Vochos Urban Cuisine Offers a Sophisticated Take on Mexican Fusion

Vochos Urban Cuisine celebrated a friends-and-family opening this weekend and is now officially open to the public.

Combining a sophisticated Mexican menu with influences from Asian and Peruvian cuisine, Vochos, 1138 Military Cutoff Road in the Mayfaire area, brings a taste of Mexico City’s vibrant food culture to Wilmington.

“The whole concept is based on Mexico City,” said owner Alex Zaragoza. “Nowadays, in Mexico City, you see a lot of fusion of Asian, Peruvian and Mexican ingredients. You don’t always see that in smaller towns, but in big cities like Guadalajara, Mexico City and Sinaloa, there’s this exciting fusion happening. That’s what Vochos is all about.”

Zaragoza is head of the BZAR Hospitality Group, which also includes two Chingön Taqueria locations, one in Leland and one in Wilmington, and Papi’s Chicken in Leland. He began his studies in architecture, but after working part time in restaurants, he fell in love with restaurant culture and hospitality and eventually earned a culinary degree. He will hold the executive chef position at Vochos location while continuing to oversee the other restaurants.

Zaragoza has carefully selected teams in place at each location that share his vision. With over 60 employees, he admits it is a lot to manage, but he credits his strong managers with allowing him to continue to grow the company.

“My goal is to create a positive work atmosphere,” Zaragoza said. “When we all respect each other and do our jobs with love, that energy translates to the guests. It shows in the presentation, the flavors and the overall experience.”

The journey to bring Vochos to life has been a labor of love and family. About mid-way through the design process, Zaragoza decided to take the project in a new direction, entrusting the design to his wife, Blanca Herrera.

“My wife, she’s a great designer,” Zaragoza said. “She doesn’t have a degree, but she has the talent. She was a little scared because she’d never done anything commercial, but she put so much effort into the details. Seeing her work, I was amazed. I’m really proud of what she did.”

Vochos’ name and theme pay homage to Zaragoza’s childhood memories and his uncle’s beloved Volkswagen Beetle. In Mexico, these cars are nicknamed Vochos, and they were particularly popular in Mexico City where they were used as taxicabs for decades. A restored red 1974 Beetle sits outside the restaurant. Originally the plan was to incorporate it into the restaurant’s signage, but logistical challenges led to a change in plans.

“I’m glad the city didn’t let me do it because now I can drive it,” Zaragoza said with a laugh.

The restaurant’s whimsical connection to the Beetle is visible throughout the restaurant, and Zaragoza plans to host gatherings for local Beetle enthusiasts.

“It’s amazing how many people have fond memories tied to a Beetle, whether it’s a grandparent, uncle, or something else,” Zaragoza said. “It’s a nice way to build community and share stories.”

The menu at Vochos reflects Wilmington’s evolving palates with dishes such as birra bao buns, charred bone marrow, wagyu burgers and filet mignon, ceviche and octopus carpaccio.

“We’re offering items that Wilmington might not have seen in a Mexican restaurant before,” said Zaragoza. “It might sound a little crazy, but people are ready for those interesting intersections of different flavors. We’re a bit more adventurous now, and Wilmington’s food scene has grown to match that.”

Bar manager Haleigh Gates, who has been part of Zaragoza’s team for years, shared insights into the beverage offerings.

“We’re focusing on well-balanced drinks using a lot of mezcal and tequila,” she said. “We’re incorporating smoked elements and using unique tools, like carafes for infusing beverages rather than just smoking the top. There will also be classic-style cocktails with a twist, like a cucumber and sage gimlet.”

The bar will also cater to nondrinkers with an array of mocktails crafted from house-made juices, syrups and fresh garnishes.

“The garnishing will be intricate and exquisite,” Gates noted. “It’s all about aroma, balance and a beautiful presentation.”

Vochos Urban Cuisine is open Monday to Thursday from 4 p.m. to 9:30 p.m., Friday and Saturday from 11 a.m. to 10:30 p.m., and Sunday from 11 a.m. to 9 p.m.