Poco Loco: An Overview
Located on Adams Street and a staple of Uptown Toledo, Poco Loco is an authentic Mexi-Cuban Restaurant that has been serving Toledo with fresh, unique flavor fusions and 100% Agave Tequila since opening in 2017. Poco Loco, formerly Carlos’ Poco Loco, has sustained popularity for its lively ambiance and bold culinary style (including delicious vegan & gluten-free offerings).
– Poco loco toledo
My daughter and I had the pleasure of dining at Poco Loco during our weekend trip to Toledo, Ohio. From the moment we stepped foot inside, we felt the warmth and welcome that is at the crux of Latin-American culture.
Dining at Poco Loco
Poco Loco Appetizers
Since Lily was a baby her favorite food has been Avocado. Mashed avocado was in fact, her first ‘solid’ food as an infant. As a toddler she could not say the word ‘aguacaté’ meaning avocado in Spanish. Instead she would as for ‘caté’ and true to character, she emphatically requested to try Poco Loco’s guacamole as our appetizer. The guac truly did not disappoint. It was full of flavor and freshness that one so wholeheartedly craves when having it.
Guacamole is a popular Mexican dip or spread made primarily from mashed avocados. It often includes additional ingredients such as lime juice, diced onions, tomatoes, cilantro, and salt. Some variations may also include garlic, jalapeños, or other spices. Guacamole is typically served with tortilla chips as an appetizer or snack, but it can also be used as a condiment or topping for various dishes like tacos, burritos, or salads.
Poco Loco Cocktails: Mojitos + More
Mojitos are a classic Cuban cocktail made with white rum, fresh lime juice, mint leaves, sugar, and soda water. They are typically served over ice in a highball glass and garnished with a sprig of mint and a lime wedge. Mojitos are known for their refreshing and citrusy flavor profile, with the combination of lime and mint creating a cool and invigorating drink. They are popular in many parts of the world and are enjoyed especially during warm weather months (not that the freezing weather stopped me!)
As soon as I saw there was a passion fruit mojito on the menu, I knew I just HAD to try it. Passion fruit is my absolute favorite. Although in recent years it has become increasingly popular in the U.S. I realize that many people still have not heard of it. Being Latin-American and having my entire mom’s side of the family still living in Costa Rica, I was blessed to have traveled often between the U.S. and Costa Rica. Consequentially, many tropical fruits and flavors were introduced to me at a young age that are not necessarily easy to find in the states. Along with passion fruit, starfruit has been one of my go-to fruits since I was a little girl.
For those he may not be familiar with it, passion fruit is a tropical fruit that comes from the passionflower vine. It has a round or oval shape and a thick, tough outer rind that can be purple, yellow, or red when ripe, depending on the variety. Inside, the fruit contains juicy, aromatic pulp filled with small edible seeds. The flavor of passion fruit is often described as sweet-tart and intensely tropical, with a unique floral aroma. It’s commonly used in beverages, desserts, sauces, and salad dressings, adding a burst of exotic flavor to dishes.
In addition to the passion fruit mojito I also enjoyed a guava margarita. Guava is a tropical fruit that grows on small trees or shrubs native to Central America, but now cultivated in many tropical and subtropical regions around the world. It typically has a green or yellow skin, which can vary in texture from smooth to rough, depending on the variety. The flesh inside can range from white to pink, and it contains small, edible seeds. Guava has a sweet and fragrant flavor, with notes of tropical fruit and a hint of tartness. It’s enjoyed fresh as a snack, used in fruit salads, smoothies, juices, jams, jellies, and desserts, and even incorporated into savory dishes in some cuisines. Guava is also rich in vitamin C, fiber, and antioxidants, making it a nutritious addition to a balanced diet.
The Main Course
Enchiladas
Enchiladas are a traditional Mexican dish made with corn tortillas rolled around a filling, typically consisting of meat, cheese, beans, potatoes, or vegetables. The filled tortillas are then topped with a chili sauce, such as red enchilada sauce or green salsa, and often garnished with cheese, onions, sour cream, or cilantro before being baked or lightly fried. They can vary in flavor and ingredients depending on regional and personal preferences.
For my main course I ordered three enchiladas with a side of rice and beans. I ordered one ground beef “Picadillo,” one Cuban shredded chicken “Aporreado”, and one Cuban shredded brisket “Ropa Vieja.” These were baked with red mild sauce and cheese. All three were delicious and not too spicy, like sometimes enchiladas are.
Quesabirria Tacos
For her main meal, Lily had the quesabiria tacos. The order comes with three tacos and a side of rice and beans. At Poco Loco, the quesabirria tacos were three slow cooked brisket tacos with melted cheese, cilantro, and onion. These were served with rice, birria beef broth, and a creamy jalapeno avocado salsa.
Birria tacos are a delicious Mexican dish originating from the state of Jalisco. They consist of shredded or stewed meat, traditionally goat or lamb, but often beef or pork, that has been marinated in a flavorful mixture of spices, including dried chilies, garlic, cumin, cloves, and vinegar. The marinated meat is slow-cooked until tender and juicy. The meat is then typically served in corn tortillas and accompanied by a dipping sauce made from the cooking juices, known as consomé. Birria tacos are often garnished with diced onions, cilantro, and lime, and they are commonly enjoyed as a hearty and flavorful street food dish.
They are one of my favorite dishes and given my 7-year-old daughter isn’t remotely picky, she was happy trying anything Mommy ordered. These DEFINITELY did not disappoint and were my favorite of all the food items we tried.
Dessert
For dessert we had the fried ice cream: a deep-fried breaded scoop of vanilla ice cream. Additionally I ordered an espresso which quite frankly was the best espresso I’ve had in years. It wasn’t bitter; it was sweet (though not overly) and aromatic. The perfect ending to a delicious dining experience.
