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  • We ordered everything on the menu except the beef tongue. No dish received a thumbs-down from any of the four diners in our group although I admit that we may have been indifferent about at least two. However, there were a few standouts which were unanimously acclaimed. Definitely get the Tostada de Tinga (chicken tostada). Best thing on the menu and it was flavourful, rich and spicy (but not too spicy). Next best, but still a close second, was the stuffed poblano pepper. The ceviche and flank steak salad were also popular. Guacamole was simply prepared and fresh and natural tasting. Chips were perfect - thin and crisp and freshly fried. The flourless chocolate cake was so deeply and densely chocolately and coated and lingered in your mouth and was the perfect balance of bitter-sweet. The Carlotta de Limon was creamy custard and delicate, thin, spongy layers with real natural lime flavour. Both were excellent. If i had to choose only one - I wouldn't! Get both, as hat's the beauty of the sharing set up of this place. One complaint was lack of hot sauce. Also, this is not a style of cooking that will leave you feeling ill from an over-dose of heavy carbs, oil and cheese. If that has been your impression of Mexican cuisine, you will find this place very refreshing! I was torn between a 3 and a 4 but gave a 4 on the strength of the desserts (which can often be an after-thought at other places) and on the strength of the light, natural preparation and authentic flavours. Location is easily accessible by subway (St. Patrick's) and a short walk West and North from University and Dundas.
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