‘Watts for Dinner’: Taking Zaza’s new menu for a spin

Our next dining destination is Zaza, “Marco’s Mexican.” It’s been just over a year and a half since our last visit, but we moved up this one after hearing the restaurant had new owners who made some menu changes.

First off, the complimentary chips and salsa are amazing. The chips are not oily, have a baked quality. The salsa verde is one of the best in these parts. Not too hot. Lots of flavor.

From the menu, things got off to an appetizing start with the “Taquitos Flautas” ($13).

A taquito is a “Mexican dish consisting of a small tortilla that is rolled around a filling of meat and cheese and then deep-fried."

A flauta is a Mexican dish consisting of a tortilla that is rolled around a filling of meat and cheese and then fried.

So why duality in the name on the menu? It appears these start out as flautas (larger) and are then cut into smaller pieces.

The previous taquito appetizer, stuffed with chicken, was one of my favorites. According to the menu, these corn tortillas are filled with potatoes and cheese. I did not detect potato, but the dish was good, especially the side of guacamole.

For my main entrée, I selected the “Enchiladas Cochinita Pibil” ($19.95). First, what is cochinita pibil? 

Cochinita pibil is a traditional Mayan slow-roasted pork dish from the Yucatán Peninsula. Preparation of traditional cochinita involves marinating the meat in strongly acidic citrus juice, adding annatto seed, which imparts a vivid burnt orange color, and roasting the meat, which is wrapped in banana leaves, in an underground oven.

Obviously, this dish, as defined, is not served in most restaurants. I have had the dish once in Miami, but not from an underground oven. Still, it is one of my favorite dishes.

I have never seen this dish served as enchiladas. The menu describes it as “corn tortillas soaked in a citrus orange, garlic hued achiote sauce (pork or chicken) and topped pickled onions.”

Still, I couldn’t resist ordering it. The dish is solid, and if it didn’t have the cochinita pibil name, I would have probably enjoyed it more. The sauce, in this instance is separated from the meat — like a traditional enchilada. And the meat, in this case pork, is not marinated in the sauce. It’s just jerked pork. Very good pork (It would make great carnitas tacos). This dish would be radically improved if the meat marinated in the sauce beforehand. 

My dining companion had the “Quesadillas De Flor De Calabaza” ($18.95). It’s supposed to be zucchini flower quesadillas in purple corn tortillas, with charred corn, queso and served with tomatillo salsa and refried beans.

The first thing I noticed was the tortillas were not blue, nor were they corn (they were flour). The inside was much more corn and cheese than flower. What I can say is that it’s better than your average quesadillas. 

Zaza’s has exciting new menu options, and yes, a few growing pains to get through. But dinner at a Mexican restaurant is always a better than average meal for me. Happy eating! 

More‘Watts for Dinner’: Twisted Sheep – Familiar dishes, but with a twist

AndHey Marco Island, looking for a place to eat?

Prices indicate time of visit and may vary. This newspaper pays for all meals related to dining reviews. We do not solicit or accept free food.

If you go

Zaza

• 1095 Bald Eagle Dr unit 8, Marco Island
• 239-970-5205
• eatatzaza.com