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  • I'd originally provided a better review; after having an email dialog with their Operations Manager wherein he was argumentative, combative, and uninterested in discussing the food, the one thing that was patently apparent; where their chef was born is the most important aspect of their claim of Mexican food. Were they to say "cuisine inspired by our Cordon Bleu chef who was born in Mexico," perhaps they'd be more accurate. The alternative comparison is to take McDonald's fries, pour broth over them and call them "poutine cuisine." His argument about the "no-spice" salsa "[i] He doesn't feel that overly spicy food makes it better and instead focuses on authentic flavour over heat."[/i] Seriously, of the many people at the table, none of us were sure which was the "hot" vs "mild." Only the medium heat was obvious, as it was green, and about as "medium" as the guac (which was very, very good, very fresh). Either way, what I didn't expect after leaving a Yelp review, was a dialog with a manager filled with explanations of why I'm wrong and they're right. Were we discussing Ethiopian, Greek, French, Chinese foods...I'd likely agree I'm a novice. Mexican food...that's my thing, whether I'm home in LA, working in San Diego, Mexico City, or Tulum. I'll reiterate; -Great service -Great guac [b]Terrible food[/b] [b]Tremendously overpriced [/b] The reviews expressed all over the web echo my own experience. http://www.blogto.com/restaurants/el-catrin-toronto
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