What’s your most popular menu item?
What kind of training or expertise do you have?
My husband and I acquired La Boca Loca in January of 2013. My husband has 10 years of restaurant management experience. I have worked in restaurants for about ten years, as well, in such chains as Outback Steakhouse and Chili’s.
Tell us a little about your chef.
The menu was crafted by my husband, who grew up in South Mississippi. Instead of your typical Mexican restaurant, we serve what we refer to as fusion tacos. The tacos blend my husband’s Southern roots with his love for Cajun cooking. Learning from his grandmother, my husband has been cooking great food since he was a boy.
Does he use any family recipes?
Everything is a family recipe of one kind or another. From the marinade for the steak to the baja sauce everyone loves, everything comes from recipes that we have been testing for years. Again, my husband developed most of the recipes and we will be adding new items weekly. For example, coming [soon] is a “po' boy” style shrimp taco. The batter for the shrimp is an old family recipe and the baja sauce is our own tasty concoction.
Do you use any local, organic, or specialty ingredients?
As best we can, we try to buy locally. We never pre-cook anything and everything served in our restaurant–besides the black beans that take seven hours to cook–is made to order. With regard to the black beans, I should note that they are unique. They are cooked … in a blend of tomatoes, Cajun spice, and other secret ingredients my husband learned from his family’s Cajun roots.
601 S Boston Ave
Tulsa, OK, US
918-295-4800No deal available