BOCA Mexican Grill

April 30, 2012 · 2 comments

in atlanta, dining out

BOCA Mexican Grill

Friday I had to run an errand in Smyrna, a mile away from the newly opened BOCA Mexican Grill. The Facebook page claims they offer Michoacan style cuisine, though I didn’t notice too much out of the ordinary. Then again, I’m not familiar with Michoacan food.

They have full plates of food like carnitas, chicken mole, and fried shrimp, though I went with a three taco plate, with the addition of a pork tamale. The al pastor (pork) was solid, as was the grilled fish, though the beef tongue was dry and chewy. Tacos are reminiscent of Buford Highway – small, double corn tortillas, and inexpensive ($6 for the plate, including properly cooked rice and beans) though they chose to add lettuce and tomato, which I scraped away. Instead, I sampled toppings from BOCA’s stellar salsa bar, which has five or six salsas, onion, cilantro, radish, jalapeno, and probably a few more items. A cactus based pico de gallo was interesting, but the fiery tomatillo salsa was my favorite.

I’m not a tamale expert, but I thought it disappointing. The masa itself wasn’t dry, but the amount of filling was extremely modest, so the ratio of each bite was out of sorts.

I’ll be back though – it’s a fine option for tacos on that side of town, with some specials I’d like to try, like the birria de chivo (goat stew – weekends only) and the barbacoa.

Oh I also stopped in REV coffee afterwards, which is directly across the street. I learned they roast their own coffee there, and had a right good espresso. Very bright, and powerful without being syrupy.

BOCA Mexican Grill on Urbanspoon

  • Lorenzo

    I’ve been to Michoacan, and I don’t quite get it either.  I’ve even asked friends in Mexico City why so many restaurants all over Mexico seem to use “Michoacan” in their name.   My conclusion is that the state of Michoacan has a reputation for being sort of the epicenter of Mexican cuisine–maybe the most “Mexican” of the various Mexican cuisines–and the name is used as a restaurant marketing tool as much as anything else.  I’m sure there are specialties of Michoacan, but as far as I can tell, much of their cuisine is simply what many of us gringos thing of as good old Mexican food–tamales, carnitas, etc.

  • Leo

    Take a look at Morelia en Boca, it’s a festival of wine and food that takes place yearly in the state of Michoacan.  It gives you a good insight into the cuisine.

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