Taco Asylum is the spin-off from Haven Gastro Pub’s
Chef Greg Daniels. Due to the huge popularity of his Short Rib Taco, it gave
him the idea for a taco restaurant. In January 2011, this idea became what is
known today as Taco Asylum (coming up on their 2 year anniversary next month).
Think of the taco as a vehicle not the cuisine. The shape and form is Mexican,
but the food inside is world cuisine. The flavors are authentic using fresh, humanely
raised, sustainable meats and seafood, and products from local farmers and
vendors wherever possible. The cuisine fits perfectly in The Camp. Also, Taco
Asylum’s hot sauces are all made in house as well. With heat comes flavor as
well so see which level you can take. Choose from the Red Savina, Honey
Habanero, Roasted Jalapeno, Ghost Chili, and Trinidad
Scorpion. Mix and match them to get the ultimate flavor rush. Just beware, some
of these hot sauces will kick your ass and make you sweat so try a small drop
first before drizzling over your tacos. My personal favorites are the Red
Savina and Honey Habanero.
Grilled Octopus Taco is served on a flour tortilla with
kalamata olives, oregano, feta, and tomatoes. The taco brings out the flavors
of the Mediterranean. The octopus was tender,
not chewy, and grilled to perfection. The components brought the flavor palate
together from the salty, pickley kalamata olives, creamy, salty feta, sweet,
tangy tomatoes, and just a touch of oregano. The Red Savina hot sauce paired
well with this. Thumbs up, way up!
Mahalo,
OC Food Diva
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