 La Poca Cosa Cafe- Tucson AZ
Had an interesting Chef's Platter (sampler plate) at Poca Cosa last week. Info I got from the Chef (she stopped by to chat) was that the sweetness under the pulled pork portion was plums, and the peanut taste in the tamale pie was indeed peanut butter. I wasn't able to get more info, but I'm curious about the way the mound of greens was handled: it looked like a big bunch of various greens had been put into a skillet and weighted down in the center so as to cook a central area just a bit, then all the greens removed to the dinner plate. Under the huge mound of greens were various items like cucumber pickles sliced like (and almost tasting like) half-sours, handfuls of jalapeño wheels, and other things I can't remember. Overall it was nicely done and quite tasty, but not what we see here in Boston; I'm wondering if it can called "Southwestern Cuisine" or if this chef is simply off the wall?? | 
