Even though it has its own national “holiday” and even a weekly promotion at restaurants across multiple countries and continents, the taco still doesn’t get the love it deserves. If there’s a Mount Rushmore of food, the taco’s spot is secured along with pizza, while a number of other foods can battle it out for the two remaining spots. And while the taco is, at its core, such a simple food item, what makes it so special and worthy of our constant celebration is the creativity it inspires.
Take, for instance, the “World’s Most Expensive Taco” served at Grand Velas Los Cabos. How did it earn that title? Because this taco costs $25,000. I know what you’re thinking—when did Islands start competing with 2 Chainz for the Most Expensivest? We’re simply showing love to the ultimate in taco ingenuity, a “once-in-a-lifetime experience” that is comprised of langoustine, Kobe beef, Almas Beluga caviar and black truffle brie cheese, and topped with a truly phenomenal-sounding salsa made with dried Morita chili peppers, Ley.925 ultra-premium añejo tequila and civet coffee, all of which is served on a gold flake-infused corn tortilla.
Unfortunately, when National Taco Day rolls around on October 4, I will be all out of gold flake-infused corn tortillas. But the good news is our friends at Grand Velas Riviera Maya and Casa Velas provided us with a pair of equally creative and mouth-watering taco recipes that we can make to celebrate our favorite meal.
Octopus Tacos from Grand Velas Riviera Maya
- 1 lb octopus
- 1 cup carrots, chopped
- 1.5 cup onion, sliced
- 1 cup celery, chopped
- 4.5 tbsp garlic, chopped
- 0.5 cup leeks, chopped
- 1 cup butter
- 1 tbsp vegetable oil
- 1 cup guajillo chilies, deseeded and sliced
- 1 cup lime juice
- Salt (to taste)
- Black pepper (to taste)
- Corn Tortillas (as needed)
How to Make It:
- Place octopus, carrots, onion, celery, garlic, leeks, salt, and black pepper in a pot and cover with water. Bring to a boil and then simmer for 30 minutes. Remove from heat and allow to cool, drain and cut in bite sized pieces.
- In a medium pan, sauté the remaining garlic, onion and guajillo chili in the butter and vegetable oil until fragrant. Add the octopus, lemon juice, and salt and pepper to taste.
- Top tortilla with octopus mixture and serve.
Black Bean Purée Tacos From Casa Velas
- 1 pack of tofu
- 1 avocado
- 1 can of black beans
- 1 yellow bell pepper
- 1 tomato, diced
- Taco shells
How to Make It:
- Cut the avocado and tofu in small cubes, mix with salt, pepper and any other seasoning of your choice. Cut the yellow pepper in julienne.
- On a pan, heat the purée and fill the taco shells.
- Mix the tofu, tomatoes and avocado, and top your taco.
- Garnish with red or yellow bell pepper julienne and serve.