El Rinconcito Yucateco: Nosh Mob #3

Mob Hit for Poc Chuc, Conchita Pibil, Ceviche

The Mobsters | Yuzu Studios

The Mobsters | Yuzu Studios
The Mobsters | Yuzu Studios
Mob Hit #3: El Rinconcito Yucateco
3935 Sebastopol Road  Santa Rosa
(707) 526-2720Date: Feb. 24, 2012, 12:30pm
Mobsters: 22 in attendance | Join the Mob

On the Tab:
Conchita Pibil: Melt-in-your mouth bits of juicy pork
Black Mole: “Dammit, we forgot this again!”
Fish Tacos: “Excellent”
Pork and Cabbage Sandwich: “It reminded me of the sandwiches we had in Mexico City”
Poc Chuc: “Not as good as usual, but hey, there were 22 of us and one cook in the kitchen.”
Pork Tamales: “Some of the best I’ve had”
Shrimp Ceviche: “Most Photographed Dish”
Shrimp Tostada: Mixed reviews. “It tastes sweet, like ketchup. I don’t like ketchup.”
Bacon-wrapped Shrimp: “I think I got the best thing here.” “Hey, who stole my shrimp? Heather….”What’s this? The NoshMob is a not-so-secret society of passionate eaters who descend on under-discovered restaurants each week. We share plates, friendships and views of the restaurant and invite you to share your experiences — either this week, or in the future — in the comments below.

Overall: Outdoor patio is a best bet for large groups. Authentic Yucatan cuisine depends on the day and how busy the kitchen is. Clearly there’s a great deal of care put into signature dishes like Conchita Pibil, Black Mole and Shrimp Ceviche. Tamales are stuffed full and tender. Overall, a Mob winner. “I will be going back too try it again,” said one mobster.

BiteClub Review In A Nutshell: Leave the English to Spanish dictionary at home, because panuchos, cochinta pibil , prickling fresh salsa and rellenos negro are international signs of a serious cook in the kitchen. No matter what your native tongue. What I can rave about first-hand are the fried panuchos (a sort of skinny pupusa filled with mashed black beans and fried up crispy) capped by savory pickled onions, cabbage and avocado and a special habanero sauce; Poc Chuc, slivers of pork seasoned with black pepper; and meltingly tender cochinta pibil, a spicy, oily slow roasted pork marinated in citrus that blows the pants off any pulled pork you’ve ever eaten. With chips, salsa, rice and more black beans than any human should consume, the feast set me back a paltry $30. Full Review

Can someone please go eat the Black Mole and tell us about it, though? Apparently the mole is no more. Bummer.