EL SANTO

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680 Columbia Street, New Westminster

Tel:(604) 727-8176

Web: http://elsanto.ca/

Twitter @el_santonewwest

Advice: Takes reservations and walkins are also welcome.

Rojo Diablo

Rojo Diablo

20th Century

20th Century

Tijuana 1924 'Caesar Salad'

Tijuana 1924 ‘Caesar Salad’

A couple of cocktails to start off, my cousin Janek had the Rojo Diablo ($10) Vodka, pomegranate juice, lime juice, cherry, jalapeño; while I had the 20th Century ($10) Beefeater, Mezcal, chocolate liquor, Lillet blanc, lemon juice; both cocktails were the perfect match for our sharing of the Tijuana 1924 ‘Caesar Salad’ ($12) with grilled romaine hearts, chili dusted chicharones, charred lemon vinaigrette, pumpkin seeds and manchego cheese taking the Caesar salad to whole new level and we loved it.

Queso Fundido

Queso Fundido

house-made tortillas

house-made tortillas

Pollo Fritto Tacos

Pollo Fritto Tacos

The Queso Fundido ($10) in an iron skillet is a rich and wonderful dish best shared, with Oaxaca cheese, chorizo, poblano peppers, caramelized onion, tomato, and fresh house-made tortillas; the Pollo Fritto Tacos ($9), tasty fried chicken, blackberry mole and pickled slaw on their house-made tortillas.

Carnitos de Pato

Carnitos de Pato

Cachete Tacos

Cachete Tacos

Chuletas de Cordero

Chuletas de Cordero

The Carnitos de Pato ($20) with Yarrow Meadows duck leg, achiote & citrus marinade, roast tomatillo & guajillo salsa, guacamole & fresh tortillas is a dish for sharing, it’s outstanding and full of flavour; the Cachete Tacos ($9) with braised beef cheek, crisp shallot & jalapeño, salsa rojo on house-made tortillas was heavenly, juicy and flavourful; the Chuletas de Cordero ($26) is best not shared, Peace Country lamb riblets, chile pomegranate glaze, parsnip slaw, with a moist buttery delicious skillet cornbread.

Churros

Churros

With dessert comes and end to an outstanding meal, truly showing the skills and passion of Executive Chef Shane King and his team. We shared the Churros ($8) pillowy soft on the inside, cinnamon & sugar dusted on the outside with a delicious Dulce de Leche on the side for dipping, served in a paper cone, so good that we ended up ordering another round. I am looking forward to trying more of chefs dishes.

Review by: Richard Wolak