Monsoon season is here, and Penca & Owls Club mixologist Bryan Eichhorst has the perfect cocktail for those humid monsoon days! He can’t wait to mix up cocktails for you at Penca again soon, but until then, he’s sharing his recipe so you can make your...
Tucson is heating up! Cool down with Chef David’s refreshing Aguachile de Camarón. Ingredients 1-pound raw shrimp (peeled and deveined, tails removed and butterflied) 1–2 large limes generous pinch salt ¼ of a red onion, very thinly sliced generous pinch salt...
Every year, Penca & Owl’s Club employees travel to Mexico to experience the culinary scene there. We asked David Solorzano about the trip and some of its highlights! What was the purpose of your trip to Mexico? We wanted to draw inspiration from what’s going on in...
