TAZON THURSDAYS! This fall, we're excited to announce that we’re not only bringing back everyone's favorite pozole night, but this time we’ll be popping up weekly at Tournant (almost) every Thursday through the end of the year!
This traditional Mexican soup is hearty and nourishing, brimming with toothsome hominy and tender stewed meat or seasonal vegetables and is served with fresh garnishes such as cabbage, chopped onion, radish and lime that you can add to taste for your perfect bowl.
In many regions of Mexico, pozole is served only on Thursdays and is a wonderful excuse to gather friends and family around the table. We're continuing this tradition at Tournant with Tazon (which means “bowl” in Spanish) every Thursday--though be sure to check the calendar as we may be booked for a private party.
Steamy bowls start at $12 and you can choose from pork rojo, chicken verde or verduras (vegan), plus traditional and not so traditional add-ins. What’s more, our friend Shauna Galante of Secret Language will be creating rotating ceviche selections in her signature fresh and vibrant style and chocolate-whisperer Joe Rodriguez will make his obscenely delicious chocolate flan with mezcal caramel for a sweet ending.
No reservations necessary—just drop by for restaurant-style seating, order a cold cerveza, margarita or paloma, then close your eyes and imagine you're in sunny Mexico.
SHEET PAN NACHOS
Juanita’s chips, cheddarjack, black beans, housemade salsas, sour cream, pickled peppers, sliced black olives (Mona insists!)
SHAUNA’S CEVICHE DEL DIA
Oregon Albacore, ginger, yuzu, lime, asian pear, watermelon radish, sesame, pickled shallot, mizuna, purple shiso
Hearts of romaine, Ancient Heritage Hannah, toasted pepitas
$10 (Add avocado +$2)
Pork Stock, Three Sisters Nixtamal Organic Hominy, Chile-Braised Pork Shoulder
Chicken Stock, Three Sisters Nixtamal Organic Hominy, Salsa Verde-Braised Chicken Thigh
Burnt Onion Dashi, Three Sisters Nixtamal Organic Hominy, Roasted Delicata, Sik’l Pak (pumpkin seed salsa)
Slow Egg, Avocado, Poblano Rajas, Queso Oaxaca
All bowls come with shredded cabbage, white onion, radish, lime and Juanita’s chips
DESSERT ~ by Joe Rodriguez
Chocolate Flan, mezcal caramel, chile salt