By Anna Yoder | Columnist

We have experienced a winter this year that has been a bit colder than the last few. And on one of the coldest nights in January, my husband and I decided to visit an exciting pop-up restaurant on East Ohio Street called tacOcat. We did not know what to expect, yet realized as soon as we entered the relaxing, cool retro space that this visit was the purr-fect choice for a frigid night. We barely passed through the front door when we were enthusiastically greeted by the bartender and hostess. Once inside, every other person working there offered a kind hello and welcomed us. We felt as if we entered a friend’s home who gave us a warm hug.

We have been to the “Fat Cat” location where tacOcat now resides, yet this time the space felt homier and more welcoming than ever! We nestled into the gently loved low-profile velour goldish orange-brown colored 1970’s sofa in the lounge conversation area. We were mesmerized at the large flat screen TV where the soft-spoken Bob Ross was miraculously transforming a blank canvas into a lovely woodland scene with just a few strokes of paint. To our left, the “Teenage Mutant Ninja Turtles II” movie was playing from a vintage VCR (video cassette recorder for those born after 1980) on a console TV. I suddenly felt transported back to my youth in my childhood home’s “game room.”

The bartender (Chris White) waited on us with his charming smile and likeable personality. He dutifully placed cocktail napkins under the water and beverages that were served on the wooden vintage coffee table. I thought “Wow this is a place where I feel welcomed and so at home.” And that is exactly the type of vibe that Roberta and Chris Acosta of tacOcat are hoping to achieve. Chris calls it the “greet to goodbye” hospitality. But the best was yet to come!

Roberta and Chris Acosta are not new to the restaurant business. Roberta graduated with a degree in business management and Chris is originally from the Southwest United States, where his grandparents had a Mexican restaurant. They met while working for a corporate steakhouse chain which led the dynamic duo to a “mobile vending” and catering business in January 2021. Is mobile vending the same as a food truck, you ask? According to Roberta and Chris it most definitely is not. Using a tent and table delivery system (without the raised food truck window), Chris explained that you “get eye level with guests” and an “opportunity to connect with people on a name and face basis to remember them.” Chris also described that this method of serving is a way to get direct “face time” with the customer and allows them to see how the food is being prepared. The “facetime” is important to Roberta and Chris because they can better connect with customers and treat them as “familia.” According to Chris, conducting business this way projects a “positive, loving vibe” and “gives love through nourishment of the body and soul.”

In November 2024 Roberta and Chris launched tacOcat which was open two days a week. They have expanded to opening four days offering brunch (on weekends) and dinners. Chris’ grandfather was an influence on how they operate their business. The Acostas adopted Chris’ grandfather’s philosophy that when you own a restaurant, you are not in the “food service” or “food business” but rather to be “of service” to your customers and in the “people business.”

Now that you understand their “people business” philosophy, let’s get down to the best part — THE FOOD! The food at tacOcat is considered “New Mexican” which features traditional meats like pork and chicken with red and green chile peppers (a staple), beans, a medley of pickled vegetables combined with unique salsa. Chris has taken cues from his grandmother who clearly has a special place in his heart. He fondly recalls waking up at his grandmother’s with them to hit the “right blend of spices” to align with New Mexican cuisine.

If you have had chips and salsa before, your tastebuds will be elevated once you have dunked a chip into their blue cheese queso. Super creamy, yummy, and distinctly different! Even their “red salsa” has a smooth smoky taste which is contributed by the chipotle peppers.

A brunch favorite is the Santa Fe Burro, which is a 12-inch tortilla jam packed with three eggs and homemade chorizo hash consisting of chorizo, sweet and red skinned potatoes, peppers, and onions. It is grilled and served “Christmas” style with red and green salsa, rice, and beans. WOW! You do not need lunch after eating that. By the way, the term ‘burro’ is used to describe this dish because like the wild donkey — aka burro — which is loaded with goods; this ‘food ‘burro is loaded with goodies!

For dinner, their creative and innovative tacos are most popular with their customers. Dan, a customer, told me that their red chili pork taco has a “deep flavor with refreshing vegetable acidity.” Also, do not miss their “more composed” dinner specials consisting of a protein, starch, and veggie. (“More composed” is a term I learned from Chris.) A succulent bone in pork chop with blue cheese salsa verde, lime rice, and roasted root veggies is a delicious dinner special they recently offered.

My husband and I normally migrate to their outstanding (and addictive) BOWLACOSTA of LOVE dish to taste the best of all worlds. This dish is “a burrito in a bowl” which is a tantalizing blend of tasty rice, spices, pinto beans, and protein. The protein choices are carna asada (citrus marinated steak), green chili chicken thighs, and red chili pork — all wonderfully tender and mouthwatering. The bowls are also topped with pickled veggies (jalapenos and onions are my favorite) which allows you to taste all the best that tacOcat has to offer. Your tummy will love you back for eating one of these bowls.

TacOcat uses pinto beans instead of black beans because they believe that pintos “are creamier and have more flavor.” In their desire to be inclusive, they also offer vegan/ vegetarian options such as plant-based chorizo. By the way, you will not break the bank to enjoy any of these most scrumptious dishes. tacOcat “leverages the woman-owned aspect” of this restaurant where Roberta is the owner and talent behind the exceptional salsa fusions, pickled veggie combinations, and credited for the ingenious way their specialties are plated. tacOcat is committed to shopping local and sources their produce and pork from Old Road Farm in Washington, Pennsylvania. For those who enjoy high Scoville units, tacOcat also offers a bevy of kicking hot pepper sauce including a Caribbean style one called Mezclado that comes from Beaver County and is a blend of Caribbean sweet pepper (aji dulce) combined with red habanero and barrel-aged, pineapple vinegar (It’s to die for!).

What they love about their Northside location is that the other small businesses support and appreciate one another; that relationship has meant the most to them. Roberta and Chris also love the community-feel of our neighborhood and hope that soon, you too will stop by their casa so that they can welcome you and treat you as “familia” and nourish you with love and great food! tacOcat is located at 520 East Ohio St.