Cafe: El Coquito

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We don't know about you, but the rising temperatures are starting to bother us here at New Times. Alas, a cool dip in the ocean is simply out of the question; as Michele Laudig mentions in this week's "Cafe" column. Luckily we can, at the very least, sample island cuisine to fight the impending heat waves.

Food Critic Michele Laudig on El Coquito:

Bring your own booze, and it becomes a fiesta. A cold six-pack suits all the deep-fried "cuchifritos" on the appetizer list, while some rum is the appropriate traditional add-in for the "Coquito," a thick, sweet, silky coconut cream drink served on ice with a dash of cinnamon. While you're at it, you could conceivably doctor up a cup of cold parcha (passion fruit) or mango juice with a little somethin'-somethin' as well.

I was grateful for a choose-your-own appetizer assortment that let me pick four different snacks, but if I had to narrow it down to just one, I'd do the bacalaitos, round patties of batter-dipped salted cod that were served sizzling and golden, with lemon wedges on the side. A spritz of citrus was the perfect complement to the crunchy, salty, greasy fritters -- so craveable...full story

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Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.