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.
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 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.
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
Service at the bar was great. The wines, beer selections, etc was top notch and a large selection of tequila.
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
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
Roasted and fried new potatoes, fried jalapenos, cumin-arbol chile dusted, fresh avocado crema
Sangria was just perfect..fresh and chilled 🙂
How can i forget the melting in the mouth Ceviche!!!
Crunchy & Spicy Seared California Mahi-Mahi Tacos
Al pastor, roasted pineapple pico de gallo, fried tomatillo and chile serrano salsa, red onion, cilantro
Fish Tacos Recipe
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
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)
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
Chicory, cara-cara orange, blood orange, avocado,
Dungeness crab and citrus-chile de arbol vinaigrette
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:
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.
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