Boca Rica Menu

Avocado, cilantro, onion, jalapeno and lime served with boca chips

Chopped romaine, roasted corn, blistered cherry tomatoes, avocado, pickled cucumber, queso fresco, Chipotle dressing

Chicken broth with diced chicken, poblanos, tomatoes, avocado and tortilla strips

Seared pulled pork with diced onions, salsa verde and queso fresco

Grilled skirt steak with rajas and queso fresco

Grilled pork with pineapple and avocado salsa

Grilled shrimp with pineapple pico de gallo and boca cabbage slaw

Blackened mahi mahi with pineapple pico de gallo and boca cabbage slaw

Filled with red chili braised pork

Corn flour shell with heirloom bayo beans, sauté oyster mushrooms and rajas

Corn flour shell with heirloom bayo beans, chicken tinga

Heirloom bayo bean and Oaxaca filled tlacoyo with grilled shrimp, pico de gallo

Heirloom bayo bean and Oaxaca filled tlacoyo with grilled skirt steak and rajas

Blackened mahi mahi with boca cabbage slaw, tomato & pickled onion

Steak with rajas, refried bay beans & Oaxaca cheese

Pork pastor with refried bayo beans, Oaxaca cheese, onion, & avocado

*2/10 spicy* Hands is a Mild garden-style sauce with white truffles. Vegetative, zesty, fresh. Fresno base. Good on anything. Never worked in a restaurant? Hands — A call for a server or food runner to bring plates to a table. An overwhelmed server might shout, “I need hands!” when they see their table’s order is up but they’re not able to get to it yet. Ingredients: Fresno Peppers, White Truffle, Scallion, Carrot, Celery, Thyme, Bay Leaf, White Wine, Vinegar, Water, Salt, Sugar, Citric Acid

*4/10 spicy* This is a fun one. Boiled down, it’s a cherry and szechuan sauce. Fermented manzano and habanero base gives it a solid kick, backed up by a melody of spices. Definitely peppery and floral, it’s replaced the old stand-by (you know who) where steaks and chicken are concerned. Absolutely a grill baby. Ingredients: Mixed Hot Peppers, Cherries, Szechuan, Ginger, Onion, Garlic, Spices, Wine, Rice Vinegar, Water, Molasses, Salt, Sugar, Citric Acid

*2/10 spicy* This guy’s an easy one. Full, robust roasted Ramp flavors, a little Rhubarb bite, and a touch of the heat with Cherry Bomb peppers. Still, we don’t take kindly to their kind ‘round here. Ingredients: Cherry Bomb Peppers, Ramps (wild leeks), Rhubarb, Vinegar, Water, Salt, Sugar, Citric Acid

*3/10 spicy* This is the fancy-boy, put-on-anything sauce. Fresno peppers bring mild-medium heat (2,500-10,000 shu). Slow roasted garlic, golden raisins, honey and saffron have you coming back for the last dregs.

*5/10 spicy* It smoked too much and it has some beer in it. The doctor said it’s blood pressure is concerning. Chew this aspirin. Hibiscus smoked jalapeño, habanero, onion and apples. It’s finished with an Irish dry stout. Mama Crime Robbers highly recommends this on beans. I think it’s good on anything hearty. Ingredients: Wood Smoke, Jalapeño, Habanero, Apple, Onion, Beer, Apple Cider Vinegar, Spinach, Spices, Water, Salt, Sugar, Citric Acid

*6/10 spicy* Sweet, fruity and flowery, but not soap shop. This is a habanero sauce so it’s a bit of a step up. It combines lychee and chamomile for some nice calming contrast. Killer on a bahn mi. Ingredients: Habanero, Lychee, Chamomile, Vinegar, Spices, Water, Salt, Sugar, Citric Acid

*6/10 spicy* Thieves Guild is a fermented Peach hot sauce. Mix of yellow hots, onion, thyme, and a splash of white wine. Check yo pockets. Ingredients: Mixed Hot Peppers (fatalii, datil, puma, scorpion), Peaches, Onion, Thyme, Wine, Water, Salt, Sugar, Citric Acid

*7/10 spicy* Assassins Guild is a hotter version of Thieves Guild. This fermented Peach hot sauce boasts a mélange of killer peppers including, but not limited to: Jay’s scorpion/reaper, reaper, (white, yellow, red) scorpion, fatalii, datil, and puma. Knives out,Are you the target? Ingredients: Mixed Hot Peppers (fatalii, datil, puma, Jay’s scorpion/reaper, reaper, (white, yellow, red) scorpions), Peaches, Onion, Thyme, Wine, Water, Salt, Sugar, Citric Acid

*7/10 spicy* Reasonable Doubt is a unique mix of tropical chocolate peppers and cocoa nibs. Tamarind adds a heavy dose of fruity brightness while blackened leek + carrot brings bold depth. The complexity is in itself relief from the heat. Ingredients: Mixed Hot Chocolate Peppers, Tamarind, Carrots, Leeks, Cocoa Nibs, Spices, Honey, Water, Salt, Citric Acid

*8/10 spicy* Señoré is a mélange of extremely hot peppers. Most came from Russell Road Farm in Pleasant Prairie, WI with some of the reapers donated by the homie Alfredo’s garden. Apparently they both have it out for you because this one doesn’t hold back where heat’s concerned. “Courage is being scared to death and saddling up anyway” -John Wayne Ingredients: Jay’s Scorpion/Reapers, Carolina Reapers, (white, yellow, red) Scorpion Peppers, Ancho Peppers, Epazote (Mexican Tea), Green Tea, Roasted Lime, Vinegar, Spices, Water, Honey, Salt, Sugar, Citric Acid

*8.5/10 spicy* Truly a summer banger. This ghost pepper sauce is actually approachable. Soft, dark and sweet caramelized onions with a splash of tangy balsamic vinegar add depth and balance to the loads of fresh blackberries mounted in this baby. This is where you tuck a napkin into your shirt collar. Ingredients: Ghost Peppers, Blackberries, Onions, Balsamic Vinegar, Water, Salt, Spices, Sugar, Citric Acid

*9.5/10 spicy* This one is pretty mean (~1 million shu). It’s 90% fermented ghost pepper purée. But you can make it past that, you big tough brute. Extremely flavorful. Yuzu adds sweet, tart and fragrant, notes of grapefruit, with overtones of mandarin orange. The two really play off of each other in this one. Ingredients: Ghost Peppers, Yuzu (mandarin), Water, Salt, Sugar, Citric Acid