by Crave Staff
There is a new taco choice in Dallas located at 930 East Campbell Road in Richardson boasting a triple threat of eights. Taco Ocho will serve eight tacos, eight vegetarian tostadas, and eight tortas. Every item is made-to-order using the freshest ingredients and presenting its own distinctive taste south of the border.
Latin-inspired fast casual concept has been the brainchild of concept founder Mani Bhushan for the last two years. Bhushan is no stranger to the hospitality industry, formerly holding senior management positions with nationally-recognized brands including PepsiCo, Yum! Brands and Blockbuster. Bhushan engaged the help of his talented family with architectural design and graphics. His wife, a native of Mexico, enjoyed sharing some of her family recipes that have been passed down through the generations.
In addition, Bhushan appointed Rodolfo Cardoso as Executive Chef to help create the menu, standardize recipes, ensure quality and consistency, train staff, and manage the fast-paced kitchen on a daily basis. The experienced Chef Rodolfo formerly served as banquet sous chef at the Four Seasons Mexico City, sous chef at NYLO and executive chef at Gentle Creek Golf Club.
Taco Ocho’s vegetarian tostadas are stacked on a crisp, corn tortilla. The fresh ingredients, uniqueness and quality stand out in such items as the Sonoran, which perfectly combines tender cactus, grilled jicama, red onion, pickled jalapenos, tomatoes, queso fresco, lime and cilantro vinaigrette. The popular Puebla features roasted garbanzo hummus, shredded cabbage, corn pico, queso fresco and a tangy chipotle ranch dressing. Another favorite is the more classic Americana, a well-balanced combination of shredded lettuce, refried black beans, pico de gallo, roasted corn, cotija cheese and chipotle ranch. A three-tostada sampler is $6.95.
Just like their tostada counterparts, each taco has its own identity, nicely packaged in a flour or corn tortilla. The Cabo Fish Tacos, made with beer battered or grilled cod, jicama slaw, and chipotle cream sauce, haven’t lost their flavorful soul from Cabo San Lucas. Venezuelan-inspired Latin Love features shredded beef, refried black beans, fried plantains, aged cotija cheese, and salsa verde. The succulent Jalapeno Pork Tacos offer a spicy kick of pork braised with jalapenos and tomatillos and topped with queso fresco and cilantro. Tacos are $3.50 a la carte or $7.95 for a plate of two, Ocho rice, and refried beans.
Taco Ocho’s signature line of grilled tortas begins with bolillo bread made specially from a local bakery. Choose one of its eight signature flavors, from the Peruvian-inspired Cusco made with stir-fried steak, potatoes, sautéed red onions and fresh cilantro to the deliciously spicy Pobrizo of grilled chorizo, poblano peppers and onions, black bean spread, Oaxaca cheese and salsa verde. A torta sandwich with chips cost $7.95.
