Boca Tacos Y Tequila is a brash joint with a no-holds-barred attitude expressed by a dining-room sign that crows, “Our salsas are hotter than your wife.” Pugnacious it may be, but the people who work here are nice when they explain the kitchen’s unique dishes and, more important, those dishes are very, very good.
Chef Maria José Mazon guarantees that her tacos contain no yellow cheese, ground beef, or iceberg lettuce. They are elegant little pockets, available on a choice of homemade corn or flour tortilla and nearly all of them adorned with cabbage and guacamole. Grilled octopus, squash, fire-roasted corn, and barbacoa are some regular fillings, and Mazon offers every-Wednesday exotic meat night, featuring anything from silkworms to snapping turtle to elk. “If it’s already dead, I can make it into a taco,” she once quipped.
With tacos come extraordinary salsas, an ever-changing repertoire that includes chipotle, mango-habanero, watermelon-pepper, pickled carrots, and ginger-wasabi. A special treasure on the menu, listed as an appetizer, is Mazon’s Boca ball – a sphere of mashed potatoes infused with chipotle peppers, rolled in panko crumbs, deep fried, and served with chile sauce that is a lip-smacking balance of cream and spice.
For customers watching their waistline, “taco lites” are available – the ingredients you like wrapped in lettuce instead of a tortilla.