Dos Bocas Brings Tex-Mex Cajun Twist to Downtown Atlanta

“The Name Means Two Mouths”

“The Name Means Two Mouths”

Legacy Ventures’ very own Jeff Sime, VP of Operations and Chris Blobaum, VP of Food & Beverage were recently featured on Fox 5’s Good Day Atlanta sharing some of the most popular dishes from their newest restaurant concept, Dos Bocas.

Dos Bocas is NOW OPEN at 275 Baker Street across from the Georgia Aquarium and Centennial Olympic Park and provides a deliciously unique Cajun-Mexican dining option for downtown Atlanta residents and visitors. Inspired by the flavors from Louisiana, Texas and Mexico, Jeff Sime explains the many options to choose from on the menu.

“We have a lot to choose from but one of the things that makes us stand out, besides the fresh campechana, is our custom forged cast iron skillet. This skillet cooks all of our blackened Cajun dishes like our blackened seafood and chicken. We also have fajitas and tacos from our Tex-Mex side of the menu and our drinks are inspired by both. Some of our drinks include a Sazerac, Hurricane and our famous Road Side Cantarita.”

Later in the segment, Chef Chris Blobaum demonstrates how to make fresh Shrimp and Crab Campechana. Check out the full segment and recipe below!



  1. Combine ingredients in a bowl and season with salt, lightly mix to combine.

  2. Fold in the shrimp, crab, and diced avocado.

  3. Place in individual serving bowls.

  4. Garnish with a lime wedge.

  5. Serve with fresh corn tortilla chips.

Campechana with Gulf Shrimp and Crab

Yield: 4 portions

Prep Time: 20 minutes


1⁄2 cup fresh squeezed lime juice

1⁄3 cup tomato ketchup

1⁄3 cup Heinz chili sauce

1⁄4 cup seeded and chopped fresh tomatoes

1⁄3 cup tomato–clam cocktail, (Clamato)

1⁄4 cup chopped green olives

1⁄4 cup finely chopped white onion

1 t.  finely chopped garlic

1⁄4 cup chopped Italian parsley

1⁄4 cup chopped cilantro leaves

1⁄4 cup extra-virgin olive oil

2 tsp. Crystal Hot Sauce

1 serrano chile, finely chopped

Sea salt, to taste

1⁄2 lb. cooked and peeled Gulf shrimp

1⁄2 lb. jumbo lump crabmeat,

1 Haas avocado, cut into 1⁄4" cubes

Brittney Bailey