La Choza is the sister restaurant of the ever popular The Shed, located in the old town square. La Choza is out of town but not a bad distance and way less crowded, but plenty of people still are there. They have their own parking lot behind the adobe building. The dining areas take up several rooms and there is also a large bar area. Beams of wood line the ceilings and colorful art adorns the walls. The tables are bare wood, there are lots of windows to the outside and a large variety of tequila, margaritas and mezcales to chose from as well as draft beers. Service is friendly, efficient and helpful. Portions are large and the food is wonderful, with a good amount of flavor and texture in every bite.
We started with some margaritas while we looked over the menu.
The Chile Relleno Plate had 2 whole roasted green chilies stuffed with Monterey jack cheese, coated in house batter, fried to a golden brown then covered with red or green chile and topped with sour cream. It was served with pinto beans, Spanish rice and a garnish of lettuce and tomato. We got one red and one green chile topping. They were well stuffed with cheese, not greasy and the sauces both good.
Fish tacos were 2 folded tortillas filled with sauteed Cod, their special spicy sauce, avocado and sliced cabbage. They were served with tropical pico de gallo of pineapple, tomato, onion, jalapeno, cilantro and lime and Spanish rice. The fish was good as was the sauce and avocado. A very nice rendition of this dish.
A combination plate had carne (pork) adovada (slowly cooked in a rich marinade of chile caribe, oregano and spices) and chili Relleno. It was served with pinto beans, posole and a garnish of lettuce and tomato. The pork stew was really good as was the posole. The relleno was nicely cheesy and this one was topped with red chile. A good plate with lots of flavor combinations to make.
Carne adovada enchiladas was blue corn tortillas stacked between two layers of cheese, a sprinkle of onions and covered with red or green chile. It was served with pinto beans, posole and a garnish of lettuce and tomato. We chose the red chile and it was wonderful.