The Steveston Mexican restaurant changed ownership a few months ago, it is now owned by experienced restaurateur Scotty Olak. The menu is under the direction of Chef Chris Andraza (formerly at Fanny Bay Oysters and Rodney’s Oysters); he leads the kitchen along with Chef Bruno Prada.
Over a couple of visits recently I have tasted my way through much of the menu.
Alita de Apollo (chicken wings) in a spicy chipotle sauce, the sizzling dish arrived to the table, tasty wings with some heat.
Poppin Jalapeños- cheese stuffed, bacon wrapped jalapeños, sautéed peppers and onions, a tasty appy.
Melted cheese, chorizo, mixed mushroom served with chips, a great appetizer for sharing.
Coco Prawns with citrus habanero sauce, made from locally sourced prawns served with citrus habanero sauce. Loved the citrus notes that brightened up this dish.
Birria Tacos (order of 3) braised beef with onion, cilantro and a beef jus for dipping; these were delicious with dip in jus.
Mushroom Tostada topped with roasted local mushrooms, onions, blended cheese, cilantro and chipotle mayo; loved the crunch of the tostadas with the mixed mushrooms on top.
Gobernado Tostada with prawns, peppers, onions, pickled cabbage, chipotle mayo, cilantro; loved the flavours of the prawns, peppers and onions together.
Tinga de pollo tacos with pulled chicken, chipotle mayo, onion and cilantro
Fish Tacos with pan-seared fish, pico de Gallo, chipotle mayo, pickled cabbage; healthy being pan-seared over deep fried.
Chorizo tacos with sweet corn, onion, roja, queso fresco
Quesadilla with pulled chicken, cheese, caramelized onions, peppers with Guacamole and sour cream
Enchiladas – Corn tortilla filled with shredded chicken, your choices of sauce and topped with house blend cheese, served with rice and bean; with half Salsa Roja/ Salsa Verde sauces; this dish had heat from the salsas.
Sticky toffee pudding and ice cream
The restaurant is open for lunch and dinner daily.
By: Richard Wolak