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The brains behind Boca deliver authentic, contemporary, high-quality Mexican fare downtown. You’ll find a concise menu, including tacos that seem straight from a Mexican street vendor; salads and sides, including a plantain and potato mash; cazuelas (Mexican stews); large plates; and desserts. The lamb cazuela (there are also chicken and pork options) rocks macho: the braised lamb, ancho mole, raisins, and poblano rice combine to create a virile cologne of south central Mexico, all heat and smoke. Traditional tacos—of mahi mahi, barbacoa (short ribs), and carnitas (braised pork)—share space with modern dishes. Pork chops get a smoky adobo chile rub before being expertly grilled and served with an orange habañero demi-glace; garlicky charred corn kernels and toasted fregula, a grain similar to couscous, serve as a bed for a filet of mahi mahi; dreamy mac-and-cheese looks harmless, but there’s just enough of a roasted poblano and jalapeno punch to have you reaching for another icy margarita.

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