No Buffet, No Problem: Pezcow’s Regular Menu Deserves the Spotlight
If you’ve seen my videos, you know Pezcow is known for its Sunday buffet. But this time, we did something different. We skipped the buffet and went straight for the regular menu. This menu deserves just as much attention.
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Chips and Mango Salsa
We started things off with a basket of perfectly crisp chips and a mango salsa that had me hooked from the first bite. The mango chunks were fresh and full of flavor. Not too sweet. Not too tart. Just bright and refreshing.
To drink, I grabbed their cucumber lime agua fresca. It came with these big imperfect chunks of ice, like someone cracked a giant block by hand. That kind of detail made it feel handmade. It wasn’t overly sweet either. You could actually taste the cucumber and lime.
Fresh Chicharrones That Steal the Show
Then came the chicharrones with guacamole. And I’m not exaggerating. They were still popping when they hit the table. They were so fresh, I am glad the audio on my camera caught the pops.
The guacamole was just as good. You could taste the avocado even with the lime and salt mixed in. This combo was so satisfying I’m not sure I can go back to regular chips and guac. I think it’s even keto. Definitely addicting.
Queso Fundido from a Wood Fired Oven
Next up was the queso fundido. And like all great restaurants, Pezcow has a wood burning oven. They throw the queso right in there and serve it bubbling hot with melted cheese and crumbled chorizo on top.
We scooped it up with their yellow corn tortillas, which I’ve really been into lately. They also offer super thin flour tortillas if that’s more your style. Either way, this was comfort food at its best. Smoky, cheesy, and rich.
The Tacos Gobernador Are the Real Deal
Then we tried the Tacos Gobernador. These shrimp tacos come from Sinaloa and were originally made for the governor during a visit to Mazatlán. That’s how they got their name. Today, they’re a seafood staple all over Mexico.
Pezcow does them right. The shrimp is chopped just like it’s supposed to be, with bell peppers and melted cheese folded into lightly oiled tortillas. These are one of my son’s favorite foods, he gets them every time we go back home to Sinaloa.
Torre de Mariscos
I think they’re the only ones doing this in Sonoma, Napa and Marin counties. The torre de mariscos is layered seafood with shrimp, scallops, octopus, cucumber, tomato, avocado, and a dark house sauce on top.
It’s stacked high. When you break it down with chips and dig into the sides, it just works. The flavors blend together with a little heat and a lot of freshness.
Chicken Flautas in Consomé
Another dish that hit home. The way they serve them with veggies and warm consomé, took me straight back to the food I grew up on. They were spicy, but not in your face spicy. More like a slow build. Heat level was seven out of ten on my scale.
The shell stayed crispy even as it soaked up the broth. The chicken inside was tender. And the spice from the sauce snuck up on me in the best way. If I ever had a Mexican Restaurant, this is the kind of plate I’d want on my menu.
Pizza for the Kids
To wrap it up, we had the carne asada pizza. My kids love it. It’s like a taco meets pizza. Crispy crust. Seasoned beef. Just enough cheese to pull it all together.
Why It Matters
Pezcow isn’t just another Mexican spot in Sonoma County. They’re serving dishes you don’t see everywhere. Torres, Gobernador tacos, Real queso fundido from a wood fired oven.
This is the kind of food that tells a story. The kind of menu that shows how much they care. If you’ve only been for the buffet, try the menu.
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