Copita Restaurant Review, Sausalito & Cinco De Mayo

Today is Cinco De Mayo and I thought of sharing a restaurant review about Copita Tequileria Y Comida which is an amazing Mexican restaurant in Sausalito, California.

Copita Restaurant Review, Sausalito & Cinco De Mayo

Copita Restaurant Review, Sausalito & Cinco De Mayo

There we were walking down the streets of downtown Sausalito when I spotted the Copita patio, where everyone seemed happy sipping on their margaritas and enjoying the beautiful day.  I thought “That needs to be me, pronto!”

Copita Restaurant Review, Sausalito & Cinco De Mayo

Sausalito Downtown

Copita Tequileria y Comida is a seasonal Mexican restaurant and tequila bar created by Joanne Weir and Larry Mindel. Located in the heart of downtown Sausalito, Copita serves lunch & dinner daily in the dining room, bar, & outdoor patio.

Copita Restaurant Review, Sausalito & Cinco De Mayo

Copita Restaurant Review, Sausalito & Cinco De Mayo

I have been looking for great Mexican food in the SF bay area for many years. Well, I found it all at Copita. Specifically, the margarita, guacamole, the mixto ceviche were all outstanding. Each was exceedingly fresh with distinct and balanced flavors

Copita Restaurant Review, Sausalito & Cinco De Mayo

Service at the bar was great. The wines, beer selections, etc was top notch and a large selection of tequila.

Copita Restaurant Review, Sausalito & Cinco De Mayo

Copita Restaurant Review, Sausalito & Cinco De Mayo

The chips were amazing, thin and crispy, and the salsas had a nice zing to them.

Chips And Two Seasonal Salsas, fire roasted guajillo salsa; tomatillo avocado salsa cruda

Copita Restaurant Review, Sausalito & Cinco De Mayo

Copita Restaurant Review, Sausalito & Cinco De Mayo

Best and most original Tacos I’ve ever had. Great food and even better service.  The tortillas are made on site, the chicken is spit roasted on an open fire.  The result is fresh and wonderful.

Chicken Tinga Tacos

Rotisserie chicken, tomatoes, chipotle, avocado, queso fresco, crema, cilantro

Chicken Tinga rotisserie chicken, tomatoes, chipotle, avocado, queso fresco, crema, cilantro

Papas Bravas

Roasted and fried new potatoes, fried jalapenos, cumin-arbol chile dusted, fresh avocado crema

Papas Bravas roasted and fried new potatoes, fried jalapenos, cumin-arbol chile dusted, fresh avocado crema

Sangria was just perfect..fresh and chilled 🙂

Sangria was just perfect..fresh and chilled :)

Copita Restaurant Review, Sausalito & Cinco De Mayo

How can i forget the melting in the mouth Ceviche!!!

Copita Restaurant Review, Sausalito & Cinco De Mayo

Crunchy & Spicy  Seared California Mahi-Mahi Tacos
Al pastor, roasted pineapple pico de gallo, fried tomatillo and chile serrano salsa, red onion, cilantro

Copita Restaurant Review, Sausalito & Cinco De Mayo

Copita Restaurant Review, Sausalito & Cinco De Mayo

Copita Restaurant Review, Sausalito & Cinco De Mayo Fish Tacos Recipe

Ingredients

1 pound firm white fish, such as tilapia, snapper, cod, mahi mahi, or catfish

2 medium limes, halved

1 medium garlic clove, finely chopped

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

2 tablespoons vegetable oil, plus more for oiling the grill grates

Kosher salt

Freshly ground black pepper

1/2 small head of green or red cabbage (about 14 ounces), cored and thinly sliced

1/2 medium red onion, thinly sliced

1/4 cup coarsely chopped fresh cilantro

6 to 8 soft (6-inch) corn tortillas

Sliced avocado, for garnish (optional)

Guacamole, for garnish (optional)

Salsa, for garnish (optional)

Sour cream, for garnish (optional)

Hot sauce, for garnish (optional)

Method

Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, and 1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and warm the tortillas.

Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.

Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.

Broil the Fish

Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves into wedges and serve with the tacos. To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and any optional garnishes.

Recipe reference: chow.com

 

Empanadas

empanadas

Winter Salad
Chicory, cara-cara orange, blood orange, avocado,
Dungeness crab and citrus-chile de arbol vinaigrette

Copita Restaurant Review, Sausalito & Cinco De Mayo

This is a Gluten Free Restaurant! AMAZING!!!

Service: Greeted and seated, food came quickly. No complaints.

Price: It’s reasonable and food is worth the price.

Some info about Cinco De Mayo..Adapted from USA Today:

Cinco De Mayo

For many Americans, Cinco de Mayo means enjoying Mexican food and probably a few margaritas as well.

But Cinco de Mayo, which means May 5 in Spanish, is probably one of the most misunderstood Mexican holidays.

This day is not Mexico’s independence day. Mexican independence is celebrated on Sept.16.

Cinco de Mayo commemorates the Mexican army’s unlikely victory over the French forces of Napoleon III on May 5, 1862, at the Battle of Puebla.

Mexico had troubles paying back war debts to European countries, and France had come to Mexico to collect that debt.

Today Cinco de Mayo has become more of an American holiday than a Mexican one.

050412 Cinco de Mayo

But most non-Mexican Americans have “no idea” about the day’s history, said Carlos Tortolero, president of the National Museum of Mexican Art in Chicago.

“If you went to any bar tonight and said, ‘What’s this day about?’, they would be clueless, and you can’t blame the alcohol consumption either,” Tortolero told USA TODAY Network.

For Tortolero, Cinco de Mayo is a reminder of how many times Mexico has been invaded by other countries.

“This one day, Mexico won the battle,” he said.

Now some pics of beautiful Sausalito 🙂

We took a ferry from Pier 39 in San Francisco to Sausalito. It was beautiful

Copita Restaurant Review, Sausalito & Cinco De Mayo

Copita Restaurant Review, Sausalito & Cinco De Mayo

Copita Restaurant Review, Sausalito & Cinco De Mayo

Copita Restaurant Review, Sausalito & Cinco De Mayo

Copita Restaurant Review, Sausalito & Cinco De Mayo

Copita Restaurant Review, Sausalito & Cinco De Mayo

Copita Restaurant Review, Sausalito & Cinco De Mayo

Copita Restaurant Review, Sausalito & Cinco De Mayo

Copita Restaurant Review, Sausalito & Cinco De Mayo

Copita Restaurant Review, Sausalito & Cinco De Mayo

Copita Restaurant Review, Sausalito & Cinco De Mayo

Copita Restaurant Review, Sausalito & Cinco De Mayo

Copita Restaurant Review, Sausalito & Cinco De Mayo

Copita Restaurant Review, Sausalito & Cinco De Mayo

Copita Restaurant Review, Sausalito & Cinco De Mayo

Copita Restaurant Review, Sausalito & Cinco De Mayo

Copita Restaurant Review, Sausalito & Cinco De Mayo

Copita Restaurant Review, Sausalito & Cinco De Mayo

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Copita Restaurant Review, Sausalito & Cinco De Mayo

Copita Restaurant Review, Sausalito & Cinco De Mayo