Patricia Schwabe, Owner
Penca Restaurante serves Downtown Tucson a menu of traditional and modern Central Mexican Cuisine, a wide array of Mesoamerican distillates and fermentables, and comfortable service rooted in the history and culture of Tucson. Founded in 2013 by Patricia Schwabe in the shadow of the Santa Rita Hotel, Penca’s team has continued to travel, taste, and discover. Drawing from Mexico’s unique ingredients, forgotten methods, and esoteric flavors, our offerings maintain their roots in the abundance of the Sonoran Desert and the cultural traditions of Tucson itself. We invite you to join us for an honest and loving dining experience in the bustling heart of town.
Chris Miranda, Executive Chef
Chef Christopher Miranda heads up the Penca culinary team. Originally from Tucson, Miranda comes to Penca with a wealth of experience that includes positions at famed Alinea and Wood restaurants in Chicago, and The Parish in Tucson. He and Patricia collaborated on the menu that features many old favorites like Tacos de Lengua with beer-braised tongue, salsa verde, onion and cilantro; Queso Fundido, a cast iron of melted cheese and chorizo verde; Ceviche with lime-marinated red snapper, red onion, cucumber, serrano, roasted corn, cilantro, hoja Santa oil, and mojo de ajo; and Chile Relleno, roasted poblano chile filled with mushroom, pepitas and seasonal vegetable with braised epazote sauce and new creations like the Plato de Tamales, a selection of two house-specialty tamales—Guajalote Rojo (braised turkey, chile de ancho salsa) and Calabaza Verde (grilled Mexican squash, salsa verde).
Bryan Eichhorst, Beverage Director
Bryan Eichhorst is Penca’s knowledgeable and talented Beverage Director. Bryan has been directly exploring for the past four years the history, the tradition and the production among others of tequila and mezcal. In the past years his interests have taken him over and over again to Oaxaca, Jalisco, DF and his passion for Bacanora to many of the small towns of Northern Sonora.