El catrin reviews

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Suggest an edit. San Antonio, TX Gold Feather. Corey L. The first time I did not leave a review because I was too mad, I guess. Here is what happened the first time. My wife and I went in to get a table, the hostess said 15 minutes meanwhile we…" read more.

El catrin reviews

This article was published more than 10 years ago. Some information may no longer be current. Early last spring a pair of Mexican chefs began selling "Canadian" dishes from a food truck in Mexico City. The stunt was funded by Ottawa to promote commodity food exporters, if not our culinary brand, exactly — the last thing Canada's destination restaurants need is for the world to think Canadians spend our days eating factory-farm-to-fork meat pies, and cooked-from-frozen French fries topped with pizza cheese. This being an official Can-con effort, I assume the truck also blasted a screeching hellscape soundtrack of Celine Dion and Nickelback tunes. Which brings us to The Distillery District's new El Catrin, the most drop-jaw beautiful Mexican restaurant ever to open in the city, and according to the company's pre-opening hype, the place that would finally introduce Toronto to authentic their word Mexican food. Out front, the sprawling cobblestone patio is equally breathtaking, warmed by a fire that ushers from an enormous Corten steel bowl. The patio is strung with oversized chandeliers that seem to float above the tables, against the flicker of firelight and the evening sky. Inside and out, these are spaces to revel in. Yet if you were expecting something more complex than substandard tacos and the odd, Frenchified take on tostadas, you might come away disappointed. With a few notable exceptions, what turns up on the two-month-old hotspot's plates is "different" only for its frugality of imagination and crushing mediocrity. I'm sure that's authentic somewhere, to someone. The cochinita pibil, described as "pork brisket braised 24 hours with axiote and orange juice in banana leaf" was stringy, dry and effectively flavourless where it should have been gently floral and smoky, savoury and punchy-sweet.

Book a Table in San Antonio. Is it really meant to be like this? Open AM - PM.

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Hours : Morgan Ford Rd, St. Louis Menu Order Online. Beautiful place. Drinks were great and fast. We'll totally come back to hang out on the patio. They were very busy when they were there and it took a long time to get seated. It also took a very long time to order so just make sure you have allotted yourself when you go.

El catrin reviews

El Catrin. El Catrin is the newly opened Mexican restaurant in the Distillery District taking over the former site of The Boiler House -- though still under the same proprietorship. The drama and scale of the main dining room designed by Munge Leung is impressive. Jaw dropping features include oversized folk art inspired chandeliers and a massive mural by Oscar Flores that's lit with black lights so that the colours glow and vibrate. Glowing sugar skulls peak out from various nooks -- it's kind of like a moneyed Mexican funhouse. Executive chef Olivier LeCalvez has been in Toronto mere months having been recruited directly from Mexico where the French-trained chef and Cordon Bleu Mexico instructor had been working and living with his family.

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Came here with friends for lunch! Inside and out, these are spaces to revel in. Why didn't they just go buy fresh chips? Gary M. The love guacamole steals the show plus it is delicous and so authentically chunky. Ya gotta pay to play. Gluten Free Toronto. Enchilada Trio. Dining in Toronto. To complement the cuisine, we have hand crafted a drink list full of vibrant tequila-based cocktails and margaritas. Nov 28,

The subject is their father, sporting a pencil-thin mustache, his eyebrows cocked, as if he were appraising the carnitas coming out of the kitchen.

Loading interface They also have high tables available. Helpful 2. Table side chips and avocado, salsa, esquites, tuna tostadas, tacos, gorditas, flauta, especiales, drinks, and deserts. Poblano Chicken Enchiladas. Long Island, United States. Looking around for my next Mexican restaurant. Costa Pacifica. Dining in Toronto. It was served without any apparent seasoning, so that you got a mouthful of clammy liver texture instead of taste. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.