Casa Frida Mexican Cuisine

A restaurant shaped by Victor and Julieta’s travels

Victor and Julieta Bocos met while managing restaurants in Cancún in the early 1980s, later worked in Chicago and eventually settled in South Florida. They opened Casa Frida in 2012. The Fort Lauderdale room honors Frida Kahlo and Diego Rivera through colorful artwork, while the kitchen draws on different Mexican regions.

The current October 2026 menu serves tacos in two-piece plates with rice and refried beans. Pork belly is cooked in roasted tomato sauce; chicken and carne asada use mojo marinades. Pastor is pineapple-marinated pork. Crispy tripa pairs with green tomatillo salsa, and mushrooms use adobo and yellow corn. The Fiesta plate allows two selections.

Baja fish and shrimp bring pickled cabbage and chipotle mayonnaise. Beef birria is slow-braised and accompanied by broth. Beyond tacos, a fish fillet with Tlaxcala-style green mole uses pumpkin seeds and herbs; Veracruz preparations bring tomato, onion, peppers and olives. This regional kitchen is the main reason to turn a taco order into a fuller dinner.

July 2026 diners describe patient explanations of the food and consistent service, with parking in front and behind the building. The room suits a slower meal with family or friends. Its long-running Taco Tuesday includes a wider taco list; promotions and portions on older event pages should be distinguished from the current regular menu.

Contact and service

Call 954-530-3668. Published hours are Monday–Thursday 11:30 a.m.–9:30 p.m., Friday until 10 p.m., Saturday noon–10 p.m. and Sunday noon–9:30 p.m. Pickup and platform delivery are available. No second current local Casa Frida address was verified.

Open Casa Frida’s merchant ordering page.