Casa 16 serves Mexican food in Central City across dinner, lunch, weekend brunch, and a cafe menu, all built around a full bar program.
The kitchen turns out aguachile, quesabirria, and mole pollo Oaxaca alongside heartier plates like the Ribeye del Rancho — a Certified Black Angus ribeye on a hot skillet with grilled shrimp, elote, nopales, and cebollitas — and Chile Verde, slow-cooked pork in tomatillo-poblano sauce with rice, beans, and handmade tortillas. The Pescado del Mar, sautéed salmon topped with shrimp, scallops, chorizo, and a reduced poblano cream sauce, sits alongside a Chile en Nogada on the seasonal-leaning side of the menu.
The bar carries twelve tequila brands across silver, reposado, and añejo, with a tiered program running from Lalo up to Don Julio 1942, plus mezcal, bacanora, and a signature cocktail list.
Regulars describe it as a neighborhood fixture with a pleasant dining room, though accounts of service pace and kitchen consistency vary from visit to visit.
The kitchen turns out aguachile, quesabirria, and mole pollo Oaxaca alongside heartier plates like the Ribeye del Rancho — a Certified Black Angus ribeye on a hot skillet with grilled shrimp, elote, nopales, and cebollitas — and Chile Verde, slow-cooked pork in tomatillo-poblano sauce with rice, beans, and handmade tortillas. The Pescado del Mar, sautéed salmon topped with shrimp, scallops, chorizo, and a reduced poblano cream sauce, sits alongside a Chile en Nogada on the seasonal-leaning side of the menu.
The bar carries twelve tequila brands across silver, reposado, and añejo, with a tiered program running from Lalo up to Don Julio 1942, plus mezcal, bacanora, and a signature cocktail list.
Regulars describe it as a neighborhood fixture with a pleasant dining room, though accounts of service pace and kitchen consistency vary from visit to visit.