The first out-of-state branch of Tocaya Organica, a counter-service Californian concept touting healthful, modern Mexican fare, is set to open at Kierland Commons on Saturday, Nov. 17.
Doors open at 11 a.m., serving lunch and dinner until 10 p.m. daily.
“The Kierland Commons location marks our first location outside California and therefore a watershed moment for the brand," founder Tosh Berman said.
Menu: Simple but extensive
Select between several options each of salads, tacos, bowls and burritos, and then customize your protein and cheese. The produce, which the company says is sourced locally, is already chosen for you depending on which item you order. A few examples include:
Chop chop salad: Romaine and butter lettuce tossed with corn salsa, white beans, diced Roma tomatoes, red onion and cucumber and a citrus dressing.
Harvest bowl: Poblano-brown rice, glazed rainbow carrots, sweet potatoes, roasted cauliflower and a sweet arbol salsa.
Barrio-style tacos: Roasted tomato salsa, avocado, diced red onion and cilantro.
Burrito Mexicano: Black beans, cilantro lime rice, diced red onion, cilantro and arbol salsa, served in a griddled flour tortilla.
Tocaya Organica's fajita burrito. (Photo: Tocaya Organica)
Each option comes with a “chef recommends” protein and cheese, but you can choose your own from a lengthy list of each. Proteins, which are touted as free of hormones, steroids and antibiotics, include:
Carne asada: Grilled skirt steak.
Carne molida: Spiced ground beef and tomatoes.
Turkey picante: Spicy chipotle ground turkey with serranos for extra heat.
Chicken tinga: Shredded breast stewed in chipotle adobo, tomatoes and spices.
Achiote chicken: Marinated grilled breast.
Sea bass: Chipotle-rubbed and seared.
Vegan picadillo: Blend of pea-based protein plus carrots, zucchini, onions, potatoes and tomatoes.
Adobo tofu: Marinated with tomato, garlic, onion and chipotle adobo.
Cheeses include queso fresco, jalapeño Jack, queso Manchego and two vegan options — “mozzarella” and chipotle “Jack.”
Prices: Nothing over $10
Tocaya Organica's Tocaya salad with shredded romaine and butter lettuce, whole black beans, diced tomato, diced red onion, sliced jalapeños, tortilla strips, chopped cilantro, sliced avocado, spicy cilantro-lime vinaigrette and achiote chicken. (Photo: Tocaya Organica)
Prices range from $3.50 for a single taco to $6.50 to $9.50 for salads, bowls and burritos.
All options include cheese, but proteins add an additional charge of $2.50 (adobo tofu) to $6.75 (carne asada) for salads, bowls and burritos. Only a few proteins carry an upcharge for the tacos.
Tocaya, which loosely translates to “namesake,” offers agua frescas as well as beer, wine and margaritas.
The 5,700-square-foot space features an open kitchen and a bright, airy layout. White marble tabletops, reclaimed wood, bold mosaic tiles and brass accents add to the contemporary design the chain is known for.
Arizona expansion plan
Tocaya Organica's taco trio. (Photo: Tocaya Organica)
Phoenix is the 10th location of Tocaya Organica since it first opened in Venice, Calif., in 2016. Other Arizona locations with planned 2019 openings include Phoenix, Tempe and Scottsdale.
The Kierland Commons shopping center sits just across from Scottsdale, which "was a natural fit for our first foray out of state," Berman said. "It's a beautiful city that prides itself on health and wellness and cares about quality food and experiences.”
Berman is CEO of the Madera Group, which owns both Tocaya Organica and Toca Madera, an upscale, full-service Mexican concept that originated in California. Scottsdale Fashion Square will welcome a Toca Madera in the latter half of 2019.
Tocaya Organica's shredded kale and quinoa salad tossed with white beans, avocado, chipotle-dusted almonds, chile lime pepitas seeds, pico de gallo and red-wine vinaigrette with adobo tofu. (Photo: Tocaya Organica)
Where: Kierland Commons, Greenway Parkway and Scottsdale Road, Phoenix.
Hours: 11 a.m.-10 p.m. daily.
Details: 480-676-3469, tocayaorganica.com.