La Boca

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Opened in 2006 by Chef/Owner James Campbell Caruso, La Boca is an intimate Spanish tapas restaurant in the heart of downtown Santa Fe. Influenced by his travels in Spain, Chef James cultivates synergies of authentic Spanish ingredients to create dishes both traditional and modern. A proud participant in the Santa Fe Farm to Restaurant program, La Boca strives to source as many local ingredients as possible, creating the flavors of "old Spain" from the fruits of "new Spain".

With the feel of a lively European wine bar, La Boca also features an extensive selection of carefully chosen mediterranean and South American wines. Knowledgeable and animated staff graciously guide customers to the perfect wine to complement their meals. La Boca also prides itself on being an ambassador of Spanish sherry culture, transporting its guests to Cadiz in the crisp cool flavors of Fino, or the deep fig-essence of a Pedro Ximenez.

Full to capacity almost every night since its opening, La Boca has been a hit with both locals and the world travelers that visit Santa Fe. La Boca has earned numerous awards both local and national, including the Santa Fe Reporter's "Restaurant of the Year," and the International Wine and Food Society's "Award of Excellence."

Chef James is a five-time James Beard Award Nominee and was one of only four chefs nominated to compete in the Sherry Council of America's "Copa Jerez International Food and Sherry Pairing Competition."

Call 505-982-3433 for reservations or reserve online at


Monday through Friday 11:30am to 10pm, Saturday & Sunday 9am to 10pm


Chef/Owner James Campbell or Operations Manager Ilana Blankman

Items serving at Santa Fe Wine & Chile Fiesta:

Arroz Negro--a savory sautee of rice, black squid ink, calamares and piquillo peppers. Typical of northern Valencia and southern Catalonia, this dish is also known as "arroz pobre" because of its modest ingredients which create a dynamic and flavorful dish. 

Featured Recipe:

Makes six servings 

From chef James Caruso 

Searing little squids on hot iron gives them a more pronounced flavor than frying them. Paint your plate black and red using squid ink and piquillo pepper sauce. 


2 pounds baby squid with tentacles 

1/4 cup extra virgin
olive oil 

2 teaspoons sea salt 

2 tablespoons lemon juice 

4 cloves garlic, minced 

4 piquillo peppers 

2 tablespoons squid ink 

 Toss the squid with olive oil, salt, lemon juice and garlic. Marinate for 30 minutes. 

Heat a cast-iron skillet or flat plancha grill to high heat. Purée the peppers well in a blender. This purée will be used as one of the sauces. 

Grill the squid for about 2 minutes per side. Remove from heat and divide onto 6 small plates. Drizzle a small amount of squid ink and red pepper purée on each plate. 

Recipe from chef James Campbell Caruso's upcoming cookbook, España: Exploring the Flavors of Spain (Gibbs Smith, 2012) 

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La Boca
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