It’s been a long year, and you deserve a snack.
Here’s an inexpensive way to treat yourself and help a small business keep its head above water.
Locura opened on Singleton Boulevard, in the space formerly occupied by the first iteration of Trompo tacos, in February. Unfortunate time for a restaurant to start up.
Chef/co-owner Laura Carrizales says the restaurant is staying in business week-to-week. October was a decent month, she says. But November was terrible, and she’s not sure how much longer her first restaurant will survive.
Pay attention if you love corn-in-a-cup, elote en vaso, because this is the concept of your dreams.
Locura offers elotes for the “cornoisseur.”
Aside from traditional elotes, flavors include Takis, ranch, truffle and pesto, and all of them can be ordered on the cob or in a cup. There’s also state-fair inspired fried corn, dressed in a honey butter chili sauce.
Fried corn from Locura
But it’s not just corn. Two best sellers are the pork belly bites, crispy pork belly that you dip in chimichurri, and … somebody tell Rachael Ray … the pozole Frito pie: Mexican stewed pork over buttery hominy, topped with asadero cheese, sour cream, salsa and Fritos.
Pork belly bites from Locura
Pozole Frito pie from Locura
Truffle corn on the cob from Locura
Locura fries, topped with pork and gravy stewed in Mexican spices, asadero cheese, sour cream and green pico
