Tex-Mex smothered in cheese has no place at Cacao.
Instead, you’ll find menu items such as cricket tacos—the insects were one of the primary sources of protein for the Aztecs prior to the Spanish conquest—and Cochinita pibil, a slow-roasted pork dish from the Yucatán Peninsula. The pork is marinated in citrus juices and spices and slow roasted in banana leaves to perfection.
These dishes are a result of the passion and talent of Chef Fernanda Reyes, who’s cooking reflects the history, traditions, folklore, diversity, and heart of Mexico with a modern flare. She is proud to take customers on a delicious culinary exploration of Mexico through her food.
Be sure to also try the slow roasted pork shank in peanut sauce and chicken mole, where the chicken is cooked in a sweet, chocolatey deep rich sauce with up to 45 different spices.
Cacao also won the Pitch’s Margarita Wars with its Fire Piña, featuring tequila infused with pineapple and peppers.
The restaurant is a partnership between Victor Esqueda who owns Ixtapa; an authentic Mexican restaurant in the Northland on Barry Road, and his nephew, Alphonso Esqueda.
Follow Danielle Jean-Francois @Eatlikealadyshould