Picoso Mexican Grill’s eight-entree menu is as no-frills as their mission—to serve fresh, authentic Mexican food. The kitchen executes this goal by charbroiling meats such as carne asada, chicken, and chorizo to juicy perfection before stuffing them into tacos and burritos. Crema fresca drizzles the torta—a Mexican-style sandwich on telera bread—and the eatery’s interpretation of nachos, dubbed simply “chips and meat,” lounges on a bed of lime-infused tortilla chips. Imported Jarritos sodas and horchata, a rice drink made with cinnamon, sugar, and vanilla, cool off a spice-coated tongue more effectively than sticking it out of a car window.
Chefs at La Cocina pick fresh ingredients sourced from the surrounding area to build Mexican and Cuban plates as colorful as the eatery's bright orange walls or a firework-filled piñata. After rounds of fresh ceviche or ham croquetas, rustic wooden tabletops fill with made-to-order rice dishes such as the palomilla empanizada—thin-pounded top sirloin steak breaded and pan-fried—or stone mortars known as molcajete filled with chorizo or seafood and fresh cheese. For dessert, chefs hand-craft creamy flan or natural shakes made with mango or tropical mamey fruit. A tiled chair rail runs along the restaurant's tangerine walls, which are studded with Mexican-style art and framed photographs of famous burritos that have visited the restaurant.