Tocaya Organica is part of a movement of restaurants, farms, ranches and markets changing the way people think about and experience food. Our partnerships and commitment to sourcing whole food ingredients represents a fresh take on an industry that has long suffered from over-processed, unhealthy choices. We implement these ideals and positive environmental practices as we open new locations in great neighborhoods. Our business model represents the bridge between our flagship restaurant, Toca Madera in West Hollywood, CA and a convenient, healthy everyday restaurant focused on modern Mexican cuisine. Organic ingredients, farm-fed and free-range meats, sustainable seafood, and a full separate vegan menu are the backbone of the Toca Madera brand and with Tocaya we have brought all of these same values into a concept built around simplicity and accessibility.
Great Mexican food should not only taste great, it should utilize healthy ingredients sourced from sustainable environments. We found the right ranchers, the right partners, the right ingredients and got to work. What has followed since is a lifestyle, a menu revolution, a demand for better eating and a positive carbon imprint down to every last detail – it is our responsibility. We get it. We live it.
With an emphasis on bold flavor profiles, Tocaya Organica offers salads, tacos, bowls, burritos and wraps handmade daily by a chef-trained team. Combining modern flavors with the traditional ingredients that influenced early Mexican food – cacao, papaya, jicama, and chiles come together with tamarind, cilantro, and tomatoes to create taste combinations that infuse bold flavors into chicken, turkey, beef, fish, and vegetarian & Vegan dishes.
Made-from-scratch sauces, salsas, and dressings such as chipotle-lime sauce and grilled pineapple salsa are made fresh on site every morning with fresh produce, herbs, and spices.
Underscoring our commitment to serving natural and sustainable ingredients, Tocaya Organica procures meat that is fresh and never frozen, and is 100% percent free of hormones, steroids, and antibiotics. Organic produce is sourced locally whenever possible. Here is more information about Tocaya Organica:
According to Urban Daddy :
“Remember 920 Grill? No? Anyway, this is where that was. Smack-dab in the middle of Lincoln Road. But things look considerably different from its Argentine predecessor. A lot of gleaming white subway tile and marble. Chevron wood walls. A bar. The bar part is comforting. They’ve got all the stuff you’d typically expect from a fine Mexican establishment—tacos, burritos, tamales, guac. But as the name implies, they’re putting a healthier spin on things via organic everything, sustainable everything… you get it. Basically, your chicken tinga tacos and carne-asada-stuffed burritos are pre-South-Beach-shenanigans-approved. Margaritas and micheladas: check. A churro waffle sandwich filled with salted caramel ice cream: of course. They also serve lunch, if you’re into lunch. What a world.” written by Jackie Gutierrez-Jones.
According to Miami.com :
“Miami Beach club guy Chris Paciello and partner Mio Danilovic are opening Tocaya Organica, a modern organic Mexican concept hailing from Los Angeles, tomorrow, December 9, on Lincoln Road. “I’ve lived in Miami Beach for over a decade, and have felt a void when it comes to authentic and healthy Mexican restaurants.” said Paciello, who, along with Danilovic also owns Rockwell nightclub. “As a health-conscious eater in a city that values wellness, when I came across this concept, I was sure it would be a hit in Miami.” The chainlet boasts “a commitment to sourcing whole food organic ingredients, farm-fed and free-range meats, sustainable seafood, and a full separate vegan menu.” Made-from-scratch sauces, salsas, and dressings such as chipotle-lime sauce and grilled pineapple salsa are made fresh on site every morning with fresh produce, herbs, and spices. Tocaya Organica procures meat that is fresh and never frozen, and is 100% percent free of hormones, steroids, and antibiotics. Organic produce is sourced locally whenever possible. The restaurant will be is open from 11 a.m.- midnight Sunday-Thursday and from 11 a.m.-2 a.m. Friday and Saturday. ” written by Lesley Abravanel.
Stay tuned at Miami City Social for more information.