In the bustling business corridor from Tempe Town Lake to ASU’s main campus, Blanco Cocina is a standout within the entertainment standout of Novus Place.
Taking full advantage of the central greenscaping, Blanco Cocina presents itself patio-first. In fact, the patio is nearly as spacious as the interior dining room and cantina. The restaurant overall is more of an indoor-outdoor experience thanks to the open windows between the dining room and patio and the spaciousness throughout.
Recent certification for LEED silver includes recognition for elements customers can appreciate as much as management as it directly addresses their comfort: indoor air quality with superior ventilation, green housekeeping reducing exposure to potentially hazardous contaminants, and reflective roofing mitigating the urban heat island effect.
It all makes for a welcoming atmosphere in which to surround its modern Mexican menu, from fresh salads to deep-fried chimichangas.
House-made corn tortillas star in a wide selection of tacos that include grilled mahi nestled with cilantro lime slaw, chicken pastor bundled with pineapple, and grilled avocado that offers a new twist on that Mexican food staple.
Speaking of avocados … Blanco Cocina gives its own twist on guacamole, mixing the avocado with roasted poblano and Anaheim chiles, caramelized onion and cotija cheese for a spread enjoyed on thick crisps of corn tortillas.
Another dippable starter is the Grilled Mexican Street Corn, with charred kernels mixed with cotija cheese and spiced with cilantro and lime.
With Sonoran influence on the hamburger, the menu offers the Green Chile Smash Burger — a ground beef patty, poblano chile and queso blanco sandwiched in a bun spread with chipotle mayo.
Blanco Cocina + Cantina also shines with its depth in margaritas, mezcal and more.
Blanco Cocina + Cantina
717 S. Novus Place, Tempe
(480) 366-3717
Spicy Mango Ceviche Shrimp, avocado, cucumber, radish and pico de gallo $17 |
Pork Chile Verde Enchilada Enchilada filled with pork, charred onion, roasted pasilla, tomatillo, cilantrr and cotija cheese. $17 |
Short Rib Machaca Cheese Crisp With guacamole and charred onion $17 |
Photos courtesy of Fox Restaurant Concepts
