Kalua carnitas and loco moco burritos: Mexican-Hawaiian fusion restaurant opens in Folsom
Alyssa Caballero loves visiting Hawaii. She just wishes it had better Mexican food.
Caballero is the chef and co-owner behind Holaloha Fusion Restaurant & Bar, a Mexican-Hawaiian concept she’s developed over the past four years. Its grand opening was Saturday at 9580 Oak Avenue Parkway, Suite 8 in Folsom after a soft opening began nearly a week prior.
Holaloha replaced The Canyon Grill and Alehouse, which closed in mid-December in Folsom Village shopping center, with co-owner Joe Garnica the link between the two businesses.
“It’s two of my favorite cuisines,” Caballero said. “I love the simplistic approach of the Hawaiian cuisine, and the more complex flavor varieties and profiles of Mexican cuisine. So I figured out a way to fuse them together, and here we are.”
That means grilled teriyaki chicken tacos with charred pineapple and Hawaiian cole slaw, or a choice of fish tacos — blackened ahi or Baja-style beer-battered cod — with mango-pineapple salsa.
A loco moco burrito with egg fried rice, brown gravy and ground beef will be rolled in a flour tortilla, while Holaloha’s loaded fries will feature carnitas-style kalua pork with guacamole, cilantro, cheese, sour cream and guacamole.
There are pizzas, classic American bar bites and vegan and gluten-free options, along with other cross-cultural collaborations. Take birria mofongo, a savory Puerto Rican cake of mashed plantains and chicharrones topped with Jalisco-style shredded, stewed beef.
Appetizers are priced $12-$15 and entrees are $16-$18.
Mimosa and michelada flights will fuel boozy weekend brunches from the full bar, while nonalcoholic libations include housemade aguas frescas and house-pressed watermelon, pineapple and cucumber juices.
Live bands frequently played at The Canyon Grill and Alehouse’s 7,000-square foot outdoor patio, a tradition that Holaloha will continue. The indoor space is about 3,500 square feet.
Caballero previously worked as the executive chef at The Hive Tasting Room & Kitchen in Woodland, and has run a Sacramento-based catering business called Las Damas Locas for the past five years.
Caballero’s paternal grandmother was raised in Mexico, and her maternal great-grandmother spent her last 40 years living in the town of Pāhoa on Hawaii’s main island. Though she died before Caballero was born, the chef was moved by visiting her home, she said.
“When I went to where she was from, I just felt the energy. It just felt very home to me, that’s the best way to describe it,” Caballero said.
Holaloha will be open from 5-9 p.m. Tuesday, 3-9 p.m. Wednesday and Thursday, 3-10 p.m. Friday, 3-5 p.m. and 6-10 p.m. Saturday with a special live music menu for the latter time. It will also be open 10 a.m.-2 p.m. for brunch and 3-6 p.m. for dinner Sunday, and closed Monday.
