Tocaya is welcoming the season with a full fall and winter menu refresh, bringing new flavors and seasonal ingredients to the modern Mexican restaurant’s lineup. The latest additions include the limited-time Carnitas con Piña Taco, a new Manzana Salad, two beverages, an updated churro offering and two dishes making their permanent debut on the menu.
The Carnitas con Piña Taco, available beginning Oct. 1, puts a seasonal spin on a classic pairing, layering slow-braised pork shoulder and smashed pinto beans with a vibrant piña salsa. Made with grilled pineapple, Tocaya’s signature “holy trinity” salsa, lime, escabeche, chipotle and cilantro, the salsa brings smoky sweetness, bright citrus and a subtle kick to every bite.
The Fall/Winter Manzana Salad takes a heartier approach to the season, combining carne asada and mole with kale, cabbage, shaved radish, apples, roasted sweet potatoes and butternut squash, cilantro, queso fresco and pepitas, finished with an apple cider honey dressing.
“We wanted this menu to feel comforting while still bringing the fresh ingredients and vibrant combinations Tocaya is known for,” said Oliver Plust, corporate executive chef at Tocaya. “The Carnitas con Piña Taco brings that balance through smoky grilled pineapple, bright citrus and subtle heat, while the Manzana Salad takes a different approach with roasted squash, crisp apples and mole. Both dishes show how Tocaya’s signature approach can turn familiar favorites into something unexpected.”
For something sweet, Tocaya’s Vegan and Non-Vegan Churros now come with a new vegan chocolate dipping sauce. The churros are also now available through Tocaya’s catering menu.
Two new beverages round out the additions: Tamarindo Agua Fresca and Hibiscus Ginger Tea, pairing hibiscus’ floral notes with ginger for a warm, refreshing finish.
Alongside the new autumn favorites in the making, two dishes are officially becoming permanent on Tocaya’s menu. Chicken Flaquitos ($10.65 retail / $7.25 happy hour), featuring crispy flour tortillas filled with chicken tinga, smashed pinto beans and Oaxaca cheese, served with creamy salsa verde. Ceviche ($10.85 retail / $7.45 happy hour) pairs poached shrimp with a Tapatío and lime marinade, smoky heirloom tomato, jalapeño sauce and tortilla chips.
From the sweet-savory pairing of grilled pineapple and carnitas to the richer notes of roasted squash, apples and mole, Tocaya’s latest lineup offers a modern take on familiar Mexican-inspired favorites.
For more information, visit tocaya.com.
