Skip to Content
Tacos

Behold ‘Poseidon,’ L.A.’s First-Ever Octopus Al Pastor Trompo

[dropcap size=big]L[/dropcap]os Angeles has Elvia Huerta and Alex Garcia of Evil Cooks to thank for advancing our al pastor culture to a point it has never seen before via the city’s first-ever Octopus Al Pastor trompo.

The husband and wife team debuted the tentacle-layered fire-torched trompo this last Saturday in El Sereno.  

While the sight of tentacles bathed in Evil Cook’s flagship black pastor adobo made from warm Yucatán spices stacked on top of one another conjures up images of gods from another dimension, it is right at home with the Evil Cooks. The trompo was created by chef Regino Rojas of Revolver Taco Lounge in Dallas, Texas. There, the limited-edition Octopus Pastor trompo was made with the traditional, red-colored pastor adobo. While not on the regular menu, it is a hit at food festivals, and the visual attracts hungry eyes and stomachs everywhere. 

Photo by Memo Torres for L.A. TACO.

The Evil Cooks were first captivated and tasted the Octo trompo a few years ago on a trip to Texas for a pop-up. It was there that they were told about Rojas, Revolver, and the trompo. “Fuck yes! I’ve never seen anything like that; my mind was blown,” says Huerta as they describe seeing the Octo trompo for the first time. That initial meet-up sparked a friendship that now has the El Sereno-based cooks try their hand at recreating the Octo trompo with Rojas’s full blessing. “[Rojas] has a lot of crazy ideas, so I think that’s why we get along,” adds Garcia chuckling in laughter. 

The trompo is mesquite-fired, which adds a smokey flavor that compliments the black pastor adobo.

Their current lineup features pork, beef, and vegetarian trompos in black pastor adobo. Rojas saw their lineup and messaged the cooks suggesting they include the Octopus pastor trompo. The cooks loved the idea, and not long after their initial conversation online, Rojas followed up and shared his recipe and secrets with the Evil Cooks. “For a chef to give you their secrets, that’s respect. We are blessed,” says Huerta. The duo wasted no time getting the Octo trompo ready for their lineup and prepping the meat for four days. “Octopus is a hard protein to work with because it can get chewy,” explains Garcia. “We are trying to change minds, especially those who don’t like Octopus. We hope that they try it and like it.” 

Photo by Erwin Recinos for L.A. TACO.
Evil Cooks. Photo by Erwin Recinos for L.A. TACO.

On Saturday, before Evil Cooks officially opened, there was a line of hungry trompo chasers ready to try Octo trompo. The trompo is mesquite-fired, which adds a smokey flavor that compliments the black pastor adobo. The taco itself is composed of their hand-made yellow corn tortilla, red salsa, guacamole, and onions. The taste of the octopus is subtle at first if you’re taking a bite of the tentacles’ tips, but you get that full flavor and great crispy texture on that second bite for sure.  

While Garcia would love to feature the Octo trompo every weekend, the multi-day prep that goes into it just isn’t feasible. So if you didn’t get to try it, keep an eye on their Instagram for updates on future Octo trompos.

Photo by Erwin Recinos for L.A. TACO.
The Poseidon trompo at Evil Cooks. Photo by Erwin Recinos for L.A. TACO.

Until then, the Evil Cooks are excited that their menu now offers something for everyone. “We try to offer something for everyone because not everyone eats pork or meat, so that way they can come with their family,” shares Garcia.

Stay in touch

Sign up for our free newsletter

More from L.A. TACO

Tens of Thousands of Angelenos Flock to L.A.’s Flower District for a Valentine’s Day Flower Free-For-All

Tens of thousands made their way to the city's wholesale flower capital, jamming the streets and sidewalks with countless flowers and people. L.A. TACO'S contributing photographer Kemal Cilengir was there to capture it all, including street vendors getting fined and the dystopian-like flower free-for-all being had by lovestruck customers and hustling vendors eager to offload their prized plants.

February 14, 2025

This Weekend: A New Bar-Setting Indian Restaurant, Duck Laab Pizza, and a Filipino Breakfast Diner Pop-Up

The founder of World Central Kitchen has Tequila-laced queso fundido and Tequila-laced Oaxacan chocolate cookies for you, while the Fairfax Farmer's Market is now serving Polish eats.

February 14, 2025

Self-Defense Against ICE: Community Groups In L.A. Are Uniting to Protect Themselves

More than 50 organizations have joined the call to join this coalition, making it one of Southern California's largest immigrant rights coalitions. The group aims to extend from the San Fernando Valley to the U.S./Mexico border. The coalition is organizing training sessions to prepare its members for community tactics to defend their neighbors from ICE raids and deportations. Their first mass protest is taking place on Monday.

February 13, 2025

Tacos Before Vatos: 13 Tacos In L.A. That Will Make You Forget About Him

For L.A. TACO, love is always in the air, and it smells like charcoal burning on a sunny day under carne asada and tortillas hot off the comal, with vibrant salsas, caramelized onions, and thick guacamole. Forget him, and spend time with things that matter in life: tacos, forever. 

February 13, 2025

Unmatched Hustle: Immigrant from Michoacán’s Tierra Caliente Creates Innovative Tortillería on Wheels…In Bakersfield

Many come and buy pounds and pounds to share with their family members as soon as they taste a warm “taco de sal,” a tortilla sprinkled simply with salt and rolled up like a thin flauta. It’s common to eat tacos de sal while waiting in line at a tortillería in Mexico, but not so much in the U.S. 

February 12, 2025
See all posts