Tocaya Organica, the Los Angeles-based casual restaurant, opens its San Diego outpost in the Gaslamp Quarter today. Mexican cuisine made with organic ingredients makes up the menu that features tacos, burritos, bowls, and salads, with a heavy emphasis on vegan fare.
Carnivores can choose grass-fed meat, free-range chicken, and fish for their proteins.
The most popular dishes include the fajita del Rey bowl, the Tocaya salad, barrio-style tacos, and the churro waffle ice cream sandwich. The restaurant also serves aguas frescas as well as margaritas, wine, and beer.
The 6,000-square-foot restaurant takes up two floors at 755 Fifth Ave. Inside, the restaurant features a mix of wood, stone, and natural fabrics in vibrant fiesta colors. Diners can look into the open kitchen, or sit at the indoor and outdoor patio or in a separate mezzanine area serving as a lounge space. This expansion features The Madera Group’s very first 40-foot living wall filled with succulents that serves as the restaurant’s centerpiece.
The restaurant is open daily for lunch and dinner from 11:30 a.m. to 10:30 p.m. Tocaya is set to have 14 stores by the end of this year and will be opening in Westfield UTC this year and in North County’s One Paseo in 2019.