|BEST OF SACRAMENTO GOODIE BAG SPECIAL SECTIONS NEWSLETTERS RESTAURANTS WINE LOCAL EATS MASTERS CLUB 2017|
I recently ventured out to midtown’s Zocalo restaurant on a shockingly cold evening, and was rewarded with a lively meal that warmed me from head to toe. Despite the frigid weather, the restaurant was packed with revelers and diners, all enjoying Zocalo’s vibrant atmosphere and upscale Mexican cuisine. We tucked happily into our chips and Zocalo’s signature cheese-sprinkled bean dip, and ordered up the kitchen’s Baja beer-battered fish tacos and carnitas. The tacos – three to an order – came composed on earthy housemade flour tortillas and contained large chunks of succulent fried fish, crunchy chopped cabbage, radish slices and cilantro. Drizzled with a feisty chipotle aioli and garnished with pico de gallo salsa, the tacos exploded with fresh, clean flavors and an enticing combination of textures. The carnitas – meaty, crispy-tender and very tasty – were accompanied by a brightly-flavored tomatillo salsa and a bracing pile of pickled jalapeño peppers, carrot wedges and white onions. This lusty meal, paired with the restaurant’s upbeat ambiance, was the perfect antidote to the frosty temperature outside.