I'm sorry I waited so long, because Tienda Casa Paloma has a lot of the qualities I like in a restaurant. It's comfortably unfussy, relaxed and inexpensive, and it serves nice, big portions. Lara -- a veteran of both the Hereford House and the former Gilbert-Robinson restaurant operations -- oversees a venue that is, on the surface, the very antithesis of the corporate restaurant. Customers order at the counter (in front of the kitchen, where Lara's husband, Bernardino, cooks the food) and take their meals, served on Styrofoam plates with plastic flatware, to one of the mismatched tables scattered around the room.
This cantina serves breakfast (all day), lunch and dinner, though the breakfast business isn't as brisk as it was in Lara's former location, the food court at Union Station, where the original Tienda Casa Paloma offered breakfast and lunch for 18 months. Lara moved her business to Metcalf, she said, to be closer to home; she had a baby between closing the original restaurant and opening the new location.
I've already made a brave initial dive into the lunch and dinner menu, loving every bite of the mushroom-and-onion quesadillas and Lara's famous squash-blossom variety of the same dish. And I'm still raving (to anyone who will listen to me) about the restaurant's signature entrée, pollo in pipian, a long-simmered chicken draped in a thick, slightly nutty pumpkin-seed sauce.
For dessert, there's Bernardino's homemade flan or the vanilla-iced tres leches cake (made by a local Mexican bakery) or, better yet, a whole freezer case full of locally made popsicles (paletas) in an array of offbeat flavors, such as mango, coconut and cucumber-chile.
The location is highly visible from Metcalf, but I still drove past it a bunch of times, making only a mental note to someday go in, until one of my pushiest pals demanded I eat there.
I'm glad I was listening.