Part of Blanco Cocina + Cantina’s new summer menu, the “Papas Dulce” Bowl brings a mix of crispy sweet potato, zucchini, roasted peppers, avocado, fried queso, rice, pomegranate seed and mole sauce (submitted photo).
Blanco Cocina + Cantina continues to bring the heat with its summer menu, which features flavorful seasonal dishes and ice-cold cocktails made for sun-soaked afternoons and lively nights.
The restaurant sets the tone for relaxed, all-day dining – whether you’re dropping in for a slow lunch or letting dinner turn into one more round. The seasonal menu additions include a new fajita selection with standout options like Spicy Shrimp Scampi, with roasted garlic, lime and arbol chile; Chicken “Pibil,” with blanco tequila sauce and toasted sesame; and Skirt Steak, with sweet ancho soy and burnt onion butter. Delivering a combination of fan favorites, the Enchilada Trio features traditional cheese, pork chile verde and chicken tinga, while the “Papas Dulce” Bowl brings a mix of crispy sweet potato, zucchini, roasted peppers, avocado, fried queso, rice, pomegranate seed and mole sauce.
To round out the Sonoran flavors, the bar offers a refreshing cocktail menu that leans into citrus and tropical sweetness. Back by popular demand, the Smashed Watermelon, with blanco tequila, chili con sal and house lime sour is a spiced take on a summer classic. The offerings continue with bright and unexpected blends including Papi’s Piña Colada, with Corazón Añejo, Bacardi coconut, pineapple, toasted coconut and Stiggins’ fancy rum float; Mezcalito, with Del Maguey Vida, toasted cinnamon and smashed orange; and Mexican Riviera, with Del Maguey Vida, cocoa, passion fruit and Aztec bitters. Or, try their new golden hour spritzes, with the Jalisco 75, featuring reposado tequila gin, cinnamon agave and lemon, and Tan Lines & Tequila with Jose Cuervo traditional blanco, strawberry, clementine and agave.
“With Blanco’s new menu additions, we really embraced colorful, refreshing ingredients that capture the spirit of the season, while bringing new life to classic favorites,” said chef Eddie Coronado, senior manager of Culinary Standards. “From toasted and spiced flavors to the tropical layers in our cocktail lineup, the menu balances boldness and brightness in a way that feels both playful and perfectly suited for summer dining.”
Blanco Cocina + Cantina has six locations across the Valley. Learn more at www.blancococinacantina.com.
