By Lori Bosworth
El Catrin held a launch party this week to introduce their new Mexican restaurant in Toronto’s Distillery District. Occupying the space of the former Boiler House, El Catrin offers a tapas-style menu and a stunning 5,000 square foot patio decorated in a bright Mexican palette.
The kitchen is manned by Chef Olivier Le Calvez, who trained in France and was later the Chef Instructor of Asian, fusion, Mexican and French cuisine at the Cordon Bleu Mexico Culinary Institute.
You’ll find ceviches, tacos, burritos and tostadas on a menu that combines traditional and contemporary Mexican cuisine. The Chef’s favourite dish is Cochinita Pibil, a pork brisket braised for a full day in Axiote and orange juice in a banana leaf with black bean purée, habanero (chili pepper) and pickled red onion and fresh tortilla.
T – E – Q – U – I – L – A ! If that’s your go-to drink, El Catrin’s bar boasts the country’s largest tequila and mezcal collections, with over 140 brands.
Munge Leung has designed a bold interior featuring Mexican tile floors, oversized lamp shades and motifs inspired by the Mexican traditions of Papas Picado paper art and urban street art.
You don’t want to miss the forty-foot long mural by Mexican Street artist, Oscar Flores. The mural is entitled El Camino De La Liberté meaning “The Path of Freedom”
El Catrin, 18 Tank House Lane, Distillery District (at 55 Mill Street), 416-203-2121
