A Mother’s Inspiration
Where Mexico City’s street and soul food meet
Words by Sommer Brugal photos by Shelby Bella
When Daniel Brooks explains the inspiration behind Licha’s Cantina, you can’t help but notice the contagious smile stretching across his face; his passion for food, community, and family are at the forefront of conversation. With every dish he describes, it’s clear Licha’s Cantina is simply an extension of home.
Surrounded by modern buildings and the hustle and bustle of East 6th Street, walking into Licha’s Cantina feels welcoming, original, and warm.
White wood panels couple with light blue shutters, sparkling lights wrap around tree trunks, Mexican prayer candles line the entrance’s small staircase, and a community picnic table sits to the right of the large front patio. The smell of freshly made masa, mole, and sautéed vegetables and meat fills the air.
“Our menu [combines] Mexican street food [with] soul food,” explains Brooks, who is the owner and chef of the restaurant. “If you ask for a Pambazo on the streets in Mexico City, this is what you’d get.”
A sandwich might not be the first thing that comes to mind when ordering at a Mexican restaurant, but the Pambazo is easily one of the restaurant’s standout dishes. Stuffed between two slices of guajillo peanut salsa-soaked bolillo is a generous portion of a potato and chorizo blend, topped with fresh guacamole, crema, queso penala, and Napa cabbage. Additional crema, queso, and cilantro are drizzled on top for an extra burst of flavor.
Perhaps one of the more surprising dishes on the menu is the Salpicon de Rez. A bed of romaine lettuce is topped with fresh vegetables like cucumber, tomato, avocado, radishes, and layered with cold, shredded brisket, an unexpected, yet welcomed addition. The salad is dressed with a citrus vinaigrette, dusted with Parmesan cheese, and served with two tostadas.
While every arrangement at Licha’s Cantina is a guaranteed delight, Brooks recommends two additional dishes on the menu: Arroz con Huitlacoche, a corn smut dish sautéed with epazote and served atop rice with corn, avocado, and Parmesan cheese, and the Huachinango Tikin Xic, a Tikin xic rubbed red snapper served with spicy potatoes and chorizo, cactus, a Swiss chard salad, and avocado.
Licha’s Cantina offers an array of options and flavors in their laid back dining experience. Yet, every dish and recipe comes from the same source of inspiration: Brooks’s mother, Alicia. In Mexico, Licha is short for Alicia and is the vision behind the restaurant’s name. “If we can make people feel like they’re eating at my mom’s house,” smiles Brooks, “then I know we’re doing something good.”
Contact:
512.480.5960
1306 East 6th St.
lichascantina.com
