There are taco accoutrements most of us can agree on—spicy carrots, pico de gallo, a healthy dollop of guacamole. Then there are, well, tentacles. But at Curadero, Hotel Palomar’s modern Mexican restaurant, sous chef Citlalmina Rosete is making an octopus taco that even the least adventurous of diners can appreciate. A part of their recently revamped menu, the dish starts with Spanish octopus that’s slow-braised in chipotle, Modelo Negra, onion, and charred bell pepper until tender. The meat is then mixed with poached fingerling potatoes and pan-seared with punchy adobo sauce before everything gets tossed in spicy chipotle aioli and served atop corn tortillas grilled à la plancha for slight crispiness. The tacos, which come two per order, are finished with fried garlic chips and lemon-dressed arugula for added texture and acidity.
1047 Fifth Avenue, Downtown
Very Important Taco: Octopus Taco at Curadero
NTH Element
