Rainbow-coloured blankets splayed on the walls signal that Ponchos Mexican Restaurant is a great place for a feast to become a fiesta. Arrive on the weekends, and a guitar-wielding entertainer plays festive music to boost the celebratory atmosphere. Since 1988, Kaeta Vasquez and her crew in the kitchen have crafted traditional Mexican dishes, such as paella for one or two, a steak-and-enchilada plate, flautas crisp from the fryer, and fajita platters sizzling with peppers and onions. To keep the party alive, diners can order Ponchos Coffee spiked with Kahlúa and Grand Marnier, which Kaeta herself escorts to each table and lights on fire.
At Los Compadres, meals ensue within the dining room's green and red-orange walls while guests savour familiar staples of generously portioned Mexican cuisine. Flat-screen TVs display UFC fights and musicians serenade the eatery's occupants with live music and bird calls on weekend evenings. The owners decorate the menu with colourful descriptions of chorizo folded into melted cheese and chocolate-tinged mole sauce glazed over corn enchiladas.
The sounds of a live mariachi band conjure a colourful, festive image, so it’s no surprise where El Mariachi Mexican Restaurant—with its multicoloured tablecloths, bold red walls, and green ceilings—got its name. Inside this vibrant eatery, a master chef plates authentic fare such as sizzling chicken and beef fajitas and whole fried tilapia spiked with the perfect blend of Mexican seasonings. At the bar, a veteran mixologist incorporates real limes, strawberries, and mangos into decadent margaritas and daiquiris, and nine kinds of Jarritos wash down crumbs or double as perfume in a pinch.
When Joe and Theresa Klassen first founded Joey’s Seafood Restaurant in 1985, they were simply looking to create a friendly neighbourhood eatery that served made-to-order seafood. Though the company has since expanded to more than 69 franchises across Canada, it still falls under the leadership of its founder, who frequently develops new strategies for growth and expansion while continuing to supply each location with fresh, Pacific-based seafood. Joey’s offers two distinct dining experiences: full-service restaurants (designed for families and their hungry sock puppets) and quick-serve places (designed for younger generations). At the quick-serve eateries, foodsmiths dole out a smaller menu of fried fish and shrimp. The full menu includes seafood entrees such as sautéed PEI mussels, blackened Pacific snapper, and Joey’s famous fish 'n' chips—fillets of halibut, cod, or haddock dunked into a secret-recipe batter and then deep-fried in canola oil. Nationally, the company supports the Alzheimer's Society of Canada through local and national fundraising efforts. Since 2000, its franchises have collectively raised more than $950,000 for the organization.
Bandidas Taqueria brings fresh, handmade Mexican fare to Vancouver, with a menu of authentic cuisine that earned the restaurant Golden Plate honours in 2010 from online readers of the Georgia Straight as one of Vancouver’s best Mexican restaurants and the best new East Side restaurant in the city. Vancouver’s vegetarians and vegans in particular will find much to celebrate on Bandidas Taqueria’s menu, because all dishes are meat-free and many can be modified to vegan with a simple hardware hack. Kick things off with a large order of chips and salsa ($6), the spicy tortilla soup ($7.50) containing roasted tomatoes in a rich vegetable stock, or a breakfast burrito ($7) enveloping scrambled free-range eggs and Bandidas’ freshly made salsa. Bandidas’ tacos and burritos, available with rice & beans ($2 extra) or a side salad ($3), use handmade corn tortillas and whole-wheat tortillas, respectively, to house fresh ingredients such as the pinto beans and jack cheese of the Laura May ($9 for five tacos, $6 for burrito) or the spicy breaded walnuts and pinto beans of the Camillo ($10.50 for five tacos, $8 for burrito). Brigades of brunchers can opt for Bandidas Taqueria’s daily brunch, featuring items such as huevas rancheras ($10.50) with free-range eggs atop handmade corn tortillas, and the Hicks Benny ($11), with free-range eggs, fresh guacamole, and your choice of salsa atop cornbread muffin tops. All Benedicts, or Bennys, can also be made vegan, with butternut squash and organic tofu replacing eggs. Wash down your brunch with beer or wine, all from breweries and vineyards in British Columbia.
Don Guacamole’s, was established in February 2009 on Robson st. Vancouver B.C. We bring home-style Mexican authentic flavours to life here in our lovely city. Don Guacamole’s also has a wide selection of tequilas and amazing talented staff. We consider all our customers/clients as family and friends and want to thank them
Within a former Fraser River shake-and-shingle mill relocated to Granville Island, Cats Socialhouse’s team of expert chefs works tirelessly to forge inventive takes on traditional dishes for brunch, lunch, and dinner. Culinary gurus prove their dedication to the fusion of comfort fare with the flavours of Vancouver’s diverse influences as they whip up noshes featuring ingredients such as house-made guacamole, almond rice, fresh basil, and coconut milk. Affable servers deliver freshly minted eats, such as shrimp and chicken pad thai and juicy hickory burgers, late into the evening in order to accommodate customers’ varied schedules and hunger cravings after midnight Jazzercise classes. When outside temperatures take a turn for the balmy, a spacious seasonal patio enables alfresco dining accompanied by cool sea breezes and the stares of pizza-craving clouds.