I enjoyed a catch-up dinner with friend and Chef Pedro Gonzalez while talking about Mexican culture and the dishes his mom had made for him while growing up in California. We shared a variety of dishes, some new, some not on the menu and others that were slightly refreshed by Chefs Maria-Elena and her daughter Greysy.
Guacamole and chips all house-made! Lime seasoned ripe avocado, onion, jalapeno and cilantro topped with pico de gallo and feta cheese.
Cochinita Pibil mini tostadas with refried beans, delicious appetizer which is not on the menu, ask for it.
Queso Fundido served in a cast iron skillet with chorizo and cheese, tortilla chips and tortillas for dipping and salsas.
Sopecitos 3 handmade thick corn tortillas topped with beans, lettuce, feta, and radish, pico de gallo and barbacoa lamb which was moist, and flavourful.
Delicious combo platter of a traditional Mexican dish rarely found in this city; Tlacoyos a crispy black corn dough topped with cactus, black beans, feta cheese and Guajillo chilies; and Carnitas enchilada with mole sauce: served with Spanish rice
Bunuelo topped with vanilla ice cream, with dried fruits, pistachios, and a caramel sauce; so good.
Fresas Con Crema (Strawberries and Cream) –Organic strawberry mix with whipped cream, sour cream, sugar and topped with a mint.
Tres Leches cake – Homemade cake soaked in a mixture of three kinds of milk and orange liquor, topped with whipped cream and strawberry, one of my personal favourite Tres Leches in the city.
265 Robson Street, Vancouver
I am looking forward to returning to try their weekend brunch menu to taste more of their traditional Mexican dishes.
By: Richard Wolak