SAY MEXICAN FOOD TO MANY AMERICANS, AND BURRITOS BURSTING WITH RICE AND BEANS OR ENCHILADAS DROWNED IN TOMATILLO SAUCE PROBABLY COME TO MIND. BUT THE DISHES ROLLING OUT OF BOCA LOCA ARE INCREASINGLY TAKING A BELOVED CUISINE INTO THE MODERNIZE MEXICAN CUISINE REALM. NOT ONLY ARE THEY CHALLENGING THE IDEA THAT MEXICAN FOOD MEANS CHEAP AND FAST, BUT THEY’RE TRUSTING THAT AMERICANS WILL PAY TOP DOLLAR FOR QUALITY INGREDIENTS PREPARED IN NOVEL AND CREATIVE WAYS. BOCA LOCA IS CONCEIVED BASED ON OUR PERSONAL EXPERIENCES AND INTERESTS, HERITAGE, LOCAL INGREDIENTS, TRADITIONS, EVEN FAMILY COMMON SOURCES OF INSPIRATIONS FOR BOCA LOCA.
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Reviews
I got the torta brisket sandwich and the dang thing had a crunchy CHEESE SKIRT….delightful. Brisket actually tasted like a BBQ place smoked it. It wasn’t typical chewy/dry “restaurant brisket.” I got the zucchini side with it which was a nice contrast to the meat and carbs… came with a cheese sprinkle. It was suppose to come with AusJus which i think they forgot but i don’t think it was really needed as the sandwich already had so much flavor.
Burrito was solid, good ratios and sauces. Chicken was tender and not overcooked. Love the queso as well… it’s the Land o Lakes kind and they make their own chips which are on the thinner side…yum. Flan was also a hit.
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