Lolita Cocina & Tequila Bar Unveils Fort Point Location

On Saturday, Lolita Cocina & Tequila Bar unveiled its second Boston location in the Fort Point neighborhood. Blue corn quesadillas, turkey taquitos and crispy cauliflower tacos are just a few things you will find on the menu at this haute spot that is double the size of its Back Bay sibling.

Photo Credit: Lolita Cocina & Tequila Bar

One step inside the red sexy restaurant unveils dimly lit chandeliers and beautiful stained glass behind the bar. As for the menu, diners order up pitchers of margaritas to wash down shared plates of hot queso dip, pumpkin seed hummus and grilled street corn. They offer three unique takes on traditional guacamole (think fresco with tomato, roasted serrano, red onion, cilantro and lime; tocino with applewood smoked bacon, pico de gallo, cilantro and their signature especial made with Maine lobster, garlic herb butter and crispy shallots).

Photo Credit: Lolita Cocina & Tequila Bar

Tacos abound in every shape and form like the blackened mahi mahi with sour cream remoulade, red cabbage slaw, aji Amarillo and grilled sirloin with habanero-garlic butter and taqueria relish. We can’t wait to try the pork al pastor (spit roasted pork) with salsa taquería, onion, cilantro and pineapple. The spicy fried “hot chicken” sounds delicious made with guajillo hot sauce, mezcal molasses and spicy serrano slaw.

For main events, look for carne asada with red chili adobo, boneless chicken thighs with garlic-oregano butter, grilled Mexican chorizo and seared shrimp Oaxaca. If you are coming with a group, try the 18-ounce dry aged New York strip steak (large enough to serve up to four guests) accompanied by smoked portabella, bacon-skillet potatoes, chimichurri, pico de gallo and cotija.

Photo Credit: Lolita Cocina & Tequila Bar

You might not expect to find crudo on the menu here, but Lolita spices it up with Cuatro east coast oysters with habanero mignonette and spicy cocktail sauce; octopus ceviche with cherry tomatoes, red onion, cucumber and habanero vinegar as well as their Mexican version of traditional shrimp cocktail, which is accompanied by avocado, red onion, celery, spicy cocktail sauce and Chiltepin peppers.