Poutine Burrito.

If someone says that Quebec culture is similar than Latin culture, here is the proof. Mexico meets Montreal and what a better way than in “Poutine Burritos”. Any type of food that we wrap it up in a Tortilla is a burrito, but what about this delicious hot mess of cheese, fries and gravy (Poutine). This…

Flautas.

Have you ever try “Flautas” ? these beauties are crispy rolled tacos stuffed with different fillings like chicken, beef or mashed potatoes. Absolutely delicious! How do I make them? You need to have a pot filled up with 2 inch of oil, hit it up! until the oil is 375 degrees F. In the other…

The Best 5 Burrito Spots in Toronto.

Having spent a lot of time in Dallas, Texas (my father’s home), which has an abundance of great burritos shops, from the gas stations stores to the fancy Tex-Mex Restaurants, I was never really able to find a casual but high-quality Mexican spot in Toronto-until now. A place that really delivers on that Texas style…

Holy Moly Guacamole.

Well, has been for a month I haven’t written, I was on finals exams at UOT, five days after I went for vacations to Puerto Vallarta, Mexico, and my laptop decided to crash just the second day I was there ready to blog more for you guys. By the way, thanks to everyone for all your…

Let’s Taco About It with Chef Louis- Charles.

Louis-Charles Desjardins, trained with Daniel Dunas (an international icon – 2-star Michelin rating) of Chez Bardet Restaurant in Montréal. During the period at Chez Bardet, Louis-Charles had the opportunity of working with other culinary experts, including Her Majesty Queen Elisabeth II Royal Chef. Rounding out this experience, Louis-Charles was Chef at the ° Three Small…

The 6 Best Spots for Tacos in Toronto.

The taco lifestyle is spreading all corners of the globe, in all types of society, the booming of the tacos and burritos business is unbelievable. Just as a reference, in the international market for Mexican Restaurants, Canada ranks number two, after our neighbour USA ranking number one, following by U.K, Paris and Germany. In the…

Ladies and Gentlemans, The King of Tacos: Tacos al Pastor.

As we know by now, basically you can roll almost any kind of food in a tortilla, chicken, beef, fish, vegetables, just add your favourite protein and voila! But even in taco society, favouritism are among within the tasty and good looking ones, and tacos al pastor ranks number one on that list. Al pastor…

The Vegan Taco Challenge.

“Vegetarians are at a lower risk of heart disease, high blood pressure, and diabetes reports the American Heart Association.” There are many reasons why people goes vegan, just for healthier lives, others want to live longer, others because to take care of the preservation of the planet and its natural resources, other ones because for…

5 Healthy Benefits of Eating Fish Taco.

Fish tacos are healthy and everybody has their own way to do it, the fish taco truck is such as a big thing during the summer in every big city in North America. Fish is a significant source of lean protein and vitamin D, is the number one provider of omega-3 fatty acids which are…

The Taco Project

Five Facts about Tacos: 1-        The origin of tacos is from Mexico, and the word taco arose in the silver mines of Mexico. 2-        Tacos most of the time are sell in taco stands, equivalent of the food trucks here in the city of Toronto. 3-        In 1950 Taco Bell started as a burger and…

Soft or Hard…Size Matter. Taco or Burrito?

Either soft or hard shell tacos; size matters, because tacos are tasty and adorable. If you are looking for a big and soft version flour tortilla is your best friend, this type of tortilla will upgrade the flavour of many delicious fillings to use, establishing a cute burrito (the cousin of the tacos). A burrito…

The Cornerstone in this Community: The Tortilleria.

Let’s start first with the foundation of the whole delight: The Tortilla. The tortillerias in Mexico are the cornerstone of the community, in almost every corner you will find this pillars making tortillas, grinding the fresh corn, mixing it with flour, salt, stirring in water and oil creating a dough (masa), portioned and baking it…