Picazo Kitchen & Bar becomes Kina’s Kitchen & Bar

Did you see Kina Chavez’s recipe for pozole verde printed here last week? If it was too long and too much work, run, don’t walk, to what Chavez is re-launching today, April 1, as Kina’s Kitchen & Bar, formerly known as her PKB, Picazo Kitchen & Bar and Breakaway Café before that.

Kina’s Pozole Verde includes a Mary’s chicken thigh, bone broth, organic hominy, and garnishes of radish, cabbage, corn tortilla strips, cilantro and lime ($10 or $18).

Lots of tequila and mezcal margaritas, even in pitchers, and sangria may start your evening or may not.

The new menu shows Kina Chavez’s goal of serving Mexican and American food, not Mexican-American food.

New tastes might include beet or shrimp tostadas on gluten-free tortillas; Brussels sprouts fried and topped with bacon and jalapeño jam; and popcorn scallops made with gluten-free flour.

Almost everything on the menu is organic and as local as possible, and the mezcal and tequila come from husband Sal Chavez’s mezcal vineyard in Mexico.

You will still find their famous burgers, fish and chips, organic pesto pasta with chicken, Nashville fried chicken and even Portobello fajitas.

Sal Chavez always said he wanted this restaurant to be Kina’s and now it truly is. And she comes by her culinary background honestly. Her mother, Maria, has cooked at Juanita Juanita for more than 30 years. Sal’s father, Don Chavez, makes all of the pastries for both Picazo Café on Arnold Drive and Kina’s Kitchen & Bar.

In fact, Kina Chavez is now in charge of Kina’s Kitchen & Bar, Picazo Café, and the Picazo food truck.

If you are free this afternoon, Friday, April 1, make it over to Kina’s at 2:30 p.m. for the official re-launch and re-branding with $5 margaritas and $5 guacamole and chips. Seniors discount of 20% on Wednesdays. Hours: Monday through Friday 3 to 9 p.m., Saturday 8 a.m. to 9 p.m., and Sunday 8 a.m. to 8 p.m. No corkage fee. 19101 Highway 12, Sonoma.