Tequila Sunrise offers a menu brimming with authentic Mexican creations. Teach outspoken hunger pangs to signal in Spanish with the accented allure of the queso fundido, a bubbling bowl of baked monterey-jack cheese zestified with chipotle and prepared for capture into the sturdy, safe hold of warm flour tortillas ($7.99). Segue into act two of the feasting fiesta with a traditional entree such as a chimichanga ($10.99) or the sizzling hot fajitas ($14.99 for a single). The alambre finds meat matrimony with the union of chorizo, bacon, steak, and chicken, supplemented with bell peppers and caramelized onions and packaged in your choice of corn or flour tortillas ($14.99 for a single). Herbivoyeurs can watch their dinner companions nosh on the flavourful vegetarian chili ($7.99) or the huevos rancheros, a festive plating of two sunny-side-up eggs, salsa, feta cheese, and refried beans ($8.99). Desserts are also available for sucrose satiation needs.
As the legend goes, Crabby Joe's nana was as renowned for her skills in the kitchen as she was for her fondness for pelting unwanted kitchen dwellers with fresh onions. After years of watching her in the kitchen, Joe opened up his own restaurant, following in the footsteps of his curmudgeonly grandmother by creating a menu of quality, freshly cooked dishes and an atmosphere infused with light-hearted teasing. Since it's 1966 founding, Crabby Joe's has expanded into more than 40 locations across Ontario. At each location, families and friends linger over plates of steaks, burgers, and seafood entrees while sipping beer and frozen cocktails. The atmosphere is jokey without being hurtful, largely due to their strict no-banana-peels mandate.
King Henry's Arms welcomes patrons with cool pints and English pub staples. House-made scotch eggs enclosed in sausage precede steaming bangers and mash, thin-sliced corned beef, or shepherd’s pies taking shelter from thunderstorms. Kitchen chefs slather baby back ribs in barbecue sauce and charbroil Angus certified steaks. Live music and open-mic nights provide slickly professional or endearingly amateurish aural backdrops.
Burrito Burrito, as their name might suggest, puts great care into the time-tested Mexican dish, choosing healthy ingredients before tightly rolling them into 24-ounce burritos. Patrons can choose from meats—each marinated overnight—or morsels of seafood before adding guacamole, jalapeños, cheese, and different sauces. The cooks also transform the same ingredients into quesadillas and tacos and top piles of fries or chips with nacho fixings. Those with different dietary needs can embrace gluten-free options, veggie-friendly entrees, and dishes that can’t possibly remind them of the scary parts of Home Alone 2:Lost in New York.
Quesada Mexican Grill's custom burritos, tacos, and quesadillas garner palate popularity with their fresh meat, veggie, and guacamole fillings, coalescing into Toronto’s “best lunch under $10” according to Now readers. Their made-from-scratch salsas embellish bites with piquant bits of jalapeno and habanero peppers, and sides of tortilla chips add an audible crunch to flavourful meals. Quesada Mexican Grill also boasts the official burrito of the Toronto Argonauts, who use seasoned-pork burritos in place of pigskins during field-goal practice.
Mama Mia Place's owner recalls childhood days spent at his grandfather's farm, standing beside the warmth of the clay oven as he watches his grandmother bake fresh bread and empanadas. A point of family pride, empanada recipes are passed down from generation to generation and are crafted through time and expertise; Mama Mia's empanada recipe is no exception. Inside his own restaurant, chefs knead and bake fresh dough inside an open-view kitchen, crafting traditional cinnamon-dusted churros or pastries filled with dulce de leche, homemade cream caramel, which are made following family recipes handed down for three generations. Freshly baked wares travel to the gleaming glass bakery cases under the front counter for display and safekeeping in a warm, cozy environment.
She may be from Whitby, but Shelagh Pirkl is no stranger to hot weather and hotter flavours. She spent years eating her way across California, enjoying the fresh, flavourful cuisine of Mexican-American regions. Along the way, she and her husband Darren—a California native—decided to bring their findings north. So they opened Los Cabos Cantina & Grill, which is named after the Baja peninsula to perfectly capture the eatery’s Mexican-Californian cuisine.
Inside, diners feast on everything from corn-dusted red-chili calamari and monterrey club sandwiches to traditional enchiladas blanketed in melted cheese and wrapped in papier-mâché. Chefs can customize meals to the customer’s preferred spiciness level, and they can also create gluten-free, lactose-free, and vegan options. Live music, an outdoor patio, and freshly muddled margaritas lure guests into the eatery’s laid-back Californian atmosphere, though tempers occasionally rise during Leafs games and Monday night football.