On Friday, May 20, I ventured into an intriguing little taco joint only four days after the grand opening. On Saturday, May 21, I found myself returning to the same taco restaurant with a party of three because the food was so tasty. What was so intriguing about a taco place with a name as simplistic as every other fast food eatery? Taco Ocho! It had begun to rain; lightning and thunderstorms would have kept any sane person from busting a u-turn and parking in front of a Mexican restaurant. I surely should have continued on my merry way and stayed on my route without deviating from my routine, however it was the sound of my stomach growling and the excitement of exploring a new cantina that prompted me to throw caution to the wind.
Unlike the popular Mexican restaurants like Chipotle or Freebirds, this restaurant does not serve burritos and margaritas. So if you are expecting a menu within your comfort zone, then you should keep your distance from Taco Ocho. If you have a taste for a blend of Mexican, Cuban, and Caribbean flavors then dart toward this taco haven. At first glance, I thought the restaurant was owned by NFL football player Chad Ochocinco. There are a few hamburger and wing restaurants owned and advertised by two well known Dallas Cowboys players, so I only assumed this was another football player franchise. If you mistakenly walk into Taco Ocho frantically looking for Mr. Ochocinco, you will be somewhat disappointed to discover he is not the owner of the place. Although you will quickly realize that the restaurant has its own personality distinguishable from others and the vibrant colors of the decor, a friendly manager, and cultural blend of menu items trump the Rusty Taco franchises and Fuzzy’s Taco Shop locations. The name Taco “Eight” (in Spanish) is centered upon the tradition of handmade food, inspired by the cooking styles of 8 Latin women. The Cabo fish tacos are authentic and zesty! They are tiny tacos filled with your choice of grilled or fried and beer battered tilapia wrapped in a flour tortilla, stuffed with cabbage and topped with a zesty chipotle cream sauce. The Jalapeno pork tacos were just as appealing to the palate, almost melting in your mouth instantly. The Mixteca torta is just as flavorful, filled with avocado, lettuce, queso fresco, shredded pork (carnitas) and tomatoes. My personal favorite is the Cuban torta or Cubana, which is a common type of torta that contains pork, ham, chorizo, jalapenos, spicy mustard, and Oaxaca cheese. It is a little saltier than the other types of tortas, but very tasty as well. I even tested the “authenticity” of the tortas at Taco Ocho and planned a taste test between my friend and I. We both ordered a Cuban torta from a small hole in the wall called La Paloma Taqueria and compared the freshness and flavors. Taco Ocho’s torta tasted as good as the traditional tortas at the taqueria. The bread of the torta was not quite as soft as La Paloma, however the meat was tender, the vegetables were fresh, and the jalapenos added a nice kick to the sandwich.
The Sampler trio was probably one of my favorite dishes combining Caribbean culture to the menu. I had the pleasure of sampling three different tostadas: Sonoran, Caribbean, and Americana. Each tostada provided a unique blend of flavors that I have never had before on a tostada. They were all very light and refreshing, especially after devouring a huge Cuban torta.
The Sonoran was an interesting blend of tender cactus, grilled jicama, red onions, pickled jalapenos, tomatoes, cheese, lime & cilantro vinaigrette. If you have ever gone camping and tasted cactus before you will have discovered it tastes exactly like bell pepper. This particular tostada reminds me of the desert because of its blend of vegetables. If you were to be stranded on an episode of Survivor, the Sonoran tostada would be the most sought out cuisine. The Americana stands out among all other tostadas visually because of its presentation. The drizzled chipotle ranch dressing almost makes the tostada resemble a striped zebra only without the black and white stripes. The refried black beans, pico de gallo, roasted corn, cotija cheese, and chipotle give it a Tex-Mex texture. It is pleasantly light as well. The toasty crunch of the corn tortilla makes for a nice appetizing snack. The last tostada I sampled was most memorable because if its Caribbean accented flavor. Anyone who knows me knows that I adore plantains. The most basic tostada of them all, the Caribbean, has rice, baked plantains, refried black beans, lettuce, and cream agria sauce. Its sweetness is a perfect contrast to the other semi salty items on the menu.
The owner of the restaurant is the nicest manager you will ever come to meet. He will greet you with a smile and a warm welcome every time you enter his restaurant. Invite your friends, family, or choose to go solo to visit Taco Ocho. As long as there are empty stomachs to be filled, this restaurant seems like it will be around for awhile.
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