For a dish whose provenance isn’t precisely known, tacos sure have earned their place in the hearts — and stomachs — of diners all over the world. Rumor has it Americans alone ate 4.5 billion tacos last year. At Octavio, they take their taco making very seriously starting with the corn tortilla they wrap them in. It begins with the yellow and blue corn masa sourced from Pilsen-based company El Popocatepeti — El Popo for short — that’s made following the ancient traditions with only the finest ingredients. From there they press the tortillas to order using a special machine imported from Mexico to ensure each one is perfect.
Octavio offers six different kinds of tacos: Rajas y Papas (poblano rajas, crema, crispy potatoes, cilantro, onion), Cochnita Pibil (slow-cooked pork, cilantro, pickled onions, avocado), Pollo Tinga (chile-braised chicken, avocado salsa verde, cotija), Camarones (garlic-lime mojo shrimp, green cabbage, jicama, pineapple morita salsa, queso fresco), Baja Fish (crisp fried haddock, shaved cabbage, lime crema, charred pineapple, pico de gallo) and Grilled Arrachera (mojo-marinated skirt steak, wood-grilled salsa, cilantro). Like the corn torillas around them, the fillings are made the old-fashioned way starting with quality ingredients. Many of the ingredients get their unique flavors from time spent in Octavio’s wood-burning oven or grill, including the chile peppers in the various salsas and the pork in the cochinita pibil, which is slow roasted for 8 to 10 hours.
On Thursday, October 4th, in celebration of National Taco Day from 4:30 p.m. to midnight, Octavio is offering specially priced $3 tacos (two to an order) on all six taco offerings.
But who needs an excuse to eat $3 tacos?!