?). Pictured below on the left, you’ll see the Watermelon Margarita, made with El Jimador Blanco Tequila, rosemary simple, and lime. On the right is the Summer Margarita made with Milagro Silver Tequila, Cointreau, agave, muddled berries, basil, and lime. The drinks were a light and delicious start to the meal. Tuesdays at Barcocina are ladies nights, so the drinks came with an entry into a drawing to win a bottle of champagne, a $100 gift card, or a Michael Kors bag. Unfortunately, nobody from our group won the drawings but the drinks themselves were worth it.

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Barcocina creates their food to be shared by the table, so we chose a mixture of dishes to split between the six of us. Below, you’ll see our first course, the Queso Fundido. This was made with chorizo, poblano rajas (mild chili pepper). Separating this dish from a normal queso was the poached egg placed on top. As we dug into the dish with our chips, the yolk broke and mixed nicely with the rest of the queso. We all loved this dish and would gladly enjoy it again.Processed with VSCO with c1 preset

Next, we enjoyed a Peach and Avocado Salad, made with field greens, goat cheese, and candied walnuts. This small salad was packed with texture and flavor and was a great addition to the meal.

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Next, the table split Yuca Tots. Yuca is a starchy root vegetable similar in taste and texture to a potato. Sure enough, these Yuca Tots tasted just like a fancier tater tot. The tots were stuffed with a creamy cheese and came with a side of adobo sauce to add a bit of spice to the dish.

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Finally, we reached the last and largest course: tacos. With such a large selection full of a  such a great variety of flavors, it was hard to decide which we wanted to try. After taking a vote around the table, we chose the Mahi Mahi, Queso Burger, and Orange Chicken tacos. The Mahi Mahi tacos were made with chipotle aioli, cabbage, and red onion. They were much lighter than the other tacos of the night. The Queso Burger, a favorite around the table, was made with bacon, apricot catsup, and Chihuahua cheese. It did, as the name would suggest, give off strong burger vibes with Mexican twist. The Orange Chicken tacos had a sweet and spicy glaze, jasmine rice, and was topped with sesame seeds. These tacos had a bit of a bite to them- not for the heat sensitive.

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Barcocina lived up to its claims and added its own spin on traditional Mexican foods. Every dish was uniquely flavored, and we’d definitely go back to try more items off the menu.

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