TASTE TEST: Ricochet's gourmet tacos offer complex flavors

Tacos are served at Ricochet Tacos in Valparaiso.

Many mourned the passing of Valley Kitchen & Bar, downtown Valparaiso's first farm-to-fork restaurant that garnered national acclaim from the likes of the Cooking Channel's "Road Trip with G. Garvin."

But husband-and-wife team Cory and Blair Muro, who also own Tomato Bar in Valparaiso and Schererville and The Market in Valparaiso, decided they wanted to try something new and scrapped the successful restaurant in a favor of a new concept: gourmet tacos.

They opened Ricochet Tacos at 55 Franklin St. on Valparaiso's downtown square. The hip sit-down eatery has a menu that breaks down into the categories tacos and "not tacos," or appetizers that include guacamole, chicharonnes, a walking taco and "In Queso Emergency" queso with mixed peppers and cilantro.

The tacos are legit.

Ricochet Tacos specializes in overstuffed tacos with high-end ingredients like pickled jalapenos, chipotle crema, heirloom salsa and pecan wood smoked bacon. They're served with wedges of lime in oh-so-Instagrammable metal pans. There's a taco of the month special and several vegetarian options like the Taters Gonna Hate adobe potato taco. Vegans also can swap out cauliflower for several of the proteins.

Standouts include the Slow Jam with Duroc pork belly, avocado vinaigrette, pork panko and charred pineapple, and the Gin-Jitsu with seared ahi tuna, napa pico and sriracha.

The Buffy offers a spicy kick and an interesting twist on a familiar flavor profile with Buffalo white tiger shrimp piled high with blue cheese, jalapeno ranch, napa pico, radish and cilantro.

Ricochet Tacos is open from 11 a.m. to 10 p.m. Sunday through Thursday, and from 11 a.m. to 11 p.m. Friday and Saturday.

For more information, visit richochettacos.com or call (219) 531-8888.

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Joseph S. Pete is a Lisagor Award-winning business reporter who covers steel, industry, unions, the ports, retail, banking and more. The Indiana University grad has been with The Times since 2013 and blogs about craft beer, culture and the military.