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.
Chef Marcello Anastasi, whose cooking show appears on Rogers TV, weaves the flavours of Morocco, France, Italy, Turkey, Greece, and Spain into a multidimensional dinner and lunch menu. The baked tomato short stack hushes rowdy stomach trolls through the nurturing prowess of fresh basil pesto, ricotta cheese, and a sweet balsamic-honey reduction ($12). Two can share the Valencia-style seafood tapas platter, an ensemble of shrimp, calamari, and crab cake ($45), or celebrate their individuality with the A Dash of Sass dish, rosemary-marinated flank steak spiced with chimichurri ($19). In the jamon Iberico, olives and bocconcini cheese complement Spanish prosciutto as elegantly as teenage mischief complements Fabergé eggs ($14). The Scorpion Mediterranean Bar & Grill houses the work of local artists, such as J. Lloyd, within its cool-coloured interior. A Spanish guitar player sets tableside rap duels to a beat by tickling keystrings on Thursday and Saturday nights at 7 p.m.
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.
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.