San Jose: Copita introducing a gourmet taco tasting menu

Willow Glen chef Azari Cuenca-Maitret, the Mexico City star who moved to San Jose to launch the rooftop restaurant Copita in 2023, is spreading his culinary wings.

And he’ll be taking a limited number of guests along for the ride.

Starting Tuesday, Sept. 16, and Wednesday, Sept. 17, he will introduce an exclusive taco-tasting experience — a “Tacomakase,” named after the Japanese omakase tradition in which diners give themselves over to the talents and whims of the chef.

Copita Tequileria y Comida’s multi-course meal will be limited to 20 guests each Tuesday and Wednesday evening, with reservations a must. There are two seatings, at 6 p.m. and 7 p.m.

The eight-course menu is priced at $65 per diner. An optional beverage-pairing menu, $25, has been created by Cuenca-Maitret and Copita owner Joanne Weir, noted Wine Country and TV chef and cookbook author.

The idea harkens back to his years cooking in Mexico City, a capital known for its vibrant gastronomic scene.

“This is definitely something I would create there — without hesitation,” Cuenca-Maitret said. “This concept will allow Copita to offer our customers a culinary experience reminiscent of Mexico City, without the need for a plane ticket.”

Seasonality and freshness will determine the menu. “I plan to change the tacos based on the respect for and nature of the ingredients,” he said.

The inaugural Tacomakase will welcome guests with a Blue Corn Quesadilla (with pork rind, Oaxacan and Cotija cheeses and crema agria topped with pickled onions), followed by six innovative tacos:

Queso Fresco (cactus, crema chipotle, roasted tomato and pumpkin salsa)

Chipotle Octopus (with pork rind, roasted pineapple, tomatillo salsa)

Tlalitos (pork belly “bacon bits,” green tomato salsa, watercress, lime, with blue corn tortilla)

El Califa de Azari (lime steak topped with squash blossom “paper,” guacamole, habanero salsa)

Garlic Shrimp (with guajillo. lime. black bean puree)

Chef’s Surprise Taco

Dessert will be a Crunchy Buñuelo, corn-shaped goat cheese with brown honey syrup and hemp seeds.

One beverage pairing lineup features sparkling wine and cocktails, including a mini-margarita and mini-sangria. The other pairing is a tequila flight, after a lager starter.

This concept launch follows a summer series of rooftop cookouts that showcased Cuenca-Maitret’s grilled specialties.

Details: To attend one of these dinners, click on the Reservations link, select the date and click on one of the ‘TACOMAKASE” links. 1098 Lincoln Ave., San Jose; www.copitarestaurant.com