Showing posts with label POC. Show all posts
Showing posts with label POC. Show all posts
Monday, February 7, 2011
POC CHUC Tamales
Poc Chuc has two types of tamales. "Colados" -- the wet and soft type were a daily special earlier this week. Only the second type was available when I lunched there the other day (she said I should try on a Friday to get the others). Although I was disappointed that they were out of the colados tamales, I got a taste of their other tamale. It was delicious, a nice balance of masa and filling, very moist and flavorful. Definitely worth getting again.
Friday, September 18, 2009
POC CHUC ***
Poc Chuc panuchos, fried to a crisp and stuffed with their delicious black beans. Topped off with shredded turkey and some ultra spicy and vinegary salsa and you've got the crunchy, spicy, vinegar and herbs against the earthly beans and turkey. It looks like the place is busier than it used to be, but the food is as good as ever.
Previous Posts on Poc Chuc:
October 2007
September 2007 as Popol Vuh
Friday, December 14, 2007
CHICHEN ITZA***
Update: This place is now Poc Chuc.
Just returned from dinner at Chichen Itza, the restaurant formerly known as Popol Vuh. The food was a great value, the overall quality of the food was high and dishes well executed. There are few places in the City, if any, that eight people could eat this well for a pre-tip bill of $16 per person.
The restaurant was kind enough to share a two traditional Yucatecan dishes that are not on their menu. The roast chicken leg in mole and the tamales colado. The roast chicken was tender, though I felt that the mole was somewhat thick and lacked depth. The tamales colado on the other hand had the texture of soft creamy and very fine polenta -- comforting. The filling was shredded chicken in a savory yellow sauce that had a slight cheese flavor. The flavors blended well with the creamy outer layer, this was my definitely my favorite dish of the night. Unfortunately, they don't make this regularly.
The other stand out for me were the handmade tortillas. Almost too good to fill with lots of things, just a bit of pork or a smear of bean puree was enough to highlight the fresh handmade goodness.
Also good were escabeche de pavo, panucho, poc chuc and the extra creamy and savory mashed potatoes that accompanied several dishes.
The only items that were not to my particular taste was the duck, which I prefer more rare and the lamb, which seemed somewhat dry. These were personal preferences not missteps by the kitchen. Service was friendly and eager to please, the food arrived quickly and the overall quality was excellent. Definitely return to try some other items.
16th at South Van Ness
Previous Posts:
Popol Vuh Revisted October 2007
Popol Vuh September 2007
Just returned from dinner at Chichen Itza, the restaurant formerly known as Popol Vuh. The food was a great value, the overall quality of the food was high and dishes well executed. There are few places in the City, if any, that eight people could eat this well for a pre-tip bill of $16 per person.
The restaurant was kind enough to share a two traditional Yucatecan dishes that are not on their menu. The roast chicken leg in mole and the tamales colado. The roast chicken was tender, though I felt that the mole was somewhat thick and lacked depth. The tamales colado on the other hand had the texture of soft creamy and very fine polenta -- comforting. The filling was shredded chicken in a savory yellow sauce that had a slight cheese flavor. The flavors blended well with the creamy outer layer, this was my definitely my favorite dish of the night. Unfortunately, they don't make this regularly.
The other stand out for me were the handmade tortillas. Almost too good to fill with lots of things, just a bit of pork or a smear of bean puree was enough to highlight the fresh handmade goodness.
Also good were escabeche de pavo, panucho, poc chuc and the extra creamy and savory mashed potatoes that accompanied several dishes.
The only items that were not to my particular taste was the duck, which I prefer more rare and the lamb, which seemed somewhat dry. These were personal preferences not missteps by the kitchen. Service was friendly and eager to please, the food arrived quickly and the overall quality was excellent. Definitely return to try some other items.
16th at South Van Ness
Previous Posts:
Popol Vuh Revisted October 2007
Popol Vuh September 2007
Tuesday, October 9, 2007
POPOL VUH**' Revisited
This place has been renamed POC CHUC and serves the same excellent panuchos, beans and tortillas as before.
When you've got a cold, nothing hits the spot like soup. The spicier and saltier the better, because all subtle flavors are lost to your cold. Perhaps that is why I thoroughly enjoyed the Mondongo at Popol Vuh. A beefy broth with a roasted tomato base flavor surrounding pieces of tender tripe. The soup gets its flavor from the large bones which look like cross sections of a shank bone, but were lined with a fatty looking protein. As I bit into the slightly chewy gelatinous layer, the server told me that it was the 'knuckle' of the cow. Um, cows don't have hands -- so then this must be cow's feet? In any case, the consistency and taste was almost exactly like pig's feet which explains the rich flavor of the soup. With the addition of half a habanero, some cilantro and onions, I regained the ability to breathe through my nose. Who needs sudafed when you have chilis?
Previous Post on Popol Vuh
16th at South Van Ness
When you've got a cold, nothing hits the spot like soup. The spicier and saltier the better, because all subtle flavors are lost to your cold. Perhaps that is why I thoroughly enjoyed the Mondongo at Popol Vuh. A beefy broth with a roasted tomato base flavor surrounding pieces of tender tripe. The soup gets its flavor from the large bones which look like cross sections of a shank bone, but were lined with a fatty looking protein. As I bit into the slightly chewy gelatinous layer, the server told me that it was the 'knuckle' of the cow. Um, cows don't have hands -- so then this must be cow's feet? In any case, the consistency and taste was almost exactly like pig's feet which explains the rich flavor of the soup. With the addition of half a habanero, some cilantro and onions, I regained the ability to breathe through my nose. Who needs sudafed when you have chilis?
Previous Post on Popol Vuh
16th at South Van Ness
Monday, September 10, 2007
POPOL VUH**'
Update: This place is now Poc Chuc.
Lunch hour in the Mission is full of options. Why have carnitas or tripitas at one of the excellent taqueries everyday when you can throw in some regional variations from time to time? That is why I returned to Popol Vuh, a Yucatecan place on 16th and South Van Ness near the Jeep dealership. On my first visit with A, we sampled the panuchos. I asked for one with turkey, a traditional panucho filling, though it was not on the menu. The very friendly server (who seems like he's the owner) was happy to oblige. I found the panuchos to be as good as any I have eaten in SF. The menu states that the tortilla is handmade, I could definitely taste the difference. I'm sure that they hand make theirs on the premises. The pickled onions atop the panucho were bright and fresh and it seemed that the cook takes pride in her cooking. The second time I went, I peeked in the kitchen and was delighted to see a 60-ish year old Latino woman at the stove. She bore some resemblance to the server, so I'm guessing it's a family operation. Mom in the kitchen and son at the counter. No wonder they take such care with each dish.
This time I ordered the Escabeche de Pavo which was a simple home style preparation of turkey in a meaty broth topped with some pickled onion and accompanied by pickled jalapenos. This was comfort food at its best, simple and warming. I felt really guilty about wasting the stack of beautiful handmade tortillas they set in front of me. So I immediately indicated that I wouldn't need them. Next time I need to try the Mondongo.
16th at South Van Ness
Lunch hour in the Mission is full of options. Why have carnitas or tripitas at one of the excellent taqueries everyday when you can throw in some regional variations from time to time? That is why I returned to Popol Vuh, a Yucatecan place on 16th and South Van Ness near the Jeep dealership. On my first visit with A, we sampled the panuchos. I asked for one with turkey, a traditional panucho filling, though it was not on the menu. The very friendly server (who seems like he's the owner) was happy to oblige. I found the panuchos to be as good as any I have eaten in SF. The menu states that the tortilla is handmade, I could definitely taste the difference. I'm sure that they hand make theirs on the premises. The pickled onions atop the panucho were bright and fresh and it seemed that the cook takes pride in her cooking. The second time I went, I peeked in the kitchen and was delighted to see a 60-ish year old Latino woman at the stove. She bore some resemblance to the server, so I'm guessing it's a family operation. Mom in the kitchen and son at the counter. No wonder they take such care with each dish.This time I ordered the Escabeche de Pavo which was a simple home style preparation of turkey in a meaty broth topped with some pickled onion and accompanied by pickled jalapenos. This was comfort food at its best, simple and warming. I felt really guilty about wasting the stack of beautiful handmade tortillas they set in front of me. So I immediately indicated that I wouldn't need them. Next time I need to try the Mondongo.
16th at South Van Ness
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