Taco Bamba’s pulpo taco is our dish of the week

Photo by Justin Rude

To make his octopus taco, chef Victor Albisu first braises the meat in orange juice for two hours. Then it’s marinated, grilled and topped with a sauce made from roasted tomatoes, garlic and sesame seeds. It comes garnished with bacon bits, pickled onions and sesame sauce.

Taco Bamba, 2190 Pimmit Drive, Falls Church; 703-639-0505, tacobambarestaurant.com.

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Holley Simmons is the dining editor of The Washington Post Express. When she’s not reporting on local restaurants and tastemakers, you can find her sewing a dress from a 1950s pattern or planting a windowsill herb garden. Contact her at holley.simmons@wpost.com.
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