CUCHILLO

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261 Powell St, Vancouver

Tel: (604) 559-7585

Web: http://www.cuchillo.ca/

Twitter: @CuchilloYVR

Advice: Bring a friend or two and share dishes. Reservations suggested.

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Off the beaten track, hidden away in Railtown is a gem that is already packed most nights with diners yearning for Latin American cuisine, personally I love the range of flavours and spices merging  from the Latin American cultures. Chef Stu Irving loves creating dishes that are latin inspired offering diners flavours and an adventure. His former restaurant Cobre guided our palates and now his new restaurant with partner John Cooper takes us on another exciting culinary journey.

Chipotle y Sea Salt Dusted Fry Bread

Chipotle y Sea Salt Dusted Fry Bread

 Local Albacore Tuna y Pipian Rojo

Local Albacore Tuna y Pipian Rojo

Corn Bread Azul

Corn Bread Azul

I have been in twice for dinner over the past month; I loved the Chipotle y Sea Salt Dusted Fry Bread ($6) which bodes well for sharing. The Local Albacore Tuna y Pipian Rojo ($13) with Peruvian double smoked bacon causa was superb, as was the Corn Bread Azul ($7) with Guajillo chili butter which gave it a nice heat kick.

Mole Lamb Albondigas

Mole Lamb Albondigas

Bison Ribeye Broil

Bison Ribeye Broil

Dulce de Leche with Churros

Dulce de Leche with Churros

The outstanding Mole Lamb Albondigas ($8) sardo parmesan browned are topped with garlic popcorn. Another outstanding dish was the Bison Ribeye Broil ($21) walnut manchego tostadas, topped with green apple chimichurri and valdeon cauliflower mash, the dessert menu boasts only one but divine creation, the outstanding rich Dulce de Leche ($8) with Churros.

The wine list is made up of wine from BC, Spain, Portugal, Chile and Argentina to marry the flavours of Latin America, Spain and the local ingredients found in our region. The cocktails list is creative as well and you will find an extensive range of tequila and mezcal. The servers are knowledgeable on the food and drink offerings, leave it to them to be your guide.

Review by: Richard Wolak

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