BOCA by Chef Maria Mazon

Name: BOCA by Chef Maria Mazon
Address: 533 N 4th Ave, Tucson, AZ, 85705, US
Telephone: 520-777-8134

Sonoran Tacos

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Monday–Thursday 12:00pm–9:00pm; Friday–Saturday 12:00pm–10:00pm; Sunday 12:00pm–8:00pm

533 N 4th Ave, Tucson, AZ 85705
520-777-8134
Last verified: August 2026
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Tacos

Asada Taco$2.75
- Signature
Chopped steak
Camaron Taco$3.15
Lime butter and chipotle marinated shrimp, or beer battered fried
Salmon Taco$3.55
Citrus marinated
Octopus Taco$3.55
Onions and garlic sautéed in lemon butter over grilled octopus
Pescado Taco$2.75
Beer battered fried white fish
Pollo Taco$2.95
Grilled chicken rubbed in a mix of spices
Rajas Taco$3.15
Fire roasted Anaheims, poblanos and corn simmered in a cream and cheese sauce
Bistec Taco$3.25
Braised beef simmered in a spicy ranchero sauce
Discada Taco$2.85
Mix of chopped beef, chorizo, and yellow peppers
Caramelo Taco$3.00
Chopped steak inside of a quesadilla with melted cheese
Macho Taco$3.85
Chopped steak stuffed in an Anaheim chile with melted cheese
Rib Eye Taco$3.95
Strips of rib eye
Chipotle BBQ Taco$3.25
Boneless pork ribs grilled, then slowly roasted in a chipotle barbecue sauce
Mar y Tierra$4.25
Rib eye steak and beer battered shrimp
Tofu Taco$2.50
Tofu marinated in soy sauce, honey, mustard then seared

Appetizers & Sides

Boca Balls$5.25
- Signature
Chipotle mashed potatoes rolled in panko bread crumbs and fried, served with Boca dipping sauce
Chips & Salsa$4.00
The Burro$7.95
Carne asada burrito style in a large flour tortilla
Big Dude Nachos$14.95
Chips topped with melted cheese, beans, carne asada, cabbage, pico de gallo, guacamole and salsas
Boca Salad$7.95
Cabbage tossed in an avocado vinaigrette topped with grilled onions, pico de gallo and carne asada

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Carne asada: Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout. On this menu as: Asada Taco · Carne Asada Boca Box.
Baja fish tacos: The classic Ensenada-style fish taco pairs battered and fried fish with a corn tortilla, shredded cabbage, creamy sauce, salsa and lime. The style is strongly associated with Baja California and has had an enormous influence on Southern California taco culture. Menus may also offer grilled fish or similarly prepared shrimp tacos. On this menu as: Pescado Taco.
Nachos: Tortilla chips topped with cheese and usually chiles, with modern versions ranging from a very simple snack to a fully loaded plate covered with beans, meat, crema, guacamole and other toppings. Nachos are generally credited to Ignacio "Nacho" Anaya, who created the dish in Piedras Negras, Coahuila, near the Texas border, in the 1940s. The heavily loaded version became a fixture of Tex-Mex and Mexican-American restaurants. On this menu as: Big Dude Nachos.
Arroz, frijoles & sides: The supporting cast of a Mexican restaurant plate deserves its own vocabulary. Arroz rojo is rice cooked with tomato and seasonings. Frijoles refritos are cooked beans mashed and fried or reheated with fat. Despite the English translation "refried," the Spanish refritos does not mean they must literally be fried twice. Frijoles de la olla are whole beans served in their cooking broth. Frijoles charros are pinto beans cooked with ingredients that can include bacon, chorizo, tomato and chiles. Rajas are strips of roasted chile, commonly poblano. Nopales are cactus paddles. Elote means corn on the cob and on restaurant menus often refers to Mexican-style dressed corn. Esquites are corn kernels served in a cup with various seasonings and toppings. On this menu as: Rajas Taco.
Salsa verde & roja: Salsa verde is a broad category of green salsa, commonly built around tomatillos and green chiles. Salsa roja simply means red salsa and covers countless recipes using tomatoes, dried chiles, fresh chiles or combinations of them. Salsa taquera is the kind of salsa made specifically for tacos and varies from shop to shop. Salsa macha, associated especially with Veracruz, is an oil-based salsa made with dried chiles and often nuts or seeds. Color is not a dependable heat scale. Taste first. On this menu as: Chips & Salsa.
Dried chiles: ancho, guajillo, árbol & chipotle: Dried chiles provide much of the flavor behind Mexican adobos, moles, marinades and red sauces. Ancho is a dried ripe poblano, usually mild with dark fruit-like flavors. Guajillo is bright, fruity and moderately hot. Pasilla is dark and earthy. Chile de árbol is small, thin and considerably hotter. Chipotle is a smoked and dried ripe jalapeño, commonly sold dried or canned in adobo. Adobo is not one specific sauce. The word is used for seasoned marinades and sauces whose ingredients vary by cuisine and recipe. On this menu as: Chipotle BBQ Taco.

BOCA by Chef Maria Mazon

Menu

Tacos

Boca Boxes

Appetizers & Sides

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