This restaurant “does not accept cash”.

It took almost three years for D Boca N Boca to open.  And I’ve been watching the space for most of that time.  You see, I’m a sucker for authentic Mexican food.  Don’t get me wrong – I’ve got nothing against well done strip-mall “Dos-Burros-Amigos-Fiesta-Loco” Americanized-Mexican food, but that’s one vibe.  Authentic Mexican cuisines are a whole ‘nother thing.

This is an “upscale” Mexican restaurant, so don’t expect to find combos 1 – whatever.  Focusing on dishes from chef Helio Bernal’s family roots in Veracruz and the Yucatán, the menu has a great selection of seafood, in addition to street tacos and other dishes.  They also have a full tequila bar and wide selection of cocktails.  I started with one of their “Zero Proof” drinks – a Sophia y Sol, which they describe as a “fruit-tastic patio-pounder”.  It was light, refreshing and delicious.

For an entree I had the Sea a la Diabla – a dish composed of

shrimp, fish, dry chiles adobo, rice and micro greens.  This dish was not “of the devil” at all, but heavenly spiced.  There were more than a handful of shrimp, in a thick red sauce. I  could have done without the fish, completely. It was fine, but the shrimp were excellent.  One of those shrimp, with a forkful of rice in that sauce was one of the best bites I’ve had in a while.