While this taco is a new addition for Bomba Taco & Bar — it’s only graced the menu for less than four months — the local taco chain has sold about 750 a week across all three Northeast Ohio spots. Joseph Tis, director of culinary operations, says he owes the taco’s popularity to its unique strokes of flavor and vegetarian draw.
The taco’s umami zest was inspired by a fish sauce used in classic Vietnamese-style cooking. Typically used for chicken or pork, the sauce does the veggies justice unique to itself, even if it’s unconventional in the taco world.
Brussels sprout wedges are fried for a minute to caramelization, furrowing the leaves into a smoky crisp that lingers among other flavors. A garnishing of red Fresno peppers lend the taco overall fruitiness rather than plunging one into a heat wave. A mix of ground plantain and peanuts create a sweet crunch and pickled red onions add sour notes with a pop of bright pink color.
“The balance of flavors make it a great taco,” Tis says. “There’s a draw for [it being vegetarian], but carnivores really enjoy it because of the umami flavors.” Various locations, bombatacos.com