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Quesa and sauve birria tacos with consomé, and salsa roja and verde
No. 83

Trendy Tacos

Julio Guajardo and Kate Chomyshyn — the husband-and-wife chef team who helped get Quetzal off to its great start and then unexpectedly upped and left — are now in the taco business with Matty Matheson. Their Spadina Avenue pop-up purveys two versions of that social media darling of tacodom: birria. Neither features the goat you would expect in Jalisco. Instead, they are copiously stuffed with shredded beef, or beef and cheese, and then packaged, three to a box, with containers of the fatty braising liquid, chopped onion and cilantro, and two salsas. The tortillas (from Maizal, on Ossington) are extremely good. A proper restaurant is expected to follow by year’s end.
—StaffPhoto Credit: Jacob Richler

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