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The Creation of Pulpo Inferno Taco
Every year at Hanoi Taco Fest, we push boundaries. In 2025, we brought the fire, literally, with Pulpo Inferno.
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Step 1: The Inspiration
Step 1: The Inspiration
We wanted to showcase seafood with a twist. Octopus (``pulpo``) isn’t common in tacos, but it's beloved in coastal Mexico.
Step 2: Charcoal Marinade
We created a smoky marinade with chiles and citrus, letting the octopus soak up layers of flavor before being grilled to perfection.
Step 3: Bold Toppings
Tangy pickled red onions for acidity. A smooth cilantro mayo to balance the smoke. No fluff, just contrast and flavor.
Step 4: Corn Tortilla
We served it on corn tortillas - simple, traditional, and just right for letting the flavors shine.
The result?
A 1st place winner taco that’s smoky, zesty, and seriously tasty.
Want to try it yourself? Come grab a Pulpo Inferno at NacoTaco - made con cariño and a little Mexican fuego.
Long Nguyen
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Published by
Long Nguyen
3 months ago
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