“The recipe was born one afternoon at Finca when a customer ordered octopus. We started to think how to cook it with the ingredients we had on hand that day. We had an oak barrel custom made in San Diego and we were experimenting with smoked foods in it, so I did my thing with the octopus and then grilled it. We added peanuts, chile de arbol, lime, and butter to top it off. It was really good, even though we didn’t include it on the menu at first, it holds the top spot today and there are people who cross the border just to come in and try it.”– Javier Plascencia
This recipe is excerpted from Javier Plascencia’s cookbook The Soul of Baja.