Every week someone at the bar asks which taco is the best one on the board. Chef Mateo refuses to answer, so we polled the staff. Birria won on comfort: six hours of braising, a crispy cheese edge and a cup of consommé do a lot of work on a January night. Al pastor won on craft: marinated pork shaved…
This started as a staff meal and ended up on the fall specials board. Here is the version you can make at home. Halve a pound of Brussels sprouts and roast them hot with a little oil until the edges blacken. Cook four slices of thick-cut bacon until crisp and chop. For the salsa, char four Roma tomatoes, half an…
Authentic is a loaded word, and we use it carefully. A taco in Mexico City is a corn tortilla, a cooked filling, onion, cilantro, salsa and lime. That is the whole list. What is usually not there: shredded cheddar, iceberg lettuce, sour cream and hard shells. None of those are wrong, they are just a different dish, and we make…
This salsa shows up on our spring specials board the first week the farmers market reopens outdoors. It is sweet, salty and a little hot, and it goes with fish tacos, grilled chicken or a bag of chips on the patio. Dice two ripe mangoes and half a red onion. Mince one jalapeño, seeds in if you like heat. Crumble…
Patio season in Edmonton is short, so here is the list to work through before the heaters come out. Birria tacos with consommé. Baja fish tacos with cabbage slaw. Street corn rolled in cotija and chili. The saskatoon margarita. Chicken tinga tostadas. The carnitas burrito, eaten on the patio with a view of the Avenue. Republic nachos for the table.…