Cafecito La Cosecha Sacramento podcast cast: front row left to right Morris Phillips (Cal Bears football beat writer), Vince Cestone (social media), Stephen Ruderman (San Francisco Giants podcaster), second row left to right Lee Leonard (producer) Michael Duca (ESPN), and Mauricio Segura (Sacramento A’s beat writer) (photo by Salvador Cafecito/La Cosecha server)
Welcome to another podcast of Sportstalk I’m your host Michael Duca (ESPN) with my co-hosts, Morris Phillips (Cal Bears beat writer), Mauricio Segura (Golden Bay Times), Stephen Ruderman (San Francisco Giants beat writer), and Vince Cestone (social media). Our thanks to owner of Cafecito La Cosecha Ernesto Delgado who also owns the Octopus Peru right across the street from Cafecito and Mayahuel at 1200 K Street in downtown Sacramento.
Were podcasting at the beautiful Cafecito Restaurant at 917 Ninth Street at Cesar Chavez Plaza in downtown Sacramento call 916-476-6075 for reservations.
A little about Cafecito A casual Mexican restaurant comes to downtown’s Cesar Chavez Plaza.
You’d think by now Sacramento would have had its fill of tacos. But that didn’t stop the city from signing a lease with Ernesto Delgado to open a fast-casual Mexican restaurant in Cesar Chavez Plaza downtown.
La Cosecha debuted this year on Cinco de Mayo, taking over a small, city-owned building on the park’s west side. Delgado, the owner of Tequila Museo Mayahuel on nearby K Street, hired a pair of restaurant veterans—chef Adam Pechal and bartender Chris Sinclair—to create the food and cocktail menus.
La Cosecha isn’t strictly Mexican; Sacra-Mexican is more like it. Pechal’s fusion menu marries Mexican cuisine with Sacramento ingredients.
The emphasis is on fresh, seasonal and local. (La Cosecha is Spanish for “the harvest.”) On Wednesdays, Pechal ducks out of the restaurant and heads to the farmers market in the plaza for inspiration and a bit of shopping.
A case of strawberries might end up in that week’s aqua fresca; sunburst squash will make an appearance in quesadillas and ceviche.
If peaches are in season, they’ll wind up in the salsa. And when corn is at its peak, Pechal will add elote—grilled Mexican street corn—to the menu. Even the beans in the Mission-style burrito are local: heirloom Eye of the Goat beans from Elegant Beans in Lodi.
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