so•ca derives it’s name from several sources: a Peruvian word for sugarcane, a popular style of Caribbean music, and inspiration from a well known geographical divider, the Tropic of Cancer. Located just north of the Equator, this line of latitude divides many countries around the world. so•ca centers its focus on the islands and Americas south of this geographical border (south of the tropic ofcancer).

Located on the corner of Oberlin and Clark Ave, so•ca cocina latina brings the flavors of this region to Cameron Village where we share our exotic culinary story seven nights a week during dinner service and on the weekends during brunch. Many of the items on the so•ca menu allow diners to travel to these unfamiliar lands without needing to leave the comforts of the Triangle. The available dishes are inspired by the foods commonly eaten in the over 20 countries represented on the so•ca menu. Indeed, while you might not find Brazilian Feijoada, Peruvian Anticuchos, or Puerto Rican Mofongo in many restaurants within the beltline or even in a resort in these countries, you will find them on the streets of Rio de Janeiro, Lima, and Fajardo in vendor stalls or in the homes of the people that live in these lands.

Dinner – $35 (+$25 w/wine pairings) 

First Course

Melon Gazpacho gf/vegen option
honeydew seed, mint oil, pickled mussles

Terrazas de los Andes ‘Reserva’ Torrontés ‘16
Mendoza, Argentina

Calamari Ceviche gf
grapefruit, mango, leche de tigre, cilantro
Viña Undurraga Brut Rosé
Central Valley, Chile

Papas Rellenas gf
beef picadillo, sofrito butter, farmer’s cheese
El Viejo del Valle Chardonnay ‘18
Central Valley, Chile


Second Course

Ñoquis con Tuco vegetarian option
savory tomato sauce, confit chicken, Reggianito
Maitia ‘Aupa Pipeño’ Pais Blend ‘17
Maule Valley, Chile

Seco de Chivo gf
slow braised goat, arroz de azafrán, avocado, plantain chip
Apaltagua ‘Envero’ Carménère ‘17
Colchagua Valley, Chile

Carribean Curried Cod gf/vegan option
crisp okra, callaloo jasmine rice, tamarind
Saurus Rosé ‘18
Patagonia, Argen


Third Course

Peruvian Suspiro Limeño gf/vegetarian
dulce de leche pudding, port gastrique, cinnamon meringue,
ají amarillo strawberries, chulpe
Michele Chiarlo ‘Nivole’ ‘17
Moscato d’Asti, Italy

Colombian Torta Negra  vegetarian
spiced blackstrap molasses cake, port-poached figs,
malted espresso buttercream, sea salt-cocada crisp
Susana Balbo Late Harvest Malbec ‘16
Mendoza, Argentina