Lucas Putnam - bringing Mexican food to the people

Lucas Putnam and Marianne Elliott were inspired to open La Boca restaurant after they noticed there was a lack of good Mexican food in New Zealand.

When La Boca opened in April 2011, Lucas Putnam and Marianne Elliott had a clear vision. To use fresh local product combined with carefully sourced traditional ingredients in order to bring the traditional flavours of Mexico to New Zealand. And they succeeded.
Now in their cookbook, La Boca Loca, they share a selection of their recipes.
Colleen Thorpe asks them a few questions.

In six words, describe Lucas Putnam

Relentless optimist, food-lover, activist, entrepreneur.

In six words, describe Marianne Elliott

Mouthy introvert, fidgety yogi, disruptive influence.

Lucas, you were born in New York. What led you to NZ?

I came here to work on the Lord of the Rings trilogy for Weta Digital and kept on working.

Marianne, you are a Kiwi, where did you grow up?

I grew up on a dairy farm just outside of Tokoroa.

What background do you have in cooking and restaurants?

Lucas: I grew up working in restaurants when I wasn't going to school. And sometimes when I was. I've been a dishwasher, waiter, cook and manager.

What was behind the decision to open a restaurant?

The lack of good Mexican food in New Zealand.

What makes La Boca Loca stand out from other restaurants?

We have a commitment to traditional cooking. That means making fresh tortillas every day. Also, we use organic, free-range, fair trade whenever possible. And we pay our staff the living wage. We are one of the only restaurants in the country to do so. Our mission is to help fix the broken food system and help shape the future of food in NZ and the world.

What does La Boca Loca mean?

The Crazy Mouth.

Why did you choose Miramar as a location?

It was close to Weta Digital and it's a great neighbourhood.

Why Mexican food?

Growing up in California means it was my favourite food. It is a staple in my diet. It's also delicious and we love eating it all the time.

What roles do you hold at the restaurant?Lucas is the executive director, and the Tequila & Mezcal Maestro.

Marianne doesn't really have an official role, but if she could pick one it would be either 'storyteller' or 'margarita taster'.

What are the three most popular dishes on your menu?

Fish Tacos. Carnitas (crispy pork tacos). Chicken Enchiladas.

Your cookbook has been published locally and with sustainable printing methods. Tell us a bit about that.

It was important to us to make our book in a way that was consistent with the values we run the restaurant by - which meant supporting local business, and using the most sustainable methods available. It was always going to cost more to do it that way, but we know our customers share our values so we worked with Soar Printing in Auckland who are FSC and CarboNZero certified.

What are you most proud of?

Lucas: That we have maintained our commitment to sustainable cuisine and business without compromising on quality.

Marianne: That our staff enjoy working at La Boca Loca, that our regular customers feel at home at the restaurant, and that people all over the country are now making their own authentic, delicious, organic Mexican food at home!

Tell us three things about yourselves that would surprise us

Lucas: The first feature film I worked on was Toy Story in 1995. I've got a BA in political science. I hadn't made a tortilla from scratch until I was 34 years old.

Marianne: I don't really cook. My day job is running a progressive campaigning organisation. I've lived in both the Gaza Strip and Afghanistan [working as a human rights lawyer for the UN].

La Boca Loca cookbook.