TRIANGLE TODAY | THE NEWS & OBSERVER
WEDNESDAY, DECEMBER 19, 2018
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COCULA MEXICAN RESTAURANT
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OFFERS REWARDS OF LOCAL RARITIES, SUCCULENT FAVORITES
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Greg Coxi for Triangle Today Look up pozole rojo in a dictionary of Mexican culinary terms, and you’re not likely to come across the word “serendipity” in the definition. But that’s precisely what comes to mind when I think of the pozole rojo de puerco I had the first time I ate at Cocula. I had never heard of the restaurant, for starters, until I stumbled across it a couple of months ago while running a few errands. Considering how seldom I travel that stretch of Fayetteville Road on the southern fringe of Raleigh (so far south that locals think of it as Garner), it’s something of a minor miracle that I did discover it within months of its May opening.
specialties such as mixiote de borrego: Mexican-style barbecued lamb shank, falling-off-the-bone tender beneath a sauce redolent of ancho and guajillo chiles. The menu has whole categories I have yet to explore (among them burritos, enchiladas and fajitas), largely because I haven’t been able to resist the siren call of local rarities such as the pozole and mixiote. I can tell you that the chunky made-toorder guacamole is first-rate, though, and served in ample portion for sharing. And that the homemade corn tortillas are exceptionally light and tender.
What’s more, as luck would have it, this was around dinnertime when I spotted Cocula — on a rare weekend night when I didn’t already have a dinner on my schedule. Clearly, the gastronomic gods were inviting me to check it out.
You can get those tortillas wrapped around your choice of more than a dozen generous taco fillings, including a few surprises (fried avocado, black beans and purple onion, to name one) in addition to all the usual taqueria meat suspects.
I accepted the invitation, and was rewarded with the best pozole I’ve had in recent memory. Loaded with succulent chunks of pork and hominy in a brick red broth as complex as a mole, it was served in a large terra cotta cazuela, with a plate of shredded cabbage, lime wedges, cilantro and chopped onions on the side.
I find it hard to resist lengua (beef tongue) and cachete (spicy beef cheek) when they’re available, so I saved the carne asada for a full entree order on a subsequent visit — an ample slab of marinated skirt steak, buried under a mixed grill of nopales, green onions and a whole jalapeño. Rice, beans, a side plate of avocado salad and — of course — some of those homemade tortillas — made for a fine roll-your-own taco feast.
Oh, and the pozole is available only on weekends. Talk about serendipity. You won’t be surprised to learn that this was not my only visit to Cocula. So far, I’ve only been able to scratch the surface of an extensive menu that runs the gamut from create-your-own combo plates to regional
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Cocula’s Carne Asada serves up an ample slab of marinated skirt steak, buried under a mixed grill of nopales, green o nions and a whole jalapeno. Rice, beans, a side plate of avocado salad and homemade tortillas make for a fine roll-your-own taco feast. Juli Leonard COCULA 1428 Garner Station Blvd., Raleigh 919-615-4347, coculamex.com Cuisine: Mexican Rating: 3 1/2 stars Atmosphere: cheery, whimsical Service: friendly and attentive Recommended: guacamole, sweet potato flautas, pozole rojo, mixiote de borrego, tacos Open: Lunch and dinner daily.
WEDNESDAY, DECEMBER 19, 2018
weekend fun NORTH CAROLINA MUSEUM OF HISTORY PRESENTS THE NORTH CAROLINA ROOTS OF ARTIST ERNIE BARNES EXHIBIT 5 E Edenton St., Raleigh, NC 27601 This exhibition showcases many unpublished Ernie Barnes original paintings, as well as artifacts from his life. Barnes was born and raised in Durham. After five seasons as a professional football player, he retired at age 27 to pursue art. In his prolific body of work, Barnes chronicled his personal experiences with football, music, dance, love, sports, education, church, and the South. A FEAST FOR ALL THE SENSES: BRUNCH INSIDE A MUSEUM Saturday, 11:30 am, Sunday, 10:30 am North Carolina Museum of Art 2110 Blue Ridge Rd, Raleigh Iris, the Museum’s full-service restaurant, serves contemporary American cuisine with regional and international flavors. Specializing in seasonal fare using many locally sourced ingredients, Iris features culinary works of art that showcase a complex culture of flavors. Brunch highlights include the Oak City Benedict on a sweet potato biscuit, Belgian waffles, design-your-own omelets, chicken salad, burgers and more. CHINESE LANTERN FESTIVAL Booth Amphitheatre 8003 Regency Pkwy Cary, NC 27518 Tickets start at $20. Patrons will walk through the venue to observe the lanterns. Plan for 45-75 minutes to view all light displays and enjoy the live cultural performances. Total walkthrough is approximately 1/2 mile. There will be limited seating on the crescent deck for those that want to relax and take in the view! Venue food/beverage stands will be open selling holiday treats and beverages on the Crescent Deck.
Read more at events.triangletoday.com
TRIANGLE TODAY | THE NEWS & OBSERVER
North Hills gets tacos and tequilas; burgers and custards for Wake Forest Scott Bolejack for Triangle Today
Bartaco’s Chapel Hill location. The chain has opened in Raleigh’s North Hills. Juli Leonard Bartaco, the chain that touts its tacos and tequilas, has opened in Raleigh’s North Hills. It’s the third North Carolina location for the chain, which also has eateries in Chapel Hill and Asheville. In a news release, bartaco said its focus is on fresh ingredients and bold flavors, including tacos with a variety of fillings — fish, vegetables and slowcooked pork, chicken and steak. From Aug. 3-10, the chain is bringing back its oyster taco in celebration of National Oyster Day, which is Sunday, Aug. 5. On the drink side, bartaco offers cocktails, beer, house-made aguas frescas and more than 40 tequilas. Prices are modest: $2.50 or $3.50 for a taco, $2.50 for sides and entrees from $5 to $9.50. NEW SHOPPING CENTER IN WAKE FOREST Food is on the menu too in Wake Forest, where Freddy’s Frozen Custard and Steakburgers has opened in 981 Crossing, the new retail center at 11708 Retail Drive. The chain is known for its lean ground beef burgers, Vienna beef hot dogs, shoestring fries and frozen custard treats. “The Retail Drive development corridor is home to
a wide variety of retail businesses, restaurants and family-friendly entertainment venues that make it a great fit for Freddy’s,” franchise owner Dave Dreiling said in a news release. “We’re looking forward to continuing the growth of our fast-casual burger concept throughout the Triangle region.” The restaurant seats 108 diners and has additional seating on the patio. Drive-thru service is also available. Hours are 10:30 a.m. to 10 p.m. Sunday through Thursday and 10:30 a.m. to 11 p.m. Friday and Saturday. To see the menu, go to freddysusa.com. Freddy’s is the first business to open in 981 Crossing. Coming soon are Starbucks, Chipotle, Mattress Warehouse, Firehouse Subs and Noire Nail Salon, said Bill Moseley of Moseley Real Estate Advisors, the retail center’s developer. “We’re at about 80 percent leased,” Moseley said of the 20,500-square-foot center. That leaves two spaces, one with 2,500 square feet, the other with 1,385. Moseley said he expects to announce a tenant for the larger space within the next 30 days. As for the other storefront, “we’re still looking for a tenant for that space,” he said.
TRIANGLE TODAY | THE NEWS & OBSERVER
WEDNESDAY, DECEMBER 19, 2018
Homemade blue cheese dressing will give you the ultimate wing experience Fred Thompsoni for Triangle Today
Kyle’s Blue Cheese Dressing from chef Kyle Wilkerson of Heirloom in downtown Roxboro. Fred Thompson
KYLE’S BLUE CHEESE DRESSING 2 cups crumbled blue cheese 1/2 cup Maple View Dairy Buttermilk 3 tablespoons red wine vinegar 1 tablespoon Worcestershire sauce 1 teaspoon Texas Pete or to taste 1/2 cup Duke’s Mayonnaise juice of 1/2 lemon 1/4 cup thinly sliced chives Kosher salt and freshly ground pepper to taste Combine the blue cheese and buttermilk in a large mixing bowl and let sit for an hour. Add the remaining ingredients and stir until well combined. Refrigerate for
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48
BEFORE
at least 3 hours. I like to do this a day ahead. Store refrigerated for up to a week. To make ranch dressing: Eliminate the vinegar and use only a 1/2 tablespoon of Worcestershire sauce. Add a 1/4 cup of sour cream. Keep the chives and add 1/4 cup chopped flat leaf parsley, and a couple of tablespoons of fresh tarragon, some dill, minced garlic to taste, salt and pepper. Now you have a ranch dressing that will add to your wing enjoyment or dress a salad. Yields: 3 cups
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WEDNESDAY, DECEMBER 19, 2018
TRIANGLE TODAY | THE NEWS & OBSERVER
Discover Your Dream Home Today! From the 400's • Rolesville • Ranch Plans Available
From the 550's • Wake Forest • Impressive Amenities
If you are looking for the perfect place to call home, you have found it here featuring new homes with gourmet kitchens, open floor plans and quality craftsmanship of award-winning builders. Barrington has 50 beautiful new home sites on 1/3-acre lots. Enjoy the peace and tranquility of living in Rolesville with a high quality of life, great schools, shopping, dining, parks, and sense of a small community, while only minutes away from Wake Forest, Raleigh and RTP.
Stonewater is conveniently located in the desirable Wake Forest and Rolesville area. This community offers a variety of innovative floor plans from a local custom builder team, access to outdoor and indoor recreational areas, close proximity to Falls Lake, shopping, downtown Wake Forest and much more. Stonewater truly offers the best of both worlds with a quiet, relaxed atmosphere yet quick access to all the Triangle has to offer!
Directions: From US 1/Capital Blvd turn right on Burlington Mills Rd. Barrington is 4.5 miles down on the left. From 401 N./Louisburg Rd. turn left onto Burlington Mills Rd. Turn right into Barrington.
Directions: Take Capital Blvd/Rt-1 North; Take a Right on Burlington Mills Road; Take a Left onto Forestville Road; Community will be ahead on the Right.
For more info visit LiveBarrington.com
For more info visit StonewaterLiving.com
From the 300's • Wake Forest • Adjacent to Joyner Park
From the $250's • Durham • Limited Opportunities!
The Bluffs at Joyner Park offers new homes at a convenient location in the heart of Wake Forest. This 50 lot community offers private homesites up to .25 acres and home plans ranging from 2,000 to 2,500 square feet. This beautiful community features quality craftsmanship of new homes with 1st-floor master and ranch home plans available. This neighborhood has all the benefits your family wants being located adjacent to Joyner Park.
Winsford at the Park boasts four spacious floorplans designed with the utmost privacy in mind, featuring contemporary interiors, comfortable living spaces and luxurious features. Winsford at the Park homeowners will have the opportunity to enjoy a swimming pool and large open spaces. This community's easily accessible location in the Research Triangle Park offers the ultimate in location, affordability, and convenience.
Directions: Take US-1 N/Capital Blvd North to Wake Forest. Turn right onto Harris Rd. Turn right onto W Oak Ave and The Bluffs at Joyner Park will be on your left
Directions: From Raleigh; take I-440 W to exit 4B for I-40 W toward Durham. Continue on I-40 W to NC-147 N. Take exit 8 for Ellis Rd. Turn left on Ellis Rd, Community will be on the right.
For more info visit BluffsAtJoynerPark.com
FOR MORE INFORMATION:
919.845.9909 Info@jimallen.com
For more info visit WinsfordAtThePark.com
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