Wake Forest's Newest Mexican Restaurant Serves Up Flavor, Hospitality, and Fantastic Margaritas
Bruma Brunch & Social Taco opened a little over a week ago in our neighborhood of Holding Village in Wake Forest, North Carolina. Their website states that they “blend the energy of social dining with the comfort of a neighborhood restaurant.” They totally deliver on that brand promise!
We first stopped in midweek, knowing they had only been open for a few days. We asked to be seated at the bar, as we always do when checking out a new place. Sitting at the bar offers an opportunity to experience a little behind-the-scenes action in a less formal atmosphere. It’s also a great way to glean information that may not be part of the company’s formal marketing message.
The bartender greeted us with a warm, welcoming smile. He placed two colorful menus in front of us and offered to bring us some chips and salsa.
The chips were freshly made, lightly salted, and thinner than the ones we often see at other Mexican restaurants. It may seem like a small detail, but to me it indicates that care went into preparing them. It tells me the process wasn’t rushed. I was hopeful for the rest of the meal. The salsa was bright and flavorful without being overly spicy.
We ordered two Margaritas and were offered our choice of tequila: 1800 or Don Julio. Of course, we selected Don Julio. We watched as our bartender poured the ingredients into two cocktail shakers. Then, using both arms, he shook them simultaneously until they were perfectly chilled. He garnished my drink with an edible purple orchid and a slice of pineapple, while my husband’s was adorned with pineapple and dried orange slices
That initial taste of my margarita confirmed my suspicion that this would become a favorite spot. The drink was wonderfully tangy and fruity, achieving a perfect harmony with the tequila. A subtle salted rim complemented my wide-mouthed, vibrant straw, offering just the right amount of savory contrast with every sip.
With the World Cup broadcast from a screen in the bar’s upper left corner, we joined the general conversation about the games and shared our names. When Elias, who was tending bar, checked in on our margaritas, our enthusiastic response was, “very much so.”
The Appetizer
We opted to start our dinner with the Mex Triple Dipper sampler—a combination of guacamole, queso, and bean dip—to start our evening. Upon serving the appetizers, Elias offered an apology for the plate-served tortilla chips, noting that their intended baskets were still in transit. Given it was their inaugural week, we were entirely sympathetic, especially as we observed the team around us still putting together various tables and stools.
My favorite of the three dips was the bean dip. It was cheesy, rich, and full of flavor. The guacamole was processed more than I typically prefer, so I missed the chunky texture of fresh avocado. However, its excellent flavor more than made up for what it lacked in texture. The queso was creamy and mild, without any noticeable heat, making it a great choice for children or anyone sensitive to spicy foods.
Dinner Selections
As we perused the menu, for our main dinner selections Elias told us the chef had been recruited from Jalisco, Mexico, and had designed the entire menu. It immediately reminded me of the elevated Mexican cuisine we’ve enjoyed at the higher-end resorts we visit in the Riviera Maya, even though Jalisco and the Riviera Maya are on opposite coasts of Mexico. Jalisco is a state, and Guadalajara is its capital city.
Here’s a fun fact: Tequila—the spirit that serves as the foundation for most Margaritas—was named after the town of Tequila in Jalisco, where it originated.
Elias shared that he also grew up in Mexico. He told us he had tasted every dish on the menu and offered a few recommendations.
My husband decided on two tacos. The first was the Michelin Star Taco, served on a corn tortilla with tenderloin steak and potatoes, topped with Green House Sauce and drizzled with Mexican salsa macha. The second was the Pork Belly Tamarind Taco, served on a blue corn tortilla and filled with tamarind-glazed pork belly, pickled onions, pico de gallo, Green House Sauce, and a sprinkle of sesame seeds.
I judge every Mexican restaurant by its birria. Birria is beef slowly stewed with chiles, garlic, roasted tomatoes, spices, and vinegar until it becomes incredibly tender and easy to shred. It can be served in tacos, over fries, inside a grilled cheese sandwich, in ramen, or even on pizza. The rich consommé from the stew is traditionally served on the side for dipping, adding even more flavor to every bite.
Wanting to keep it simple, I ordered the Quesa Birria Tacos. They were served on flour tortillas with Oaxaca cheese, onions, and cilantro.
While we waited for our entrées to arrive, we told Elias how much we had enjoyed our Margaritas and that we’d love another round. He smiled and shared the secret behind their popularity—the juice is squeezed fresh every morning by Elias himself.
When our meals arrived, they were beautifully presented. The taste of my tacos was heavenly. I have to admit they were some of the best birria tacos I’ve ever had. The beef was incredibly tender, the consommé was rich with tomato and beef flavor, and the tortillas were lightly crisped to a beautiful golden brown.
My husband thoroughly enjoyed both of his tacos, although he clearly had a favorite: the Michelin Star Taco.
Before we left, we had already decided we needed to come back with friends to experience Bruma’s Saturday brunch. I also wanted to write about the restaurant, but I hoped brunch would live up to the high standard set by dinner.
We only write about restaurants we truly love, so if you’re reading this, be sure to stick around until the end to see how many hearts Bruma earns.
Before we left, Elias reserved a table for us in his section so he could take care of us when we returned that Saturday.
We Liked It So Much We Went Back For Brunch
I recruited six friends to join us for Saturday brunch at around 11:00 a.m. We were seated on time, just as promised, in Elias’s section—the large table next to the bar with all the wonderful natural light.
He immediately brought glasses of water and gave us time to look over both the brunch and drink menus.
I had my eye on the Abuelita Mocha, made with espresso, chocolate, and steamed milk. While it was being prepared, Elias returned with a basket of assorted pastries called Pan Dulce—a daily assortment of warm, freshly baked sweet breads.
I chose the almond croissant, my friend Heather selected the plain croissant, and two others opted for the banana bread.
My coffee arrived topped with a generous swirl of whipped cream and a fresh churro perched on a pick. It was the perfect way to begin brunch.
My husband ordered the Café Canela Latte, made with espresso, cinnamon, piloncillo syrup, and steamed milk. It was topped with whipped cream and a pretty pink macaron that rested delicately on the side.
We sampled one another’s pastries, and every one of them was outstanding. The almond croissant had a rich almond flavor woven throughout its delicate layers and was finished with toasted almond slices. The plain croissant was light, buttery, and flaky, while the banana bread was moist, tender, and packed with sweet banana flavor without being overly sweet.
Elias was attentive and accommodating throughout our meal. He quickly became friends with one of our guests, who had recently moved from the San Francisco Bay Area. As it turned out, they were both devoted 49ers fans.
Once we had enjoyed our pastries and coffee, it was time to order brunch. Here’s what everyone selected:
Our Brunch Selections
- Divorced Eggs – Two over-easy eggs served on corn tortillas with Oaxaca cheese, one topped with red salsa and the other with green salsa, accompanied by breakfast potatoes and refried beans.
- Chilaquiles Jalisco – Crispy corn tortilla triangles simmered in green salsa and topped with grilled steak, crispy bacon, avocado, queso fresco, crema, onions, and cilantro. The dish was served with breakfast potatoes and beans. Although it wasn’t listed on the menu, each order also included scrambled eggs.
- Ranchero Eggs – Two eggs served over corn tortillas with Oaxaca cheese and ranchero salsa, accompanied by roasted potatoes and beans.
- Steak & Eggs – A ribeye steak served with two eggs, roasted potatoes, salad, avocado, pickled onions, and a vibrant chimichurri sauce.
- Traditional Breakfast – Fluffy pancakes, eggs, crispy bacon, and roasted breakfast potatoes.
- Classic Eggs Benedict – Smoked ham atop an English muffin with perfectly poached eggs, covered in hollandaise sauce and finished with a drizzle of salsa macha.
Brunch Drinks
While we waited for our entrées, several of us decided to order another round of drinks.One friend chose a beautiful Watermelon Margarita, while my daughter ordered a freshly squeezed juice made with half naranja (orange) and half piña (pineapple).
The Watermelon Margarita arrived a gorgeous shade of pink and was garnished with a fresh sprig of mint. Around the table, however, we all agreed that a slice of fresh watermelon on the rim would have made the presentation even more memorable.
Another friend and I ordered Micheladas—a refreshing combination of beer and tomato juice that’s similar to a Bloody Mary but lighter, brighter, and fizzier. Elias suggested Pacifico as the beer, and it was an excellent recommendation.
My Michelada arrived with Tajín cascading down one side of the glass, while my friend’s was dipped in chamoy and rimmed all the way around. The two different garnishing styles told me they had likely been prepared by different bartenders—a small detail, but one I couldn’t help noticing.
Brunch Meals and Reviews
Our entrées arrived in a timely manner, with most of the table being served at once. Two of us waited another minute or two, but our meals quickly followed—certainly nothing worth complaining about.
Every order was correct except one. A guest had requested scrambled eggs but received over-easy eggs instead. Elias promptly whisked the plate away and returned within minutes with the corrected order. That’s exactly how a small mistake should be handled.
I ordered the Classic Eggs Benedict and couldn’t have been happier. The Hollandaise sauce was silky and flavorful, the poached eggs were cooked perfectly with beautifully runny yolks, and the addition of salsa macha gave the dish an authentic Mexican twist that I absolutely loved.
Our guests who ordered the Chilaquiles Jalisco thoroughly enjoyed their meals as well. One of them is a former chef, and the other recently relocated from the San Francisco Bay Area, so I considered that high praise. The Ranchero Eggs received excellent reviews.
The Divorced Eggs were described as “good,” but not as memorable as some of the other dishes.
Our guest who ordered the Steak & Eggs finished every bite but mentioned that the steak could have used a little more salt. Unfortunately, the tiny salt shaker on the table had clumped from the humidity, making it difficult to use. Again, it wasn’t a major issue—just a small detail.
The final guest ordered the Traditional Breakfast. She mentioned that the peppered bacon wasn’t quite to her taste and that she would have preferred the breakfast potatoes to be a bit crispier. However, she absolutely loved her plain croissant, calling it one of the best she’d had.
When brunch was over, I asked the same question I ask every group whenever I review a restaurant:
“Would you come back? And would you order something different next time?”
The response around the table was immediate and unanimous.
“Absolutely!”
That’s exactly what I hope to hear.
❤️❤️❤️❤️❤️
Five Hearts out of Five
Bruma Brunch & Social Taco impressed us from our very first visit. Between the welcoming atmosphere, attentive service, handcrafted cocktails, beautifully prepared food, and genuine hospitality, it’s easy to see why they’ve already made such a positive impression on the neighborhood.
Every new restaurant experiences a few growing pains during its opening weeks, but what stood out to us was how the staff handled those moments—with professionalism, warmth, and a sincere desire to make every guest feel welcome.
We’ll definitely be back to explore more of the menu, and based on the enthusiastic responses from everyone in our group, we won’t be the only ones returning.
If you stop by, be sure to say “Hola!” to Elias. He played a big part in making both of our visits memorable.
Bruma Brunch & Social Taco
📍1898 S. Franklin St., Suite 114
Wake Forest, NC
Their motto is “Flavorful. Welcoming. Memorable.”
After experiencing both dinner and brunch, I can honestly say they checked every one of those boxes.
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