IN Canon-Mac Winter 2019 | Page 12

INGOOD TASTE Candid conversations with the dining scene’s most engaging chefs Carol Iovino, Owner/Manager Taco Diablo Taco Diablo 297 Beverly Road, Mt. Lebanon; 412.440.0417, tacodiablopgh.com Describe Taco Diablo. I love it here because it’s a place where everyone in the community can hang out, run into friends, gather and have a few drinks—not to mention really good tacos. Q A On the Menu: Artfully crafted tacos served on soft corn tortilla shells. From Steak, Beef Brisket and Taco Beef, to Chicken and Chicken Al Pastor, there are also seafood varieties including the Crispy Rock Shrimp taco with tomato, cabbage slaw, Diablo salsa, chipotle aioli and scallions; and the Crispy Cod taco with chipotle aioli, mango salsa and scallions. Even more specialty tacos include Cauliflower with cabbage slaw, pickled red onion, salsa verde and pepitas; a Tofu taco and a Crispy Potato taco with aged cheddar; and a Loaded Crispy Potato with beef brisket, crema and scallions. There are starters of Patatas Bravas (crispy potatoes), Mini Chimis (three mini chimis, sour cream and pico de gallo) and Ceviche (fresh catch, lime juice, red onion, scal- lions, pico de gallo and jalapenos) as well as Chips and Dips, Soups (Loaded Tortilla) and Salads, plus Burrito or Bowl. Beer and signature cocktails available too. What led you to becoming the owner? Our first business, Café io, opened in 2006, and in 2011 we decided to branch out and rebrand ourselves. We were a white-tablecloth destination restaurant and we wanted to offer a little more approachable venue so we opened a deli, then the unit next to the deli opened up and we moved the deli into the bigger space in 2017. We still had a small storefront and went through a ton of ideas, landed on Taco Diablo and started slinging tacos. We then moved across the street and expanded Taco Diablo and opened in August 2018. Who has influenced your cooking the most? Since I was 15 years old I’ve worked in restaurants. In fact, my husband (and Taco Diablo co-owner) Jeff and I met in the summer of 1999, both as cooks at the Good Wood Grill in Bridgeville. Now we have our daughter, Grace (18), and our son, Luke (16). Carol Iovino, Owner/Manager, Taco Diablo. What is your favorite dish at Taco Diablo? I have a few faves. Our Diablo Salad with steak and chimichurri vinaigrette, the Cauliflower taco and—since I love spice—the Jalapeno Margarita is so good. What is your favorite quick meal to prepare at home? With everyone going in every different direction, we like to make quick and easy chicken and rice, with vegetables. What is your favorite go-to ingredient? Every day is always different. When I get to the restaurant I ask myself “What am I going to eat today?” Usually, no matter what I decide to make I use hot sauce. What kitchen tool can’t you live without? Tongs—for sure. Other than Taco Diablo, where’s your favorite place to eat in Pittsburgh? In our family, oysters are a favorite. We love Muddy Waters Oyster Bar in East Liberty, and Union Standard, downtown, but we also love going down to the Bonfire on the South Side! What advice can you share with a novice? Make sure you stay organized and consistent. That goes for cooking in the kitchen or working the business side—especially if you want to open your own business. What’s the next big food or dining trend? Food trucks and breweries are still on the rise, but I see more and more people eating out and it’s growing. Takeout, especially with popular apps like Grubhub and Uber Eats, will stay relevant. Everything is fast-paced and everyone wants good food fast. n Taco Diablo’s Fried Chicken Taco. 10 724.942.0940 TO ADVERTISE ❘ icmags.com —Reese Randall