Little Bull is sincere, nostalgic comfort food, inspired by the palates of first-generation immigrant kids. 

Pocho cuisine is not a gimmick. Like Oscar, it’s a little bull-headed, but with no bullshit. It means more than loaded terms like “New American” or “modern Mexican.” And it’s authentic to Chef’s personal experience.

“American food is undefined. But it’s been designated to certain ideas and people. It’s actually evolving, as much as our landscape is a melting pot. As much as my own identity as a first-generation American and chef.”

Pocho started as a term used by people in Mexico to poke fun at the “American” kids who speak Spanglish. At Little Bull, pocho cuisine showcases the evolution of being a chef in America, inspired by every immigrant and their growing influence on our food.

Oscar Diaz is the executive chef and partner at Cortez Seafood + Cocktail, a sustainable seafood restaurant in Raleigh. In 2018 he was featured in TIME Magazine as executive chef of Raleigh’s Jose and Sons helping to define the “Nuevo South.” He is a two-time semifinalist for the James Beard Awards’ Best Chef Southeast. 

Little Bull is a partnership between Oscar Diaz and Mezcalito Group, Inc. Each owner is a proud Mexican immigrant or Mexican-American with two decades of restaurant industry experience – from dish pit to management and everything in between.