Seasoned restaurateur Alex Zaragoza’s latest culinary venture, Vochos, reflects the chef’s deep love and respect for Mexico City’s vibrant culture and cuisine and his family’s heritage.

“My Mexican roots are the foundation of everything I do. Growing up, food wasn’t just about eating – it was about family, tradition and storytelling,” said Zaragozo (shown above). “Some of my best memories are of being in the kitchen with my family, watching as my parents and grandparents prepared dishes like birria, cochinita pibil and mole.”

Opening in January, Vochos Urban Mexican Kitchen, 1138 Military Cutoff Road in the Mayfaire area, embodies Mexico City’s culinary spirit by skillfully blending a sophisticated menu with enchanting influences from Asian, Peruvian and traditional Mexican cuisines. Vochos offers a unique mix of Mexican, Mayan and Asian dishes, featuring Mexican-inspired sushi, creative squid and octopus dishes and a variety of beef, pork and chicken options.

Upon entering Vochos, you are greeted by the golden wings of angels, symbolizing the majestic Angel de la Independencia that graces the skyline of Mexico City. The mural on the wall and the artwork above the bar vividly bring this iconic figure to life.

Another prominent design element of the restaurant is the red Volkswagen Beetle. These cars, commonly called Vochos, were often used as taxicabs in Mexico. The restaurant’s name pays homage to Zaragoza’s childhood memories of his uncle’s car. A restored 1974 Beetle sits outside the restaurant, reminiscent of the 1972 model that Zaragoza was promised for his 16th birthday but never received due to his uncle’s financial struggles.

Vochos’ interior design exudes a relaxed elegance. Zaragoza said that his wife, Blanca Herrera, contributed significantly to the inspiration for the design’s finishing touches.

The food and enticing cocktail combinations, however, are what truly attract guests. Each dish is curated, showcasing a distinct range of continental ingredients, spices and flavors to tempt the palates of Wilmington residents.

“Mexican food is incredibly diverse, and I wanted each restaurant to showcase a different side of it,” he said. “Vochos Urban Mexican Kitchen takes a modern, urban approach with unique twists on traditional dishes. By creating distinct themes and menus, I can highlight the rich variety of Mexican cuisine and give people a different experience at each location.”

Brothers Alex, Eddie and Oscar Zaragoza have been key figures in promoting Mexican cuisine through their San Felipe restaurant chain, which has over 10 locations statewide. Alex Zaragoza heads BZAR Hospitality Group, including Chingön Taquerias and Papi’s Chicken in Leland. He serves as the executive chef at the Vochos location while managing the other restaurants.

“One of the best ways to keep up with trends is by constantly experimenting,” he said. “At Vochos and Chingön Taqueria, I’m always testing new ingredients, techniques, and flavor combinations. Whether it’s modernizing a classic dish or introducing new brunch items, my goal is to push the boundaries while staying true to the essence of Mexican cuisine.”

This is evident in Vochos’ custom-designed drinks, which feature a variety of mezcal and tequila, many of which incorporate smoked elements. Unique tools, such as carafes, are used for infusing beverages instead of simply smoking the top. Additionally, there are classic-style cocktails with a twist, such as a Vochos’ old-fashioned or the mazapán martini.

Alex Zaragoza’s journey began in architecture, but his passion ignited in the restaurant industry while he worked part-time, inspiring him to pursue a culinary degree.

“Although I’m no longer working in architecture professionally, my background in it has had a huge impact on how I approach the design of my restaurants,” he said. “When I was planning Chingön Taqueria and Vochos, I took a lot of the design principles I learned from architecture –like space planning, flow and creating environments that evoke emotion. I wanted both restaurants to feel welcoming, with thoughtful layouts that make the dining experience enjoyable and functional.”

Alex Zaragoza is always creating and planning new and innovative ways to express his love for food.

“While there are no official new locations yet, I’m always looking for opportunities to grow and bring new concepts to life,” he said. “But for now, I’m focused on making sure my current restaurants keep evolving – starting with this amazing new brunch experience at Vochos. Expect dishes that blend bold Mexican ingredients with brunch favorites, along with unique cocktails to match.”

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