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