Mexican pub, eatery create lip-smacking synergy
Print Edition
DURING the daytime, it’s standing-room or take-away service only at the Jianguo Road location of La Coyota, one of Shanghai’s best known names in Mexican cooking.
At night, however, you can head right next door to Pocho Social Club, a three-story Mexican-themed bar and have La Coyota served directly at your table. This lethal combination is raising the bar for Mexican fare in Shanghai, both for the restaurants involved and their customers.
First, let’s talk about La Coyota; specifically what’s on their menu. You can find all your Mexican favorites here — start with nachos or an order of their delicious, citrusy guacamole; then move on to a couple of tacos, a burrito or quesadillas, all served with red salsa. You can pick your protein, too, from a choice of chicken, beef, vegetarian, and cochinita. The cochinita, a delectably shredded pork, is by far the favorite, mainly for its quintessentially Mexican flavor palate. You can wash it all down with the horchata, a Spanish beverage made with ground rice.
If you’d rather have a libation of the alcoholic variety, that’s where Pocho comes in. Pocho is owned by Jake Pena, a Mexican American hailing from Texas. The bar’s name, in fact, may be a reference to Pena’s own origins, with “pocho” being a Spanish-language slang term to described US citizens of Mexican ancestry.
In any case, the watering hole serves up classic Mexican beverages, including tangy pamonas, salt-rimmed margaritas, and all the tequilas shots you can handle — all with 100 percent agave tequila. It also has some more unique concoctions on its extensive drink list, including the dicky birdie, a sweet beverage made with blueberry jam; and the Jamaican mojito, which is made with magenta hibiscus syrup.
Of course, Pocho serves a variety of beers, as well. You can even get tequila and beer together in the Chavela, dos equis (with a choice of lager or amber) mixed with the Mexican spirit and served in a kingly goblet with a red velvety coaster underneath.
Many of their cocktails, including the Coco Loco, are made with their house-brewed coconut infused rum. Think Malibu, but better. On top of all that, Pena is turning out new creations left and right; last time I stopped by, he handed me a glass of neon yellow liquid with a name that escapes me — essentially a jazzed up apple cider stewed with cinnamon and a mixture of other spices, plus tobacco leaves, which gives it a smoky aftertaste.
Pocho is wonderful for all occasions, from casual drinks with friends to birthday parties. The staff is warm, friendly, and accommodating — all things a good staff should be.
It’s beloved by both expats and Chinese and promises to become a canonical location for Latin flavors in Shanghai. Whether you’re looking to get buzzed on tequila or just satiate your craving for Mexican cuisine, the tag team of Pocho and La Coyota can make it happen.
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