Chimichanga

By Elli Davis, March 9, 2010

• Adress: 70 Yorkville (Lower Level), Toronto

• Contact: (416) 546-1246

• 

MEXICAN WITH FLARE

Tacos by Megumi

Located downstairs at 70 Yorkville, Chimichanga is the newest and best Mexican restaurant in Toronto. Sister to the Yonge and Eglinton eatery, this smaller and quieter version has a similar menu but is just a little more chic than uptown.

In order to prep your taste buds for a meal you need to start with a salt rimmed Margarita. No "mix" here-only authentic ingredients served in a proper glass with ice and sale and a slice of lime. That's not just authentic, that's the best way to enjoy Tequila without doing shooters.

The chips and salsa arrive before we even place our order. Great stuff! The chips are crisp, crunchy and WARM. The salsa to accompany the chips is chunky, spiced sufficiently to peak the taste buds but not so much as to require numerous glasses of liquid to put out the fire. Perish the thought of several Margaritas!

We start with the suggested soft fish tacos. We have no idea what will arrive but our waiter, Casey, is not only attentive but also fully conversant with both the menu and ingredients. A rarity in this day and age. The taco turns out to be filled with shredded lettuce and other traditional accoutrements in addition to strips of white fish battered, fried and placed gingerly in the middle of each filled taco. Hands or knives and forks can be used to appreciate this wonderful surprise.

Enchilada with chicken and beans by Ray Tsang

The enchiladas are bigger, thicker and more filled with chicken and beef than most. This is not your TACO BEL. This is a meal fit for hungry bellies. Enjoy! The shells are soft and chewy and the inners are rich, thick and juicy. The side of refried black or pinto beans is perfect, although I would rather they be much warmer than they were.

The piece de resistance... if once can use French is a Spanish setting, is the Chilies Relleno. Oh my. No only is the plate filed with swirled sauces for dipping, but the chili itself is so tender and so full of cheese, that one merely breaks the crust the and watches the stuffing ooze out on to the plate ready to be whipped onto the fork and swallowed in one fell swoop. It's a rarity to find such perfectly prepared chilies in a Northern clime. Get used to it, folks. Chimichanga is here to stay.

Finish your meal with a flan and close your eyes. You'll swear you are on the beach in Baja!.

3 1/2 out of 5 stars...

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