La Cosecha

Name: La Cosecha
Address: 917 9th Street, Sacramento, CA, 95814, US
Telephone: 916-476-6075

Mexican / Bar

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917 9th Street, Sacramento, CA 95814
916-476-6075
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Carne asada: Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout. On this menu as: Asada Tacos.
Carnitas: Pork slowly cooked until tender, traditionally in its own fat, with some pieces allowed to brown or crisp. Carnitas are strongly associated with Michoacán. Dedicated carnitas shops may offer different cuts and textures rather than simply "pork." Maciza generally refers to leaner meat, cueritos to skin and buche to stomach. Carnitas may also be sold by weight for groups and takeout. On this menu as: Carnitas de la Plaza.
Mole: Not one sauce but an enormous family of sauces built from combinations of chiles, spices, seeds, nuts, fruits, herbs and other ingredients. Some contain chocolate; many do not. Puebla is famous for mole poblano. Oaxaca is particularly celebrated for its variety of moles, including dark mole negro and green mole verde. Mole is commonly served with poultry or other meat, accompanied by rice and tortillas, but both recipes and uses vary widely. On this menu as: Pollo con Mole.
Ceviche & aguachile: Ceviche combines seafood with citrus juice and ingredients such as onion, chile, cilantro and tomato. Recipes vary throughout Mexico's coastal regions. The acid changes the texture and appearance of raw seafood, but it does not make raw seafood microbiologically equivalent to cooking it with heat. Aguachile, particularly associated with Sinaloa, is commonly made from raw shrimp dressed shortly before serving with lime, fresh chiles, cucumber and red onion. It can be seriously hot. Cóctel de camarón is a shrimp cocktail commonly served in a tomato-based sauce, while campechana usually combines several kinds of seafood. On this menu as: Fish Ceviche.
Queso fundido & chile con queso: Queso fundido is melted cheese served hot, often in a small skillet and sometimes mixed with chorizo, rajas, mushrooms or other ingredients. Tortillas are commonly used to scoop it up. Chile con queso, usually shortened to simply queso in Tex-Mex restaurants, is a pourable cheese-and-chile dip eaten with tortilla chips. They occupy similar territory on a menu but are distinct dishes with different traditions. On this menu as: Queso Fundido.

La Cosecha

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