Some friends were in from out of town, and we were headed out for dinner. Back home, they cannot get good Latin American food so that was high on their list. In downtown Annapolis we found a place that was perfect – Picante Cocina Mexicana.
Picante was started by Fernando Juarez and his wife Megan. Fernando grew up in Oaxaca Mexico, working on the family ranch and moved to Annapolis 20 years ago. He gained experience working in local restaurants, until opening Picante in 2022 with the desire of bringing the spirit and cuisine of his native Oaxaca to America.
Menu
Picante has a large menu with Antojos (Appetizers), Sopa y Ensalada (Soup and Salad), Tacos, Birria, and Classicos Mexicanos. Additionally, they have Sides, Breakfast (Desayuno), Lunch Combinations, and Daily Specials.
Appetizers include typical fair such as Chips & Guaamole, Nachos, and Mexican Crab Dip. More unique fare include Chips & Mole, Molletes (bread, refried beans, melted Oaxaca cheese), and Asada Fries (topped with cheese and steak). Soups include Mexican Corn Chowder and Chicken Tortilla Soup. Salads include Taco Salad, a Caesar, and a Chopped.
Tacos come in sets of three, in a set or a choose your own combination. Options include Al Pastor (pork with pineapple), Ground Beef, Chinken Tinga or Shrimp. Birria is a deep fried taco served with a dipping sauce. Until a few years ago, I had never heard of them but they have become quite common. Picante has 4 choices. Classicos Mexicanas is typical Tex-Mex fair: Enchiladas, Fajita, Burritos, Quesadillas, etc…
Picante Especiales is where you find authentic Mexican dishes. There are 19 choices. Some notable dishes are: Camarones al Ajo (garlic shrimp) , Molcajeta Oaxaca (mix of meats with salsa, cheese, jalapenos, and sides), Costillas de Puerco en Salsa Verde (pork ribs with sauce), and Chori Pollo (chorizo sausage and chicken with cheese). There are also several pasta dishes, such as Creamy Chipotle Shrimp Pasta, that may be fusion cuisine.
Our Meal
I focused my attention on the Picante Especials, I was debating between the Chile Relleno and the Tamales, as both are favorite dishes of mine. I decided on the Tamales, as they are served with Mole, a sauce for which Oaxaca is famous.
Mole dates back centuries. It is a savory sauce whose ingredients vary, containing ground seeds and/or nuts, chile peppers, spices, and a little bit of chocolate. Mole is not the only tamale option at Picante. You can also get it with salsa verde. These tamales are dense and a bit dry, quite different from the ones I am used to. I liked this texture very much. Inside, they were packed with chicken. What makes the dish special in the mole sauce, which had a deep, earthy flavor. The tamales were swimming in it. Picante serves their entrees with rice and refried beans, but I asked for only the beans.
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My companions had fajitas, a variety of tacos, and enchiladas, covering a good portion of the menu. Everyone loved their meal.
Atmosphere
We had a large party of about a dozen people, which Picante is not really set up to handle. Yet they were able to accommodate us, seating us at two tables right next to each other. The place was very crowded, not too surprising for a Friday night, but the service was quick and courteous. Our food came out quickly. I was quite impressed.
The restaurant had Mexican decorations throughout, with streamers hanging from the ceiling, paintings, and a shrine to the Virgin Mary on the wall. Each dining area has a television on the wall. They are framed like a painting, so they match the rest of the decor. Picante feels like a restaurant in Mexico; a fun and delicious place to dine.
Jim's Dining Guides 