Every year at Hanoi Taco Fest, we push boundaries. In 2025, we brought the fire, literally, with Pulpo Inferno. 12345/5Step 1: The InspirationStep 1: The InspirationWe wanted to showcase seafood with a twist. Octopus (``pulpo``) isn’t common in tacos, but it's beloved in coastal Mexico. Step 2: Charcoal MarinadeWe created a smoky marinade with chiles and citrus, letting the octopus soak up layers of flavor before being grilled to perfection. Step 3: Bold ToppingsTangy pickled red onions for acidity. A smooth cilantro mayo to balance the smoke. No fluff, just contrast and flavor. Step 4: Corn TortillaWe 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.