Tocaya Organica Launches New Dishes and a Brand New Foundation

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Tocaya Organica, the healthy fresh-casual restaurant with 14 locations throughout Arizona and Southern California, has launched new seasonally inspired dishes. The Tocaya Organica in West Hollywood is located on the Sunset Plaza, at 8720 W. Sunset Boulevard.

Vegan, paleo, keto and gluten-free diners all have a selection of items to choose from. Tocaya Organica’s menu is rooted in traditional Mexican recipes and includes tacos, burritos, salads and bowls. Each dish starts vegan with recommendations for added dairy and protein items.

New dishes include a watermelon and heirloom salad with baby kale and herb salad greens, hemp seeds, heirloom tomatoes, watermelon and a lemon vinaigrette; Zuma tacos with watermelon citrus slaw and vegan chipotle crema; tomatillo shrimp with garlic and tomatillo sauce which can be added to bowls, salads, burritos and tacos and seasonal agua frescas.

The growing innovative restaurant chain recently launched an environmentally focused charitable arm, Tocaya Life Foundation. The goal of the new foundation is to preserve the planet through select nonprofit work, including sustainability, alternative farming and ocean preservation.

In line with the foundation’s debut, Tocaya Organica introduces its “Wave Tank” initiative in October as part of its ongoing mission to align with nonprofit organizations who share a commitment to the environment and bettering our planet. Similar to the concept of “Shark Tank,” Tocaya Life Foundation’s initiative will invite three nonprofits each quarter to pitch a panel comprised of the company’s executives—including President Mikey Tanha, CEO and Co-Founder Tosh Berman, Chief Operating Officer Rudy Sugueti,  Foundation Manager Jordan Yorn, and Chief Marketing Officer Matt Smith—on why Tocaya Organica should partner with their company. The first-place winner of Wave Tank will be named as the restaurant’s official partner for the upcoming quarter, during which the two companies will work together to create new dishes for Tocaya Organica or select an existing menu item, with a portion of its proceeds to be donated directly to the charity. In addition to financial donations, Tocaya Organica will also help the nonprofit grow from co-branding efforts, in-store features, and marketing content. Nonprofits that place second and third during the quarterly competition will each receive a cash rewarding each organization with a substantial monetary investment from Tocaya Life Foundation to kickstart their campaign and future fundraising efforts.

To learn more about Tocaya Organica, visit their website at: www.tocayaorganica.com.

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Shaena Engle
Shaena Engle is a food, lifestyle and travel writer for a variety of publications, including the Los Angeles Times, Pasadena magazine, AOL, The Daily Meal, The San Diego Union Tribune and PokerPro magazine. She has interviewed top chefs including Lidia Bastianich, Michael Chiarello, Hubert Keller, Jean-Georges Vongerichten, Jose Andres, and many others. She has authored three books, The Cheap Bastard’s Guide to Las Vegas (Globe Pequot Press), The Best Places to Kiss in Southern California (Beginning Press, a romantic travel guide) and Silver Linings: Triumphs of The Chronically Ill and Physically Challenged (Prometheus Books).  She is also an amateur magician and often writes on gambling, poker and magical happenings.  She also is a freelance consultant on restaurant, food, travel and hospitality public relations and marketing efforts.

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