Modern Mexican concept adds three new seasonal dishes to the menu beginning Oct. 9
Venice, CA (RestaurantNews.com) Tocaya, the LA-based modern Mexican concept known for fresh flavors and a chef-driven approach, is welcoming fall with new menu offerings that highlight both coastal inspiration, bold plant-powered innovation and updated seasonal dishes. Launching Oct. 9, guests can enjoy a curated trio of delicious dishes designed to bring vibrant, crave-worthy flavors to the season:
Shrimp Ceviche “Aguachile-style”: Wild shrimp marinated in citrus and serrano-lime aguachile, tossed with cucumber, avocado, green grapes, jalapeños, red onions and fresh cilantro. Served with house-made tortilla chips, this dish delivers bright, zesty flavor and the perfect coastal crunch.
Diablo Shrimp Bowl: Grilled shrimp in Tocaya’s Diablo sauce, served over cilantro lime rice with a refreshing jicama slaw tossed in creamy apple cider honey dressing – a sweet-and-spicy balance of heat, tang and texture.
Beyond Chicken Verde Bowl: Roasted Beyond Chicken™ over cilantro lime rice with kale, butter lettuce, heirloom tomatoes, cucumbers, avocado, and crushed pepitas, all finished with Tocaya’s spicy cilantro lime dressing – 100% plant-based, 100% craveable.
Seasonal Beverage: Tamarindo Agua Fresca offers refreshing sips that complement the season’s flavors.
Building on these new additions, Tocaya rounds out its fall lineup with refreshed seasonal favorites – including the updated Quesabirria and the returning Fall Manzana Salad, both bringing warmth, comfort and signature fall flair to the menu:
Fall Manzana Salad – Grilled carne asada over kale and cabbage, with crisp apples, shaved radish, roasted sweet potato & squash, and finished with mole, queso fresco, pepitas, cilantro and a creamy apple cider honey dressing.
Quesabirria – Slow-cooked beef, crispy melted jalapeño jack, house escabeche & cilantro, all tucked in a tortilla dipped in rich birria consomé.
“At Tocaya, we’re always exploring how to bring flavors to life in unexpected ways,” said Oliver Plust, corporate executive chef at Tocaya. “We wanted to celebrate the freshness of the coast with our Shrimp Aguachile Verde, while also delivering balanced flavors through dishes like the Diablo Shrimp Bowl and the plant-based Beyond Chicken Verde Bowl. Each of these creations offers something unique, yet all stay true to our mission of serving food that’s fresh, vibrant and undeniably delicious.”
Tocaya’s new menu additions will be available at all eight locations beginning Oct. 9.
For more information, visit Tocaya.com.
About Tocaya Organica
Pairing modern Mexican cuisine with the highest-quality ingredients and bold flavors, Tocaya offers chef-driven salads, tacos, bowls and burritos in a sophisticated yet accessible fast-casual setting. Rooted in traditional Mexican recipes, the menu naturally accommodates a variety of dietary preferences, using quality ingredients as its foundation. Embodying a commitment to serving natural and sustainable ingredients, Tocaya serves meat and fish that are fresh and 100% free of hormones, steroids and antibiotics. Founded in 2016, Tocaya now operates 8 locations in Studio City, Santa Monica, Hollywood, Downtown Los Angeles, Century City, Playa Vista, Scottsdale and more. For more information, visit Tocaya.com and follow Tocaya on Facebook, Instagram and X (formerly Twitter).
Contact:
Paul Donahie
Champion
pdonahie@championmgt.com