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Neighbors & Friends
Casa Frida Celebrates
TEN YEARS
By Jana Soeldner Danger
asa Frida is celebrating a milestone anniversary:
Julietta and Victor Bocos, owners of the popular Fort
CLauderdale restaurant, have been bringing the luscious,
authentic flavors of Mexico to South Florida for 10 years.
Casa Frida is far from the typical Mexican restaurant found in
Florida. Instead of the usual Tex-Mex fare, it brings to life
traditional dishes steeped in hundreds of years of culinary
history dating back to the Mayans and Aztecs, along with
attention to modern tastes.
The Bocos love what they do, and they enjoy sharing their
knowledge of the foods of Mexico with customers, many of
whom have been coming to the restaurant for years. Victor
recalls that creating the unique concept a decade ago took
determination. “It wasn’t easy in the beginning,” he says.
“We have dishes you won’t find anywhere else, and people
have to be adventurous to try something different.”
Frida Casa’s talented chefs use traditional techniques to
create signature dishes that blend Mexico’s old and new
cuisines, and the menu changes continually to showcase fare
from different regions of the country. “There’s a lot of diversity
and variety, and people get to try new things.” Victor says.
The restaurant is named for Frida Kahlo, arguably Mexico’s
most famous artist, who lived just three blocks from Victor
while he was growing up. The vibrant interior features
colorful walls displaying the famed painter’s portraits, and in
further tribute, some of the menu items are based on the from14 varieties of tacos for just $3 each, and enjoy
artist’s recipes. “Frida loved to cook, and she’d make special homemade salsas, free tequila shots and merengue music.
dishes for friends who came to her house,” Victor says. Drink selections include fruity, flavorful margaritas conjured
A few of them: Mayan roasted leg of pork wrapped in from freshly squeezed juices and a large selection of fine
banana leaves; boneless leg of lamb marinated in adobo; sipping tequilas.
and roasted poblano peppers stuffed with ground sirloin, What’s the secret of the Bocos’ decade of success?
almonds, apples and pears, topped with walnut tequila “Consistency,” Victor says. “Good quality products. And the
cream sauce.
passion we have for what we do—bringing the magic, the
The menu also offers elegant seafood selections, as well as mystique, the traditions and the art of the Mexican people to
more casual fare like fajitas, burritos and enchiladas. On the South Florida.” n
restaurant’s popular Taco Tuesdays, guests can choose
16 The Landings & Bay Colony